Beef Burger Versus a Vegetarian Burger

Inflammation Clinical Trial

Official title: A Comparison of the Rise of Serum Lipids, Glucose, and Hs-CRP Levels After Consumption of a Beef Burger Versus a Vegetarian Burger

Status Completed

Clinical Trial Summary

The purpose of this graduate student research study is to compare the rise of serum lipids, glucose, and hs-CRP levels after consumption of a beef burger versus a vegetarian burger in healthy adults between the ages of 21 and 55

Clinical Trial Description

Visit 1

• Sign an informed consent.

• Complete a brief questionnaire about demographics (age, gender, and race), eating habits, physical activity level, and medical history (known allergies, and history of dyslipidemia, diabetes mellitus, or arthritis)

• Will be directed to fast for 8 hours prior to Visit 2. Visit 2

• Be randomized into either Group 1 or Group 2. One group will eat the beef burger first and the other group will eat the vegetarian burger first.

• Fill out a questionnaire on number of hours slept and current stress level.

• Take a finger prick test (tiny drop of blood) to determine baseline measurements for serum lipids, glucose, and hs-CRP levels.

• Consume either a beef burger or vegetarian burger.

• Afterwards, remain in Nichol Hall, Room A112, for 2 hours (may study, watch a movie, etc.).

• May not consume anything except for water.

• After 30 min, 60 min, 120 min, finger prick tests will be used to measure post-consumption serum lipids, glucose, and hs-CRP levels.

• Will be asked to try and identify burger consumed and rate the taste of the burger.

• Will be directed to fast for 8 hours prior to Visit 3. Visit 3

• Repeat the same procedure as Visit 2. However, this time the burgers will be switched. ;

Related Conditions & MeSH terms

• Inflammation

• NCT number: NCT04034160
• Study type: Interventional
• Source: Loma Linda University
• Status: Completed
• Phase: N/A
• Start date: October 1, 2019
• Completion date: January 28, 2020