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| Name | Class |
|---|---|
| National Research Agency, France | OTHER |
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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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| intense cooking process | Experimental | Test meal: 150g of beef cooked at intense temperature. Beef proteins are intrinsically labelled with 15 N protein |
|
| mild cooking process | Experimental | Test meal: 150 g of beef cooked at moderate intensity. Beef proteins are intrinsically labeled with 15N. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Test meal | Dietary Supplement | test meal is 150 g of beef cooked either at moderate or high intensity. Proteins are intrinsically labelled with 15N. |
|
| Measure | Description | Time Frame |
|---|---|---|
| protein digestibility | From ileal recovery of the ingested tracer during 8 h after the meal | single measure |
| Measure | Description | Time Frame |
|---|---|---|
| nitrogen metabolism | Distribution of dietary nitrogen throug metabolic pools | single measure |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Gheorghe Airinei, MD | Contact | 33 1 48 95 74 30 | gheorghe.airinei@avc.aphp.fr |
| Name | Affiliation | Role |
|---|---|---|
| Claire Gaudichon, PhD | INRA AgroParisTech | Study Director |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Centre de Recherche sur volontaires | Recruiting | Bobigny | 93 | France |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 26290008 | Derived | Oberli M, Marsset-Baglieri A, Airinei G, Sante-Lhoutellier V, Khodorova N, Remond D, Foucault-Simonin A, Piedcoq J, Tome D, Fromentin G, Benamouzig R, Gaudichon C. High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking. J Nutr. 2015 Oct;145(10):2221-8. doi: 10.3945/jn.115.216838. Epub 2015 Aug 19. |
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