Impact of Cooking Process on Meat Protein Digestion and Metabolism

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Status: Unknown

Conditions: Digestive Tract; Heating Process; Physiology

Treatments: Dietary Supplement: Test meal

Study type: Interventional

Funder types: Other

Identifiers

NCT01685307

PRONUTRIAL

Details and patient eligibility

About

Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer.

This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.

Enrollment: 48 estimated patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy
• BMI between 18 an 27
• Age between 18 and 45 years

Exclusion criteria

• Gastrointestinal or liver pathology
• Diabetes
• Pregnancy
• Vegetarian

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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48 participants in 2 patient groups

intense cooking process

Experimental group

Description:

Test meal: 150g of beef cooked at intense temperature. Beef proteins are intrinsically labelled with 15 N protein

Treatment:

Dietary Supplement: Test meal

mild cooking process

Experimental group

Description:

Test meal: 150 g of beef cooked at moderate intensity. Beef proteins are intrinsically labeled with 15N.

Treatment:

Dietary Supplement: Test meal