Impact of Cooking Process on Meat Protein Digestion and Metabolism

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement48 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Physiology Digestive Tract Heating Process

Interventions

Test mealDIETARY_SUPPLEMENT

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Eligibility

Sex: ALLMin age: 18 YearsMax age: 45 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy * BMI between 18 an 27 * Age between 18 and 45 years Exclusion Criteria: * Gastrointestinal or liver pathology * Diabetes * Pregnancy * Vegetarian

Locations (1)

Centre de Recherche sur volontaires

Bobigny, France

RECRUITING

Outcomes

Primary Outcomes

protein digestibility

From ileal recovery of the ingested tracer during 8 h after the meal

Time frame: single measure

Secondary Outcomes

nitrogen metabolism

Distribution of dietary nitrogen throug metabolic pools

Time frame: single measure

Central Contacts

Gheorghe Airinei, MD

CONTACT

33 1 48 95 74 30 gheorghe.airinei@avc.aphp.fr

Data from ClinicalTrials.gov

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