Effect of Red Meat Intake on Occurrence of Serum Non-transferrin Bound Iron (NTBI)

N/AUnknownNCT03019393

Thomas Walczyk15 enrolled

Overview

This study aims to evaluate the effect of red meat intake on occurrence of non-transferrin bound iron (NTBI)

During Visit 1, blood samples will be collected to assess iron status. During Visit 2, after an overnight fast, participant will be given a standardized meal (rice and potatoes) with a portion of cooked beef (200 g). Blood samples will be collected right before and 2 hour after the meal for NTBI analysis. NTBI concentration before and after meal consumption will be compared.

Study Type

INTERVENTIONAL

Allocation

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Healthy

Interventions

BeefOTHER

200 g beef topside which is fully cooked will be provided to participant after overnight fast. The intervention is one time only.

Eligibility

Sex: MALEMin age: 21 YearsMax age: 45 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Apparently healthy male volunteers (21 - 45 years old) * C-reactive protein (CRP) \< 5 mg/L Exclusion Criteria: * Blood donation or significant blood loss (e.g. surgery) within the past 4 months * Regular intake of iron and other nutrient supplements within the past 4 months * Regular intake of medication except oral contraceptives * Acute or recent inflammatory or infectious symptoms * Chronic gastrointestinal disorders or metabolic diseases * Smoking * Coeliac disease or gluten-related disorders * Iron deficiency anemia (Hb \< 14 g/dL for males) with serum ferritin concentration \< 30 ng/mL) * Non-iron deficiency anemia (serum ferritin concentration within normal range (30 - 300 ng/mL for males) but low hemoglobin (\< 14 g/dL for males) * Iron overload conditions (serum ferritin concentration \> 300 ng/mL for males) * Known hereditary disorders of iron metabolism

Locations (1)

National University of Singapore; National University Hospital

Singapore, Singapore

Outcomes

Primary Outcomes

Occurrence of serum non-transferrin bound iron (NTBI) after consumption of red meat

Blood samples collected 2 h after consumption of red meat will be analyzed for non-transferrin bound iron (NTBI) concentration

Time frame: 2 hour post meal administration

Data from ClinicalTrials.gov

This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.