Application of the Indicator Amino Acid Oxidation Technique for the Determination of Metabolic Availability of Lysine From Indian Wheat, in Healthy Young Adult Men
Sponsor study identifier
interventional
5
1 country
1
Study Start
June 21, 2017
Actual (reported)Primary Completion
January 1, 2019
Actual (reported)Study Completion
January 1, 2019
Actual (reported)Protein is the key determinant of growth and bodily functions. The quality of food proteins depend on their amino acid content and the amount of amino acids used by the body to make proteins. Globally Cereal Grains (CG) provide 50% of the calories and protein in the diet and exceed 80% in poorer developing countries. In many of those countries, wheat is the major cereal grain in the diet. The protein in wheat is low in the essential amino acid lysine. Hence wheat protein is of low quality. Low lysine affects protein synthesis in the body. Cooking methods also affect the lysine available from foods to the body.The protein can be complemented by the addition of lentils to augment the low lysine content. However, lentils are prohibitively expensive in some developing countries. As the human population increases, the world faces the continuous challenge of maximizing a limited food supply. Protein quality (PQ) evaluation of wheat directly in humans would allow us to bridge the gap in knowledge between what is required and how best to provide.The information gathered from this project will provide the first direct experimental data on PQ of wheat protein in humans on which nutrition recommendations can be built.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
January 1, 2019
Actual (reported)Click on a node to explore related trials.
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Dates and qualifiers reported by the registry. Estimated dates do not confirm that a milestone has occurred.
June 21, 2017
Actual (reported)June 23, 2017
Actual (reported)June 27, 2017
Actual (reported)January 1, 2019
Actual (reported)January 1, 2019
Actual (reported)Metabolic availability of Lysine in Indian Wheat
Apply the IAAO method to determine the Metabolic availability of Lysine in Indian Wheat prepared by dry heat cooking method.
2 years
Participants will be seen initially for pre-study assessment (2 hour). They will then be studied at 8 levels of lysine intake. Subjects will visit SickKid's Clinical Research Center a total of 9 times, with each visit being at least one week before the next. All 9 visits must be made within 6 months. Each set of experiment consists of a 3 day period. During the first 2 days (Adaptation Days) you will be expected to consume 4 meals per day consisting of a protein liquid drink and protein free-cookies and/or a baked wheat bread with or without lentils, which will all be provided by the investigators.
Four levels of lysine intakes will be provided by the reference protein drinks, 3 levels of lysine from wheat and 1 level from wheat with lentils.
Registry-reported names are shown in full. Names without a link have not yet been matched to a Syfrah profile.
The Hospital for Sick Children
Toronto, Ontario, M5G 1X8, Canada
Tul-Noor Z, Paoletti A, Fakiha A, Pencharz PB, Levesque CL, Ball RO, Elango R, Courtney-Martin G. Lysine from Whole Wheat Bread Consumed by Healthy Adult Males Has High Metabolic Availability When Assessed Using the Indicator Amino Acid Oxidation Method. J Nutr. 2025 Feb;155(2):476-482. doi: 10.1016/j.tjnut.2024.08.011. Epub 2024 Aug 18.
Glenda Courtney-Martin, BSc, MSc, PhD
The Hospital for Sick Children
5 participants (actual enrollment reported by the registry).
First Submitted
June 23, 2017
First Posted
June 27, 2017
Study Start
June 21, 2017
Metabolic Availability of Lysine From Barley in Young Adult Men
Contact the study team to confirm eligibility.
Primary Completion
January 1, 2019
Actual (reported)Study Completion
January 1, 2019
Actual (reported)Last Updated
October 14, 2019
Record last verified: 2019-10
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Source: ClinicalTrials.gov.
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