NCT01154582

Brief 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.

Trial Health

80
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
43

participants targeted

Target at P25-P50 for not_applicable

Geographic Reach
1 country

2 active sites

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

February 1, 2009

Completed
1.4 years until next milestone

First Submitted

Initial submission to the registry

June 30, 2010

Completed
1 day until next milestone

First Posted

Study publicly available on registry

July 1, 2010

Completed
Last Updated

October 6, 2025

Status Verified

June 1, 2010

First QC Date

June 30, 2010

Last Update Submit

October 1, 2025

Conditions

PhysiologyNutrition

Keywords

ingestive behavior

Outcome Measures

Primary Outcomes (2)

  • energy intake at lunch following the snack

  • Dietary amino acid utilization

    transfer of stables isotopes used as intrinsic markers of egg proteins to metabolic pools

Secondary Outcomes (3)

  • plasma incretin concentrations

  • postprandial nutrient waves

  • neoglucogenesis

Study Arms (2)

Egg

EXPERIMENTAL
Dietary Supplement: Egg snack

Cottage cheese

EXPERIMENTAL
Dietary Supplement: Cottage cheese

Interventions

Egg snackDIETARY_SUPPLEMENT

subject consume 4 cooked whole eggs, providing 380 kcal

Egg
Cottage cheeseDIETARY_SUPPLEMENT

Subjects consume 200 g of cottage cheese, providing 380 kcal

Cottage cheese

Eligibility Criteria

Age18 Years - 40 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • Healthy volunteers
  • BMI between 18 and 25

You may not qualify if:

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

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (2)

Centre de recherche sur volontaires

Bobigny, 93, France

Location

Centre de recherche sur Volontaires

Nantes, 44, France

Location

Related Publications (1)

  • Fromentin C, Tome D, Nau F, Flet L, Luengo C, Azzout-Marniche D, Sanders P, Fromentin G, Gaudichon C. Dietary proteins contribute little to glucose production, even under optimal gluconeogenic conditions in healthy humans. Diabetes. 2013 May;62(5):1435-42. doi: 10.2337/db12-1208. Epub 2012 Dec 28.

    PMID: 23274906DERIVED

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, AnimalBehavior

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Purpose
BASIC SCIENCE
Intervention Model
CROSSOVER
Sponsor Type
OTHER
Responsible Party
SPONSOR

Study Record Dates

First Submitted

June 30, 2010

First Posted

July 1, 2010

Study Start

February 1, 2009

Last Updated

October 6, 2025

Record last verified: 2010-06

Locations

FR(2)