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Beef Burger Versus a Vegetarian Burger

Loma Linda University (LLU) logo

Loma Linda University (LLU)

Status

Completed

Conditions

Inflammation

Treatments

Other: beef burger
Other: vegetarian burger

Study type

Interventional

Funder types

Other

Identifiers

NCT04034160
5190215

Details and patient eligibility

About

The purpose of this graduate student research study is to compare the rise of serum lipids, glucose, and hs-CRP levels after consumption of a beef burger versus a vegetarian burger in healthy adults between the ages of 21 and 55

Full description

Visit 1

  • Sign an informed consent.
  • Complete a brief questionnaire about demographics (age, gender, and race), eating habits, physical activity level, and medical history (known allergies, and history of dyslipidemia, diabetes mellitus, or arthritis)
  • Will be directed to fast for 8 hours prior to Visit 2. Visit 2
  • Be randomized into either Group 1 or Group 2. One group will eat the beef burger first and the other group will eat the vegetarian burger first.
  • Fill out a questionnaire on number of hours slept and current stress level.
  • Take a finger prick test (tiny drop of blood) to determine baseline measurements for serum lipids, glucose, and hs-CRP levels.
  • Consume either a beef burger or vegetarian burger.
  • Afterwards, remain in Nichol Hall, Room A112, for 2 hours (may study, watch a movie, etc.).
  • May not consume anything except for water.
  • After 30 min, 60 min, 120 min, finger prick tests will be used to measure post-consumption serum lipids, glucose, and hs-CRP levels.
  • Will be asked to try and identify burger consumed and rate the taste of the burger.
  • Will be directed to fast for 8 hours prior to Visit 3. Visit 3
  • Repeat the same procedure as Visit 2. However, this time the burgers will be switched.

Enrollment

35 patients

Sex

All

Ages

21 to 55 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • Healthy adults between 21 and 55 years of age
  • Consume both beef and vegetarian products
  • No distaste for whole wheat buns, lettuce, soy, tomatoes, or vegan mayonnaise
  • Willing to abstain from caffeine and exercise the morning of visits (2 days)

Exclusion criteria

  • Those allergic to the following food items:

    • Gluten
    • Lettuce
    • Soy
    • Tomatoes
    • Vegan Mayonnaise
  • Have a known history of dyslipidemia, diabetes mellitus, or arthritis

Trial design

Primary purpose

Other

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Double Blind

35 participants in 2 patient groups

burger consumption group
Experimental group
Description:
Each participant will consume a burger with a whole wheat bun, lettuce, tomatoes, and vegan mayonnaise (free of cholesterol) for one meal. The burger patty will be 4 ounces. The beef patty (Beef Patty Chuck) will be 80% lean and 20% fat.
Treatment:
Other: vegetarian burger
vegetarian burger consumption group
Active Comparator group
Description:
Each participant will consume a burger with a whole wheat bun, lettuce, tomatoes, and vegan mayonnaise (free of cholesterol) for one meal. The burger patty will be 4 ounces. The vegetarian patty (Impossible Burger) will be 18% fat.
Treatment:
Other: beef burger

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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