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Nutritional Quality of Egg Proteins and Effect on Satiety

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ClinicalTrials.gov Identifier: NCT01154582
Recruitment Status : Completed
First Posted : July 1, 2010
Last Update Posted : July 14, 2010
Sponsor:
Collaborator:
National Research Agency, France
Information provided by:
Institut National de la Recherche Agronomique

Study Description
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Brief Summary:
The project aims to precisely quantify the postprandial amino acid utilization of egg proteins in vivo in humans, and also to assess their satiating power, in relation with nutrient postprandial waves and incretin secretions. For that purpose, 2 independent studies are conducted. The first one is realized using stable isotopes on 8 volunteers ingesting an egg test meal. The second one is a cross over design performed on 30 volunteers to compare the satiating effect of 2 equivalent snacks: whole eggs or cottage cheese.

Condition or disease Intervention/treatment Phase
Physiology Nutrition Dietary Supplement: Egg snack Dietary Supplement: Cottage cheese Not Applicable

Study Design
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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 43 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Primary Purpose: Basic Science
Study Start Date : February 2009
Arms and Interventions
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Arm Intervention/treatment
Experimental: Egg Dietary Supplement: Egg snack
subject consume 4 cooked whole eggs, providing 380 kcal
Experimental: Cottage cheese Dietary Supplement: Cottage cheese
Subjects consume 200 g of cottage cheese, providing 380 kcal


Outcome Measures
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Primary Outcome Measures :
  1. energy intake at lunch following the snack
  2. Dietary amino acid utilization
    transfer of stables isotopes used as intrinsic markers of egg proteins to metabolic pools


Secondary Outcome Measures :
  1. plasma incretin concentrations
    insulin, glucagon, GLP-1, PYY, ghrelin, GIP

  2. postprandial nutrient waves
    plasma glucose, cholesterol, triglyceride, urea

  3. neoglucogenesis
    Endogenous production of glucose and contribution of dietary amino acids


Eligibility Criteria
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Ages Eligible for Study:   18 Years to 40 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Healthy volunteers
  • BMI between 18 and 25

Exclusion Criteria:

  • Allergy to egg or milk protein
  • Digestive or metabolic pathology
  • Positiveness to HIV, Hepatitis B and C
  • Smokers
Contacts and Locations
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Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01154582


Locations
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France
Centre de recherche sur volontaires
Bobigny, France, 93
Centre de recherche sur Volontaires
Nantes, France, 44
Sponsors and Collaborators
Institut National de la Recherche Agronomique
National Research Agency, France
More Information
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Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):

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Responsible Party: Pr Benamouzig, Assistance Publique - Hôpitaux de Paris
ClinicalTrials.gov Identifier: NCT01154582    
Other Study ID Numbers: OVONUTRIAL
First Posted: July 1, 2010    Key Record Dates
Last Update Posted: July 14, 2010
Last Verified: June 2010
Keywords provided by Institut National de la Recherche Agronomique:
ingestive behavior