Beef Burger Versus a Vegetarian Burger

NCT04034160 | Completed

• 1 other identifier: 5190215
• Study Type: interventional
• Target: 35
• Locations: 1 country
• Sites: 1

Brief Summary

The purpose of this graduate student research study is to compare the rise of serum lipids, glucose, and hs-CRP levels after consumption of a beef burger versus a vegetarian burger in healthy adults between the ages of 21 and 55

Conditions

Inflammation

Outcome Measures

Primary Outcomes (1)

• serum lipid panel concentration

  Finger prick tests (tiny drop of blood) will be used to measure serum lipids at baseline, and then at 30 minutes, 60 minutes, and 120 minutes postprandial to determine each participant's lipid profile.

  change between visit 2(up to 7 days after initial study enrollment) and visit 3(exactly 7 days after Visit 2)

Secondary Outcomes (2)

• glucose blood concentration

  change between visit 2(up to 7 days after initial study enrollment) and visit 3(exactly 7 days after Visit 2)

• hs-CRP blood concentration

  change between visit 2(up to 7 days after initial study enrollment) and visit 3(exactly 7 days after Visit 2)

Study Arms (2)

burger consumption group

EXPERIMENTAL

Each participant will consume a burger with a whole wheat bun, lettuce, tomatoes, and vegan mayonnaise (free of cholesterol) for one meal. The burger patty will be 4 ounces. The beef patty (Beef Patty Chuck) will be 80% lean and 20% fat.

Other: vegetarian burger

vegetarian burger consumption group

ACTIVE COMPARATOR

Each participant will consume a burger with a whole wheat bun, lettuce, tomatoes, and vegan mayonnaise (free of cholesterol) for one meal. The burger patty will be 4 ounces. The vegetarian patty (Impossible Burger) will be 18% fat.

Other: beef burger

Interventions

vegetarian burger OTHER

A finger prick test will be used to determine baseline levels measurements for serum lipids, glucose, and hs-CRP levels. Group 1 will be given vegetarian burgers to consume. Participants will need to remain in the room for 2 hours, postprandial (they may study, watch a movie, etc). They will not be allowed to consume anything except for water during this time. After consumption of burger, at 30 min, 60 min, 120 min, finger prick tests will be used to obtain blood. Participants will also be asked to try and identify the burger they consumed and rate the taste of the burger. Visit 2 will take approximately 3 hours. * Participants will be directed to fast for 8 hours prior to Visit 3 (the following week). * Visit 3: We will repeat the same procedure as Visit 2. However, this time the burgers will be switched.

burger consumption group

beef burger OTHER

A finger prick test will be used to determine baseline levels measurements for serum lipids, glucose, and hs-CRP levels. Group 2 will be given beef burgers to consume. Participants will need to remain in the room for 2 hours, postprandial (they may study, watch a movie, etc). They will not be allowed to consume anything except for water during this time. After consumption of burger, at 30 min, 60 min, 120 min, finger prick tests will be used to obtain blood. Participants will also be asked to try and identify the burger they consumed and rate the taste of the burger. Visit 2 will take approximately 3 hours. * Participants will be directed to fast for 8 hours prior to Visit 3 (the following week). * Visit 3: We will repeat the same procedure as Visit 2. However, this time the burgers will be switched.

vegetarian burger consumption group

Eligibility Criteria

• Age: 21 Years - 55 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy adults between 21 and 55 years of age
• Consume both beef and vegetarian products
• No distaste for whole wheat buns, lettuce, soy, tomatoes, or vegan mayonnaise
• Willing to abstain from caffeine and exercise the morning of visits (2 days)

You may not qualify if:

• Those allergic to the following food items:
• Gluten
• Lettuce
• Soy
• Tomatoes
• Vegan Mayonnaise
• Have a known history of dyslipidemia, diabetes mellitus, or arthritis

Sponsors & Collaborators

• Loma Linda University: lead

Study Sites (1)

Loma Linda University

Loma Linda, California, 92350, United States

Location

MeSH Terms

Conditions

Inflammation

Condition Hierarchy (Ancestors)

Pathologic Processes; Pathological Conditions, Signs and Symptoms

Study Officials

• Cindy Kosch, MS

  Loma Linda University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Chair and Program Director, Department of Nutrition and Dietetics, School of Allied Health Professionals

Study Record Dates

• First Submitted: July 19, 2019
• First Posted: July 26, 2019
• Study Start: October 1, 2019
• Primary Completion: January 28, 2020
• Study Completion: January 28, 2020
• Last Updated: January 30, 2020

Record last verified: 2020-01

Locations

US (1)