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Impact of Beef's Unique Food Matrix on Human Health

NCT04841460 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 25

Last updated 2021-04-12

No results posted yet for this study

Summary

The primary goal of the proposed research is to document changes in plasma lipoprotein fractions, including high-density lipoprotein (HDL) and low-density lipoprotein (LDL) particle sizes and functionality, following the ground beef interventions. This specifically addresses the hypothesis that increasing the amount of fat in ground beef reduces risk factors for cardiovascular disease. Also, the investigators will measure changes in glucose, insulin, and triacylglycerols (TAG) following low-fat and high-fat ground beef interventions. An important aspect of this research is that the investigators will confirm that consumption of high-fat ground beef will reduce carbohydrate intake and increase insulin sensitivity in men. Furthermore, the investigators will be able to establish which protein sources are voluntarily replaced by the low- and high-fat ground beefs.

Conditions

  • Cholesterol, LDL
  • Cholesterol, HDL
  • Research Subjects

Interventions

DIETARY_SUPPLEMENT

Low-fat ground beef

5% fat ground beef

DIETARY_SUPPLEMENT

High-fat ground beef

25% fat ground beef

Sponsors & Collaborators

Principal Investigators

  • Stephen B. Smith, Ph.D. · Texas A&M University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-02-18
Primary Completion
2019-07-19
Completion
2019-09-30

Countries

  • United States

Study Locations

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Entities

Companies

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 NCT04841460 on ClinicalTrials.gov