Nutritional Quality of Egg Proteins and Effect on Satiety

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

Status: Completed

Conditions: Nutrition; Physiology

Treatments: Dietary Supplement: Cottage cheese; Dietary Supplement: Egg snack

Study type: Interventional

Funder types: Other

Identifiers

NCT01154582

OVONUTRIAL

Details and patient eligibility

About

The project aims to precisely quantify the postprandial amino acid utilization of egg proteins in vivo in humans, and also to assess their satiating power, in relation with nutrient postprandial waves and incretin secretions. For that purpose, 2 independent studies are conducted. The first one is realized using stable isotopes on 8 volunteers ingesting an egg test meal. The second one is a cross over design performed on 30 volunteers to compare the satiating effect of 2 equivalent snacks: whole eggs or cottage cheese.

Enrollment: 43 patients

Sex: All

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy volunteers
• BMI between 18 and 25

Exclusion criteria

• Allergy to egg or milk protein
• Digestive or metabolic pathology
• Positiveness to HIV, Hepatitis B and C
• Smokers

Trial design

43 participants in 2 patient groups

Egg

Experimental group

Treatment:

Dietary Supplement: Egg snack

Cottage cheese

Experimental group

Treatment:

Dietary Supplement: Cottage cheese