Impact of Cooking Process on Meat Protein Digestion and Metabolism

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.

Inclusion Criteria:

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

Exclusion Criteria:

• Gastrointestinal or liver pathology
• Diabetes
• Pregnancy
• Vegetarian