NCT02157805

Brief Summary

This project aims to assess the impact of technological processes of meat, as cooking conditions, on amino acid bioavailability and protein metabolism. The hypothesis is that, even if meat is considered as a good provider of fast proteins and so could be useful to prevent sarcopenia in aged people, the manner it is cooked can change its digestion rate and amino acids bioavailability for muscle synthesis.

Trial Health

87
On Track

Trial Health Score

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

Enrollment
10

participants targeted

Target at below P25 for not_applicable

Timeline
Completed

Started Aug 2013

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

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

August 1, 2013

Completed
1 month until next milestone

Primary Completion

Last participant's last visit for primary outcome

September 1, 2013

Completed
4 months until next milestone

Study Completion

Last participant's last visit for all outcomes

January 1, 2014

Completed
13 days until next milestone

First Submitted

Initial submission to the registry

January 14, 2014

Completed
5 months until next milestone

First Posted

Study publicly available on registry

June 6, 2014

Completed
Last Updated

June 6, 2014

Status Verified

June 1, 2014

Enrollment Period

1 month

First QC Date

January 14, 2014

Last Update Submit

June 5, 2014

Conditions

Sarcopenia

Keywords

Meat processesAmino acids bioavailabilityDigestion rateProtein synthesisAgingSarcopenia

Outcome Measures

Primary Outcomes (1)

  • Plasma amino acids concentrations before and during 7 hours after eating labelled meat.

    Plasma amino acids concentrations before and during 7 hours after eating labelled meat. Splanchnic extraction of leucine. Isotopic enrichments in expired gas, in plasma alpha-cetoisocaproate and in free leucine to determine whole body protein metabolism

    up to 7 hours

Secondary Outcomes (1)

  • Changes in plasma peptidome after ingestion of a meat meal

    up to 7 hours

Study Arms (2)

rare beef meat

ACTIVE COMPARATOR

beef meat cooked during 5 minutes at 55°C

Other: beef meat

well cook beef meat

ACTIVE COMPARATOR

beef meat cooked during 30 minutes à 90°C

Other: beef meat

Interventions

beef meatOTHER

Meat cooking conditions 1. st condition : beef meat cooked during 5 minutes at 55°C 2. nd condition : beef meat cooked during 30 minutes à 90°C

rare beef meatwell cook beef meat

Eligibility Criteria

Age70 Years+
Sexmale
Healthy VolunteersYes
Age GroupsOlder Adult (65+)

You may qualify if:

  • Male
  • Age \> 70
  • Body mass index 21 \< BMI \< 28 kg/m2
  • Affiliated to National Health Insurance
  • Subject giving his written informed consent
  • Subject considered as normal after clinical and medical examinations

You may not qualify if:

  • Positive serologies to HIV or HCV, or abnormal laboratory tests
  • Previous medical and/or surgery judged by the investigator as incompatible with this study
  • Person who doesn't eat beef or only if prepared according to religious rite
  • Person wearing a removable denture or suffering of dry mouth syndrome
  • Regular medication with glucocorticoids
  • Intense sports activity \> 7h/week
  • Heavy alcohol consumption
  • Being under someone's supervision
  • Refusal to be registered on the National Volunteers Data file

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Centre de Recherche en Nutrition Humaine

Clermont-Ferrand, Auvergne, 63000, France

Location

Related Publications (1)

  • Buffiere C, Gaudichon C, Hafnaoui N, Migne C, Scislowsky V, Khodorova N, Mosoni L, Blot A, Boirie Y, Dardevet D, Sante-Lhoutellier V, Remond D. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. Am J Clin Nutr. 2017 Nov;106(5):1257-1266. doi: 10.3945/ajcn.117.158113. Epub 2017 Sep 13.

    PMID: 28903955DERIVED

MeSH Terms

Conditions

Sarcopenia

Interventions

Red Meat

Condition Hierarchy (Ancestors)

Muscular AtrophyNeuromuscular ManifestationsNeurologic ManifestationsNervous System DiseasesAtrophyPathological Conditions, AnatomicalPathological Conditions, Signs and SymptomsSigns and Symptoms

Intervention Hierarchy (Ancestors)

MeatFoodDiet, Food, and NutritionPhysiological PhenomenaFood and Beverages

Study Officials

  • Yves Boirie, Md-PhD

    Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
NONE
Purpose
PREVENTION
Intervention Model
CROSSOVER
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
PU-PH

Study Record Dates

First Submitted

January 14, 2014

First Posted

June 6, 2014

Study Start

August 1, 2013

Primary Completion

September 1, 2013

Study Completion

January 1, 2014

Last Updated

June 6, 2014

Record last verified: 2014-06

Locations

FR(1)