Beef Burger Versus a Vegetarian Burger

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

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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