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Meat and Dietary Pattern Study

NCT05589389 · Status: ACTIVE_NOT_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 60

Last updated 2025-01-14

No results posted yet for this study

Summary

The objective of this study is to investigate how different types of meat consumed with two different dietary patterns affect risk for disease.

Conditions

  • Healthy Volunteers

Interventions

OTHER

High Healthy Eating Index Diet with Minimally Processed Meat

Participants will consume a diet with a high Healthy Eating Index along with meat that is minimally processed.

OTHER

High Healthy Eating Index Diet with Further Processed Meat

Participants will consume a diet with a high Healthy Eating Index along with meat that is further processed.

OTHER

Typical Healthy Eating Index Diet with Minimally Processed Meat

Participants will consume a diet with a typical Healthy Eating Index along with meat that is minimally processed.

OTHER

Typical Healthy Eating Index Diet with Further Processed Meat

Participants will consume a diet with a typical Healthy Eating Index along with meat that is further processed.

Sponsors & Collaborators

  • National Cattlemen's Beef Association

    collaborator INDUSTRY

  • USDA Beltsville Human Nutrition Research Center

    lead FED

Principal Investigators

  • David J. Baer, PhD · USDA Beltsville Human Nutrition Research Center

  • Janet A. Novotny, PhD · USDA Beltsville Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
25 Years
Max Age
80 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2022-10-26
Primary Completion
2023-06-30
Completion
2025-07-30

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 NCT05589389 on ClinicalTrials.gov