None listed
Conditions
Brief summary
This study investigates whether venison (deer meat) from red deer raised on a functionally diverse pasture of five plant species affects the body’s response to a meal differently from venison from deer raised on conventional ryegrass–white clover pasture. Healthy adults will each eat both types of venison on two separate visits one week apart, and blood will be collected before the meal and at 2 and 4 hours afterwards. We will measure markers of inflammation, blood fats, glucose, blood pressure, and the plasma metabolome (small molecules, including plant-derived compounds). We expect that venison from the diverse pasture will carry more beneficial plant compounds into the blood and produce a more favourable post-meal response. The results will show whether pasture diversity in deer farming can improve the health value of venison for consumers.
Interventions
Non-drug, whole-food dietary intervention delivered as a single postprandial test meal, within a randomised, double-blind, two-period crossover design (each participant consumes BOTH treatments in randomised order, 7-day washout, acting as their own control). The two treatments compared are:
Comparator treatment — RGxWC venison: Venison from red deer finished on conventional perennial ryegrass–white clover (RGxWC) pasture (the current standard NZ pasture system; detailed under Comparator/control
Non-drug, whole-food dietary intervention delivered as a single postprandial test meal, within a randomised, double-blind, two-period crossover design (each participant consumes BOTH treatments in randomised order, 7-day washout, acting as their own control). The two treatments compared are: Comparator treatment — RGxWC venison: Venison from red deer finished on conventional perennial ryegrass–white clover (RGxWC) pasture (the current standard NZ pasture system; detailed under Comparator/control). Intervention (test) treatment — Functionally Diverse (FD) venison: Venison from red deer finished on a functionally diverse pasture comprising five forage species. What: Two pan-fried venison patties (250 ± 5 g raw each; ~175–180 g cooked each, ~350–360 g cooked total), standardised 85:15 protein:fat ratio, cooked without added oil or salt to a minimum internal temperature of 71 °C. Identical meal size and preparation to the comparator; the only difference is the forage system the deer were finished on. Who delivers it: Prepared and served by trained (blinded) research team members following a standardised cooking protocol; venepuncture by a registered nurse (Ara Institute of Canterbury). How it is delivered: Face-to-face, individual, in-laboratory; consumed orally as a single supervised meal. How often and for how long: One test meal at one study visit (the intervention visit). Each participant attends two visits in total (one per treatment), separated by a 7-day washout. Meal consumed within 20 minutes; postprandial follow-up for 4 hours. Venous blood is sampled at 0 h (fasting), 2 h and 4 h postprandial at each visit (two 9 mL tubes per timepoint: one clinical, one serum metabolomics). Where: Sport and Exercise Science Laboratory, Lincoln University (LU Gym), Lincoln, New Zealand. Adherence: Supervised consumption (observed, within 20 minutes); standardised dinner (pasta + pesto) provided for the evening before, to be finished by 9:00 pm; participants then complete an overnight fast of approximately 12 hours, during which no food, alcohol, caffeine or tobacco is consumed, but water is permitted (water-only fast) and usual prescription medications and vitamins may be taken as normal; the overnight fast is confirmed on arrival; attendance and pre-visit restrictions (no alcohol/caffeine/vigorous exercise) checked by the research team.
Sponsors
Lincoln University
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Eligibility
Sex/Gender
All
Age
18 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
Generally healthy adults aged 18–70 years; non-smokers (no smoking in the past 12 months); willing and able to consume red meat (venison); able to attend two laboratory sessions of approximately 5.5 hours each, separated by 7 days; able to provide written informed consent. No cardiometabolic risk factor is required for inclusion.
Exclusion criteria
• Current smoker or smoking cessation within the past 12 months • Current use of insulin therapy • Allergy or intolerance to red meat or to wheat/gluten (relevant to the standardised pasta meal) • Active malignancy or current chemotherapy/radiotherapy • Severe renal or hepatic impairment • Acute inflammatory condition (e.g. active autoimmune flare or infection) at the time of enrolment • Concurrent use of anti-inflammatory medications (systemic corticosteroids, daily NSAIDs), lipid-lowering medications (statins, fibrates), or anticoagulants that may confound biomarker outcomes • Pregnancy or breastfeeding • Needle phobia (trypanophobia) preventing venepuncture • Any condition that the study nurse or investigator judges would compromise participant safety or study integrity
Outcome results
None listed