Impact of Cooking Process on Meat Protein Digestion and Metabolism
试验速览
- 阶段
- 不适用
- 入组人数
- 48
- 试验地点
- 1
- 主要终点
- protein digestibility
研究概览
简要总结
Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer.
This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •BMI between 18 an 27
- •Age between 18 and 45 years
排除标准
- •Gastrointestinal or liver pathology
- •Pregnancy
- •Vegetarian
研究组 & 干预措施
mild cooking process
Test meal: 150 g of beef cooked at moderate intensity. Beef proteins are intrinsically labeled with 15N.
干预措施: Test meal (Dietary Supplement)
intense cooking process
Test meal: 150g of beef cooked at intense temperature. Beef proteins are intrinsically labelled with 15 N protein
干预措施: Test meal (Dietary Supplement)
结局指标
主要结局
protein digestibility
时间窗: single measure
From ileal recovery of the ingested tracer during 8 h after the meal
次要结局
- nitrogen metabolism(single measure)
研究者
Robert Benamouzig
Manager of the HNRC
Assistance Publique - Hôpitaux de Paris