NCT01154582

Nutritional Quality of Egg Proteins and Effect on Satiety

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 43 (actual)
• Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement · Academic / Other
• Sex: All
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Physiology
• Nutrition

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Egg snack	subject consume 4 cooked whole eggs, providing 380 kcal
DIETARY_SUPPLEMENT	Cottage cheese	Subjects consume 200 g of cottage cheese, providing 380 kcal

Timeline

• Start date: 2009-02-01
• First posted: 2010-07-01
• Last updated: 2025-10-06

Locations

2 sites across 1 country: France