Nutritional Quality of Egg Proteins and Effect on Satiety

Not Applicable

Completed

• Conditions: Physiology; Nutrition
• Interventions: Dietary Supplement: Egg snack; Dietary Supplement: Cottage cheese

• Registration Number: NCT01154582
• Lead Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2009-02
• Status Verified: 2010-06
• Study First Submitted: 2010-06-30
• Study First Submitted QC: 2010-06-30
• Study First Posted: 2010-07-01
• Last Update Submitted: 2010-07-12
• Last Update Posted: 2010-07-14

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 43

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
• Smokers

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Egg	Egg snack	-
Cottage cheese	Cottage cheese	-

Primary Outcome Measures

Name	Time	Method
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 Outcome Measures

Name	Time	Method
plasma incretin concentrations		insulin, glucagon, GLP-1, PYY, ghrelin, GIP
postprandial nutrient waves		plasma glucose, cholesterol, triglyceride, urea
neoglucogenesis		Endogenous production of glucose and contribution of dietary amino acids

Trial Locations

Locations (2)

Centre de recherche sur volontaires; 🇫🇷 Bobigny, France

Centre de recherche sur Volontaires; 🇫🇷 Nantes, France