This study evaluates the blood lipid and glucose response to two burgers: 1) A plant-based meat alternative burger and 2) a regular beef burger in a cross-over trial.
Postprandial blood lipids and glucose are risk factors for cardiovascular disease. This study evaluates the postprandial response to consuming a plant-based meat-alternative burger and a regular beef burger. Ten participants will consume each burger on separate days. Blood lipids, glucose, and blood pressure will be assessed for six hours after each condition.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
TRIPLE
Enrollment
10
Consumption of beef (animal-based) vs pea (plant-based) burgers
College of Kinesiology, University of Saskatchewan
Saskatoon, Saskatchewan, Canada
Change in triglycerides (mmol/L)
Blood measure of triglycerides
Time frame: 6 hours
Change in glucose (mmol/L)
Blood measure of glucose
Time frame: 6 hours
Change in cholesterol (mmol/L)
blood measure of cholesterol
Time frame: 6 hours
Change in high density lipoprotein (mmol/L)
blood measure of high density lipoprotein
Time frame: 6 hours
Change in low density lipoprotein (mmol/L)
blood measure of low density lipoprotein
Time frame: 6 hours
Change in systolic blood pressure (mmHg)
systolic blood pressure measured with a sphygmomanometer
Time frame: 6 hours
Change in diastolic blood pressure (mmHg)
diastolic blood pressure measured with a sphygmomanometer
Time frame: 6 hours
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