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NOT YET RECRUITING
NCT06933589
NA

Effect of a New Optimized Plant Ingredient on the Plant Protein of Seniors at Cardio-metabolic Risk

Sponsor: University Hospital, Clermont-Ferrand

View on ClinicalTrials.gov

Summary

The aim of the study is to compare the use of amino acids in whole-body protein metabolism in elderly consumers at risk of metabolic syndrome, after ingestion of 2 foods differing only in the nature of their proteins (optimized blend of vegetable proteins versus milk proteins). The protocol consists in studying the postprandial evolution of protein metabolism. Two products will be tested: one based on dairy proteins, the other on an optimized blend of vegetable proteins).

Official title: Effect of a New Optimized Plant Ingredient on the Plant Protein of Seniors at Cardio-metabolic Risk - P-Probs Project

Key Details

Gender

MALE

Age Range

65 Years - Any

Study Type

INTERVENTIONAL

Enrollment

10

Start Date

2025-05-14

Completion Date

2026-05-31

Last Updated

2025-04-18

Healthy Volunteers

Yes

Interventions

OTHER

Test meal with plant protein

The plant protein blend is made up of 5 protein ingredients for which the food grade is guaranteed: a rice protein isolate, a potato protein isolate, a lupin protein isolate, a corn protein isolate.

OTHER

Test meal with milk protein

The milk protein product is a food-grade protein isolate.

Locations (1)

CHU de Clermont-Ferrand

Clermont-Ferrand, France