Impact of Reducing Dietary Intake of Red and Processed Meat Intake on Fasting Lipemia in Healthy Participants

NCT02907112 | Completed

• 1 other identifier: TS/L005891/1
• Study Type: interventional
• Target: 37
• Locations: 1 country
• Sites: 1

Brief Summary

Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contributes to the production of global greenhouse gasses (GHG). Given the predicted global increase in the human population, coupled with the rise in demand for meat within emerging economies, it has been suggested that strategies to alter dietary patterns and reduce meat intake should be devised. With the provision of appropriate non- or reduced-meat alternatives, this study aims to investigate whether free living subjects can significantly reduce their meat intake, and whether such dietary changes positively impact on a range of health measures

Conditions

Lipidemia

Keywords

meat intake; meat analogues; LDL Cholesterol; HDL Cholesterol

Outcome Measures

Primary Outcomes (1)

• Fasting Serum total cholesterol concentration

  Fasting Serum total cholesterol concentration

  Week 0, 4,10 and 16

Secondary Outcomes (13)

• Fasting Serum LDL cholesterol concentration

  Week 0, 4,10 and 16

• Fasting Serum HDL cholesterol concentration

  Week 0, 4,10 and 16

• Fasting whole blood glucose concentration

  Week 0, 4,10 and 16

• Fasting Serum Insulin concentration

  Week 0, 4,10 and 16

• Resting, supine blood pressure

  Week 0, 4,10 and 16

Study Arms (2)

Control

NO INTERVENTION

Participants to continue on their habitual diet for 4 weeks

Meat Reduction

EXPERIMENTAL

Participants asked to reduce their red and processed meat intake by 50% for 12 weeks

Behavioral: Meat reduction

Interventions

Meat reduction BEHAVIORAL

Advice, Motivational material and food products provided to participants

Meat Reduction

Eligibility Criteria

• Age: 21 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• BMI 18 - 28 kg/m2 Healthy Females should be premenopausal Good spoken and written English Consume 4-5 portions of red and/or processed meat per week consumption of greater than 70g per day

You may not qualify if:

• Smoking Chronic diseases Hypertension Pregnancy / Breast feeding Chronic medication use (excluding oral contraceptives) Participation in any other research study three months prior to the screening or during study duration Clinically significant findings at screening

Sponsors & Collaborators

• University of Nottingham: lead
• Biotechnology and Biological Sciences Research Council: collaborator

Study Sites (1)

David Greenfield Human Physiology Unit

Nottingham, Notts, NG72UH, United Kingdom

Location

Related Publications (1)

• Simpson EJ , Clark M , Razak AA , Salter A . The impact of reduced red and processed meat consumption on cardiovascular risk factors; an intervention trial in healthy volunteers. Food Funct. 2019 Oct 16;10(10):6690-6698. doi: 10.1039/c9fo00758j.

  PMID: 31559410 RESULT

MeSH Terms

Conditions

Hyperlipidemias

Condition Hierarchy (Ancestors)

Dyslipidemias; Lipid Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases

Study Officials

• Andrew Salter, PhD

  University of Nottingham

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Senior Research Fellow

Study Record Dates

• First Submitted: September 15, 2016
• First Posted: September 20, 2016
• Study Start: July 1, 2015
• Primary Completion: September 1, 2016
• Study Completion: September 1, 2016
• Last Updated: March 25, 2020

Record last verified: 2020-03

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)