Nutritional Quality of Egg Proteins and Effect on Satiety
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 43
- 试验地点
- 4
- 主要终点
- energy intake at lunch following the snack
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
入排标准
- 年龄范围
- 18 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy volunteers
- •BMI between 18 and 25
排除标准
- •Allergy to egg or milk protein
- •Digestive or metabolic pathology
- •Positiveness to HIV, Hepatitis B and C
研究组 & 干预措施
Egg
干预措施: Egg snack (Dietary Supplement)
Cottage cheese
干预措施: Cottage cheese (Dietary Supplement)
结局指标
主要结局
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
次要结局
- plasma incretin concentrations
- postprandial nutrient waves
- neoglucogenesis