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Impact of Cooking Process on Meat Protein Digestion and Metabolism

Physiology Clinical Trial

Clinical Trial Summary

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.

Clinical Trial Description

n/a

Study Design

Allocation: Randomized, Intervention Model: Parallel Assignment, Masking: Open Label, Primary Purpose: Basic Science

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT01685307
Study type Interventional
Source Institut National de la Recherche Agronomique
Contact Gheorghe Airinei, MD
Phone 33 1 48 95 74 30
Email gheorghe.airinei@avc.aphp.fr
Status Recruiting
Phase N/A
Start date February 2012
View Details
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