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Nutritional Quality of Egg Proteins and Effect on Satiety

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT01154582
Recruitment Status : Completed
First Posted : July 1, 2010
Last Update Posted : July 14, 2010
National Research Agency, France
Information provided by:
Institut National de la Recherche Agronomique

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

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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

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

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

Information from the National Library of Medicine

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

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

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 identifier (NCT number): NCT01154582

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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
Publications automatically indexed to this study by Identifier (NCT Number):
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Responsible Party: Pr Benamouzig, Assistance Publique - Hôpitaux de Paris 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