Amino Acid Profile and Muscle Protein Synthetic Response to Consuming Meat or Plant-based Alternatives

Completed · Not applicable

Conditions studied: Healthy

In brief

The purpose of the study is to quantify and compare the serum amino acid profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of ground meat (beef and pork) or plant-based alternatives -(soy and pea protein-based patties). Specific aim 1: Describe the post-prandial amino acid profile in serum in the 3 hours following consumption of the following four burger patties, in quantities calculated to deliver 20 grams of protein: ground beef, ground pork, Beyond Meat® burger, and tofu burger. Specific aim 2: Compare the ability of these four different foods to activate mTORC1 and protein synthesis in muscle.

Key facts

Study ID
NCT04784806
Run by
University of California, Davis
People needed
17
Starts
2021-04-30
Expected to finish
2021-09-23
Last updated by the study team
2022-01-14

Who can join

Age: 18 and older, up to 30. Sex: any. Healthy volunteers: accepted.

You may qualify if…

You may not qualify if…

Where it is running

Full record on ClinicalTrials.gov

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