Impact of Cooking Process on Meat Protein Digestion and Metabolism

Not Applicable

• Conditions: Physiology; Digestive Tract; Heating Process

• Registration Number: NCT01685307
• Lead Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-02
• Study First Submitted: 2012-03-21
• Status Verified: 2012-09
• Primary Completion: 2012-09
• Study First Submitted QC: 2012-09-11
• Last Update Submitted: 2012-09-11
• Study First Posted: 2012-09-14
• Last Update Posted: 2012-09-14

Recruitment & Eligibility

• Status: UNKNOWN
• Sex: All
• Target Recruitment: 48

Inclusion Criteria

• Healthy
• BMI between 18 an 27
• Age between 18 and 45 years

Exclusion Criteria

• Gastrointestinal or liver pathology
• Diabetes
• Pregnancy
• Vegetarian

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Primary Outcome Measures

Name	Time	Method
protein digestibility	single measure	From ileal recovery of the ingested tracer during 8 h after the meal

Secondary Outcome Measures

Name	Time	Method
nitrogen metabolism	single measure	Distribution of dietary nitrogen throug metabolic pools

Trial Locations

Locations (1)

Centre de Recherche sur volontaires; 🇫🇷 Bobigny, France