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The Anabolic Properties of a Lipid-rich Pork Matrix

NCT05876299 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2025-07-16

No results posted yet for this study

Summary

The amount and quality of skeletal muscle mass determines physical performance, but also a significant contributor to metabolic health. As such, the maintenance of skeletal muscle mass is relevant across the lifespan to remain active in family and community life. Food ingestion, particularly protein, is one of the main anabolic to skeletal muscle tissue by stimulating muscle protein synthesis rates. There have been multiple attempts to identify specialized performance nutrition products (e.g., various isolated protein powders) to maximize the anabolic properties of dietary protein on muscle. Our research group, however, has advocated for a food focus approach to meet dietary protein requirements. Particularly, we propose that whole foods demonstrate food matrix effects (nutrient-nutrient interactions) that creates a greater anabolic action on muscle beyond what amino acids can create alone. Therefore, the objective of this study is to identify the anabolic properties of consuming lipid-rich pork products when compared to their leaner counter-parts. Our working hypothesis that the ingestion of 84% or 96% lean ground pork condition will stimulate a greater increase in muscle protein synthesis rates compared to an isocaloric carbohydrate beverage in healthy adults. We further hypothesize that the ingestion of 84% lean pork will augment the stimulation of muscle protein synthesis rates to a greater extent than 96% lean ground pork. To achieve our objective, we will recruit 15 healthy men and women (20-50 y) to receive prime-constant infusions to directly measure muscle protein synthesis rates before and after treatment ingestion using our lab's established methods.

Conditions

  • Muscle Protein Synthesis

Interventions

OTHER

95.1% Lean Pork

This intervention will contain 120 kcals, 4.4 g fat, and 20 g protein from low-fat ground pork.

OTHER

81.16% Lean Pork

This intervention will contain 266 kcals, 20.6 g fat, and 20 g protein from high-fat ground pork.

OTHER

Carbohydrate Beverage

This intervention will contain 266 kcals and 73.3 g carbohydrate from a carbohydrate beverage.

Sponsors & Collaborators

  • University of Illinois at Urbana-Champaign

    lead OTHER

Principal Investigators

  • Nicholas A Burd, PhD · University of Illinois at Urbana-Champaign

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-07-15
Primary Completion
2024-04-09
Completion
2024-04-09

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 NCT05876299 on ClinicalTrials.gov