Nutritional Quality of Egg Proteins and Effect on Satiety
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 43
- Locations
- 4
- Primary Endpoint
- energy intake at lunch following the snack
Study Overview
Brief Summary
The project aims to precisely quantify the postprandial amino acid utilization of egg proteins in vivo in humans, and also to assess their satiating power, in relation with nutrient postprandial waves and incretin secretions. For that purpose, 2 independent studies are conducted. The first one is realized using stable isotopes on 8 volunteers ingesting an egg test meal. The second one is a cross over design performed on 30 volunteers to compare the satiating effect of 2 equivalent snacks: whole eggs or cottage cheese.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
Eligibility Criteria
- Ages
- 18 Years to 40 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Healthy volunteers
- •BMI between 18 and 25
Exclusion Criteria
- •Allergy to egg or milk protein
- •Digestive or metabolic pathology
- •Positiveness to HIV, Hepatitis B and C
Arms & Interventions
Egg
Intervention: Egg snack (Dietary Supplement)
Cottage cheese
Intervention: Cottage cheese (Dietary Supplement)
Outcomes
Primary Outcomes
energy intake at lunch following the snack
Dietary amino acid utilization
transfer of stables isotopes used as intrinsic markers of egg proteins to metabolic pools
Secondary Outcomes
- plasma incretin concentrations
- postprandial nutrient waves
- neoglucogenesis