NCT01415973

Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (actual)
• Sponsor: University of Arkansas · Academic / Other
• Sex: All
• Age: 60 Years
• Healthy volunteers: Accepted

Summary

This study will compare the effects of cooked, ground beef to those of beef protein isolate on blood and muscle proteins.

Detailed description

STUDY OBJECTIVES Primary: To compare the effects of consumption of a 3-ounce serving of beef to that of a 20g serving of BPI on skeletal muscle synthetic and breakdown rate in healthy elderly subjects. Secondary: To investigate the effect the study products on plasma levels of amino acids, insulin, and glucose in healthy elderly subjects.

Conditions

• Healthy

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	3 ounces of cooked, 85% lean ground beef	Consumed once per subject.
DIETARY_SUPPLEMENT	20 grams beef protein isolate	Subjects would drink 200 ml water mixed with 20 grams of beef protein isolate one time.

Timeline

• Start date: 2011-07-01
• Primary completion: 2011-09-01
• Completion: 2012-01-01
• First posted: 2011-08-12
• Last updated: 2012-01-18

Locations

1 site across 1 country: United States