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Protein Extrusion and Postprandial Amino Acid Handling

NCT05584358 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 9

Last updated 2024-01-11

No results posted yet for this study

Summary

The bulk of research that has investigated the effect of dietary protein on muscle tissue in humans has used isolated, minimally processed protein powders. However, the protein that we consume on a daily basis has typically undergone various processing methods, and evidence suggests these can change the way our bodies metabolise the protein. 'Extrusion' is a common processing method that uses high pressure to produce protein containing cereals and meat replacement foods. There is currently no research looking at how extrusion affects the way a protein source is digested and absorbed in humans. This study will compare the availability of ingested protein in the blood in the hours following consumption of an extruded versus a non-extruded source.

Conditions

  • Postprandial Plasma Amino Acid Availability

Interventions

DIETARY_SUPPLEMENT

Dry protein blend ingestion

Ingestion of protein blend powders mixed in water

DIETARY_SUPPLEMENT

Extruded protein blend ingestion

Ingestion of protein blend powders mixed in water

Sponsors & Collaborators

  • Quorn

    collaborator INDUSTRY

  • University of Exeter

    lead OTHER

Principal Investigators

  • Benjamin Wall · Professor of Nutritional Physiology

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2022-02-02
Primary Completion
2023-08-31
Completion
2023-08-31

Countries

  • United Kingdom

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 NCT05584358 on ClinicalTrials.gov