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OpenTrials
Completed

NCT Number: NCT03649568

Protein Source on Plasma Amino Acid Concentrations

This study will determine the effect of the same ounce-equivalents of fresh pork versus nuts, beans, and eggs on postprandial plasma essential amino acid availability in adults. Each participant will receive all four treatments.

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Key information

Conditions

Age range

25 year–39 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Purdue University

West Lafayette, Indiana, 47905, United States

About this study

The 2015-2020 Dietary Guidelines for Americans stipulates how much Protein Foods should be consumed per day and per week as part of a Healthy U.S.-Style Eating Pattern. The predominant protein sources include lean meats, poultry, and eggs, however, nuts, seeds, and soy products are also included. Ounce-equivalents (oz-eq) are used as a standard unit of measure to compare animal to non-animal protein sources. One oz-eq of lean meat (1 oz) is equal to 0.5 oz of nuts (1 oz-eq), 0.25 cups (1 oz-eq) of beans, and one whole egg (1 oz-eq). One limitation of this unit of measure is that the protein quantity and quality of the foods are not considered. For example, 1 oz-eq of pork loin contains ~7 g of dietary protein whereas 1 oz-eq of almonds contains 3 g of protein. Consequently, consuming an oz-eq portion of protein foods from different sources could have different effects on the anabolic response to feeding. The purpose of this study is to assess the effect of consuming ounce equivalent portions of fresh pork versus nuts, beans, and eggs on essential amino acid substrate availability for protein anabolism. While it would seem intuitive that this research would show that higher protein intakes from pork and egg will lead to higher plasma essential amino acid responses, this research is paramount to addressing the shortcoming of using oz-eq to achieve the Dietary Guidelines for Americans recommendations for Protein Foods. This research will serve as an important resource for future Dietary Guidelines Advisory Committees to reevaluate the appropriateness of equating animal- and plant-based Protein Foods on the current ounce-equivalent basis.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Male or female
  • Age 25-39
  • BMI 25-35 kg∙m-2
  • Weight stable (± 4.5 kg) 3 months pre-study
  • Not acutely ill
  • Not diabetic
  • Not pregnant or lactating
  • Not currently (or within 3 months pre-study) following a vigorous exercise regimen
  • Non-smoking
  • Willing to consume study foods and travel to testing facilities.

Treatment and study plan

Pork

Other

1 oz lean pork

Egg

Other

1 large whole egg

Black beans

Other

0.5 cups cooked black beans

Almonds

Other

1 oz almonds

Primary outcomes

  1. Plasma amino acid concentrations

    Time frame: 5 hours

    Plasma samples will be drawn at times 0, 30, 60, 120, 180, 240, and 300 minutes after the consumption of the trial meal.

Sponsors and collaborators

Lead sponsor

Purdue University

Other

Registry information

Official study title

Effect of Consuming Ounce Equivalent Portions of Fresh Pork Versus Nuts, Beans, and Eggs as Defined by the Dietary Guidelines for Americans on Essential Amino Acid Substrate Availability for Protein Anabolism

Important dates

Study start
2018
Primary completion
2020
Study completion
2020
First posted
Aug 28, 2018
Registry last updated
Jul 16, 2020

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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