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Beef and Plant Burger Metabolomics Study
Sponsor: Utah State University
Summary
The purpose of this study is to determine the effects of meat on inflammatory and metabolite profiles in middle-aged individuals after an acute meal. Up to 36 adults, who are overweight or obese and between 30-60 years old will undergo a consent/screening visit, followed by three study visits. On separate visits to the clinical research facilities at the Center for Human Nutrition Studies, participants will consume either 9 oz (250 grams) of cooked grain-fed beef, grass-fed beef, or a plant-based meat alternative (Impossible Burger). Blood will be drawn prior to food consumption and three more times after eating the meal at 1h, 3h, and 5h after participants finishing their meal. The investigators will use those blood samples to determine the impacts of these foods on inflammatory markers and metabolite profiles (compounds that circulate in our blood such as amino acids, fatty acids, and phenolics).
Official title: Effects of Different Sources of Beef and Plant-based Meat Alternatives on Postprandial Inflammatory and Metabolic Profiles of Consumers
Key Details
Gender
All
Age Range
30 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
36
Start Date
2023-02-01
Completion Date
2024-12-16
Last Updated
2024-04-30
Healthy Volunteers
Yes
Conditions
Interventions
Grain-Fed Beef Hamburger
Bowl of grain-fed beef hamburger cooked without seasonings. 250 grams of uncooked hamburger weighed out, then cooked in a non-stick pan for 8 minutes, no seasoning or oils were used and rendered fat was poured into serving bowl.
Grass-Fed Beef Hamburger
Bowl of grass-fed, grass-finished beef hamburger cooked without seasonings. 250 grams of uncooked hamburger weighed out, then cooked in a non-stick pan for 8 minutes, no seasoning or oils were used and rendered fat was poured into serving bowl.
Impossible BurgerTM
Bowl of plant-based Impossible burger cooked without seasonings. 250 grams of uncooked Impossible burger weighed out, then cooked in a non-stick pan for 8 minutes, no seasoning or oils were used and rendered fat was poured into serving bowl.
Locations (1)
Center for Human Nutrition Studies
Logan, Utah, United States