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| ID | Type | Description | Link |
|---|---|---|---|
| 2097458 | Other Identifier | University of Missouri |
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This study is investigating the benefits of lean beef consumption on cardiometabolic health and gut microbiome.
The study is a 6-wk randomized, controlled, and parallel arm clinical trial. Participants will be randomized to consume either lean grain-fed beef, lean grass-fed beef, or plant-based meat for 6 weeks. Outcomes assessed will include metabolic, inflammatory, and gut microbiome markers.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Lean (≥90%) Grass-Fed Beef | Experimental | The quantity of beef will be adjusted or normalized based on their individual energy requirements. The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. Participants will consume meals for six weeks. |
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| Lean (≥90%) Grain-Fed Beef | Experimental | The quantity of beef will be adjusted or normalized based on their individual energy requirements. The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. Participants will consume meals for six weeks. |
|
| Plant-Based Meat | Active Comparator | Plant-based meat (beyond meat product) would be macronutrient matched to the same quantities of meat prescribed for a given energy level. Participants will consume meals for six weeks. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Lean (≥90%) Grass-Fed Beef | Other | The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. |
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| Measure | Description | Time Frame |
|---|---|---|
| LDL-C concentrations | Lipid profile | Baseline, week 6 |
| Interleukin-6 concentrations | Inflammatory marker | Baseline, week 6 |
| Gut microbial alpha-diversity | Assessed via16S rRNA sequencing | Baseline, week 6 |
| Measure | Description | Time Frame |
|---|---|---|
| HDL-C concentrations | Lipid profile | Baseline, week 6 |
| Total cholesterol concentrations | Lipid profile | Baseline, week 6 |
| Measure | Description | Time Frame |
|---|---|---|
| Metabolite intensities | Untargeted and targeted metabolomics | Baseline, week 6 |
| Nutrient intakes | 24 hours dietary recall | Baseline, week 3, week 6 |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Jaapna Dhillon | Contact | 573-884-2103 | jdhillon@missouri.edu |
| Name | Affiliation | Role |
|---|---|---|
| Jaapna Dhillon, PhD | University of Missouri-Columbia | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Missouri-Columbia | Recruiting | Columbia | Missouri | 65211 | United States |
Individual participant data that underlie the results reported here after deidentification (ie; text, tables, figures, and appendices)
Immediately following publication. No end date.
Data will be deposited in online repositories
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| ID | Term |
|---|---|
| D000095866 | Meat Substitutes |
| ID | Term |
|---|---|
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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Parallel Assignment
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Single Blind
| Lean (≥90%) Grain-Fed Beef | Other | The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. |
|
| Plant-Based Meat | Other | Plant-based meat would be macronutrient matched to the same quantities of meat prescribed for a given energy level. |
|
| Triglyceride concentrations | Lipid profile | Baseline, week 6 |
| Gut microbiome abundance | 16S rRNA sequencing | Baseline, week 6 |
| LPS-binding protein concentration | Intestinal permeability marker | Baseline, week 6 |
| Glucose concentrations | Blood Glucose | Baseline, week 6 |
| Insulin concentrations | Insulin | Baseline, week 6 |
| Body mass | Measured in kg | Baseline, week 3, and week 6 |
| Fat mass | Fat mass | Baseline, week 3, and week 6 |
| Fat-free mass | Fat-free mass | Baseline, week 3, and week 6 |
| Waist circumference | Waist circumference | Baseline, week 3, and week 6 |
| Hip circumference | Hip Circumference | Baseline, week 3, and week 6 |
| Thigh circumference | Thigh Circumference | Baseline, week 3, and week 6 |
| 24 hour appetite ratings | 24-hour appetite ratings assessed on VAS | Baseline, week 6 |
| Physical activity scores | Activity assessment using Actigraphs | Baseline, week 6 |
| Total hours of sleep | Sleep diary | Baseline, week 6 |
| Palatability rating of foods | Hedonic general labelled magnitude scale (gLMS) | Baseline, week 3, week 6 |
| Acceptance rating of foods | 9-point food action rating scale | Baseline, week 3, week 6 |
| Taste and flavor intensity ratings of foods | Sensory intensity scales | Baseline |
| Gene expression levels | Transcriptomics analyses | Baseline, week 6 |
| Inflammatory marker concentrations | Inflammatory markers | Baseline, week 6 |
| Healthy eating index score | NCI diet history questionnaire | Baseline, week 6 |