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Amino Acid Profile and Muscle Protein Synthetic Response to Consuming Meat or Plant-based Alternatives

NCT04784806 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 17

Last updated 2022-01-14

No results posted yet for this study

Summary

The purpose of the study is to quantify and compare the serum amino acid profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of ground meat (beef and pork) or plant-based alternatives -(soy and pea protein-based patties).

Specific aim 1: Describe the post-prandial amino acid profile in serum in the 3 hours following consumption of the following four burger patties, in quantities calculated to deliver 20 grams of protein: ground beef, ground pork, Beyond Meat® burger, and tofu burger.

Specific aim 2: Compare the ability of these four different foods to activate mTORC1 and protein synthesis in muscle.

Conditions

  • Healthy

Interventions

OTHER

Ground beef

Subjects will consume a 106g patty of cooked ground beef.

OTHER

Ground pork

Subjects will consume a 118g patty of cooked ground pork

OTHER

Tofu

Subjects will consume a 113g patty of cooked tofu

OTHER

Beyond Meat

Subjects will consume a 113g BeyondMeat patty.

Sponsors & Collaborators

  • Rockefeller University

    collaborator OTHER

  • University of California, Davis

    lead OTHER

Principal Investigators

  • Keith Baar, Ph.D. · University of California, Davis

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
30 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-04-30
Primary Completion
2021-09-23
Completion
2021-09-23

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04784806 on ClinicalTrials.gov