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

Thomas Walczyk

Status

Unknown

Conditions

Healthy

Treatments

Other: Beef

Study type

Interventional

Funder types

Other

Identifiers

NCT03019393

13-441

Details and patient eligibility

About

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

Full description

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.

Enrollment

15 estimated patients

Sex

Male

Ages

21 to 45 years old

Volunteers

Accepts Healthy Volunteers

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