Metabolic Availability of Lysine From Barley in Young Adult Men

NCT03907020 | Not Yet Recruiting

• 1 other identifier: 1000060245
• Study Type: interventional
• Target: 7
• Locations: 1 country
• Sites: 1

Brief Summary

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. Barley is an important cereal grain in the diet. The protein in barley is low in the essential amino acid lysine. Hence barley 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. It is important to assess the effect of different cooking methods on the lysine availability of barley.

Conditions

Healthy

Outcome Measures

Primary Outcomes (1)

• Phenylalanine Oxidation

  Breath samples will be collected from each subject on each study day and the 13C enrichment measured by mass spectrometry. This will be plotted against phenylalanine intake in the reference and barley diets to determine the amount of lysine available in barley.

  8 hrs

Study Arms (1)

Meabolic Availabiliy of Barley

EXPERIMENTAL

Healthy adult men

Dietary Supplement: Barley

Interventions

Barley DIETARY_SUPPLEMENT

Assessing the metabolic availability of lysine in barley.

Meabolic Availabiliy of Barley

Eligibility Criteria

• Age: 18 Years - 40 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Male, age 18 - 40 years, Healthy with no known clinical condition which would affect protein or AA metabolism, ex. Diabetes,
• Stable Body Weight (±0 to 5lb weight gain or loss in the last 3 months)
• Not on any medications that could affect protein or amino acid metabolism e.g. steroids.

You may not qualify if:

• Unwillingness to participate or unable to tolerate the diet
• Recent history of weight loss within the last 3 months or on a weight reducing diet Inability to tolerate study diets (ex. Allergy to ingredients).

Sponsors & Collaborators

• The Hospital for Sick Children: lead
• Canadian Institutes of Health Research (CIHR): collaborator

Study Sites (1)

The Hospital For Sick Children

Toronto, Ontario, M5G1X8, Canada

Location

Study Officials

• Glenda Courtney-Martin, PhD

  Associate Scientist

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Mahroukh Rafii, BSc.

CONTACT

416-813-7454; mahroukh.rafii@sickkids.ca

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: OTHER
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Dietitian

Study Record Dates

• First Submitted: April 5, 2019
• First Posted: April 8, 2019
• Study Start: December 30, 2025
• Primary Completion (Estimated): May 30, 2027
• Study Completion (Estimated): May 30, 2027
• Last Updated: May 30, 2025

Record last verified: 2025-05

Locations

CA (1)