Protein Source on Plasma Amino Acid Concentrations

Purdue University

Status: Completed

Conditions: Protein Deposition

Treatments: Other: Pork; Other: Almonds; Other: Black beans; Other: Egg

Study type: Interventional

Funder types: Other

Identifiers

NCT03649568

1804020520

Details and patient eligibility

About

This study will determine the effect of the same ounce-equivalents of fresh pork versus nuts, beans, and eggs on postprandial plasma essential amino acid availability in adults. Each participant will receive all four treatments.

Full description

The 2015-2020 Dietary Guidelines for Americans stipulates how much Protein Foods should be consumed per day and per week as part of a Healthy U.S.-Style Eating Pattern. The predominant protein sources include lean meats, poultry, and eggs, however, nuts, seeds, and soy products are also included. Ounce-equivalents (oz-eq) are used as a standard unit of measure to compare animal to non-animal protein sources. One oz-eq of lean meat (1 oz) is equal to 0.5 oz of nuts (1 oz-eq), 0.25 cups (1 oz-eq) of beans, and one whole egg (1 oz-eq). One limitation of this unit of measure is that the protein quantity and quality of the foods are not considered. For example, 1 oz-eq of pork loin contains ~7 g of dietary protein whereas 1 oz-eq of almonds contains 3 g of protein. Consequently, consuming an oz-eq portion of protein foods from different sources could have different effects on the anabolic response to feeding. The purpose of this study is to assess the effect of consuming ounce equivalent portions of fresh pork versus nuts, beans, and eggs on essential amino acid substrate availability for protein anabolism. While it would seem intuitive that this research would show that higher protein intakes from pork and egg will lead to higher plasma essential amino acid responses, this research is paramount to addressing the shortcoming of using oz-eq to achieve the Dietary Guidelines for Americans recommendations for Protein Foods. This research will serve as an important resource for future Dietary Guidelines Advisory Committees to reevaluate the appropriateness of equating animal- and plant-based Protein Foods on the current ounce-equivalent basis.

Enrollment: 30 patients

Sex: All

Ages: 25 to 39 years old

Volunteers: Accepts Healthy Volunteers

Inclusion and exclusion criteria

Inclusion Criteria:

• Male or female
• Age 25-39
• BMI 25-35 kg∙m-2
• Weight stable (± 4.5 kg) 3 months pre-study
• Not acutely ill
• Not diabetic
• Not pregnant or lactating
• Not currently (or within 3 months pre-study) following a vigorous exercise regimen
• Non-smoking
• Willing to consume study foods and travel to testing facilities.

Trial design

Primary purpose: Diagnostic

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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30 participants in 4 patient groups

Pork

Experimental group

Description:

1 ounce lean pork

Treatment:

Other: Pork

Egg

Active Comparator group

Description:

1 large whole egg

Treatment:

Other: Egg

Black beans

Experimental group

Description:

0.5 cups cooked black beans

Treatment:

Other: Black beans

Almonds

Experimental group

Description:

1 ounce almonds

Treatment:

Other: Almonds