NCT01685307

Impact of Cooking Process on Meat Protein Digestion and Metabolism

• Status: Unknown
• Phase: N/A
• Study type: Interventional
• Enrollment: 48 (estimated)
• Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement · Academic / Other
• Sex: All
• Age: 18 Years – 45 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Physiology
• Digestive Tract
• Heating Process

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Test meal	test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Timeline

• Start date: 2012-02-01
• Primary completion: 2012-09-01
• First posted: 2012-09-14
• Last updated: 2012-09-14

Locations

1 site across 1 country: France