Impact of Cooking Process on Meat Protein Digestion and Metabolism

Status

UNKNOWN

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT01685307

Enrollment

Registered

2012-09-14

Start date

2012-02-29

Completion date

Unknown

Last updated

2012-09-14

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Digestive Tract, Heating Process, Physiology

Keywords

ileal digestibility, metabolism, stable isotopes

Brief summary

Few is known on meat protein digestibility in humans and the impact of cooking process, while excessive intake of processed meat has been suggested to increase the risk of colorectal cancer. This study aims to measure in vivo in humans the real digestibility of beef meat proteins depending 2 cooking processes, using ileal tubes and stable isotopes.

Interventions

DIETARY_SUPPLEMENTTest meal

test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N.

Study design

Allocation

RANDOMIZED

Intervention model

PARALLEL

Primary purpose

BASIC_SCIENCE

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

18 Years to 45 Years

Healthy volunteers

Yes

Inclusion criteria

* Healthy * BMI between 18 an 27 * Age between 18 and 45 years

Exclusion criteria

* Gastrointestinal or liver pathology * Diabetes * Pregnancy * Vegetarian

Design outcomes

Primary

Measure	Time frame	Description
protein digestibility	single measure	From ileal recovery of the ingested tracer during 8 h after the meal

Secondary

Measure	Time frame	Description
nitrogen metabolism	single measure	Distribution of dietary nitrogen throug metabolic pools

Countries

France

Contacts

Primary ContactGheorghe Airinei, MD

gheorghe.airinei@avc.aphp.fr33 1 48 95 74 30

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Mar 15, 2026