Nutrition, Healthy
Conditions
Brief summary
Protein is an essential part of the human diet. But with a growing global population and climate emergency, current sources of dietary protein are unable to continue to sustainably meet the global demand. To ensure future food security, new sustainable protein sources are required. Microalgae - a group of plant-like single cells - are thought to be a good option due to their sustainable farming methods and naturally high protein content. Long term health benefits of eating microalgae have been seen in humans. However, the time directly following microalgae ingestion has not been well studied but is an important period when considering a protein source. This research will compare the period after ingestion of three preparations and/or types of microalgae to a traditional source of protein.
Interventions
DIETARY_SUPPLEMENTProtein shake
Participant will drink a protein shake made using each of the four protein types.
Sponsors
The University of Queensland
University of Exeter
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
QUADRUPLE (Subject, Caregiver, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI 18.5 -30 kg/m2 * age 18 - 40 years * healthy * non-smoker
Exclusion criteria
* BMI \<18.5 or \>30 kg/m2 * smoker * metabolic disease * relevant food intolerance * using medications known to affect metabolism
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Plasma amino acids | 5 hours postprandial | Amino acid concentrations measured in participant plasma following the ingestion of protein drinks. |
Countries
United Kingdom
Outcome results
None listed