Clinical Research Directory
Browse clinical research sites, groups, and studies.
Effect of a New Optimized Plant Ingredient on the Plant Protein of Seniors at Cardio-metabolic Risk
Sponsor: University Hospital, Clermont-Ferrand
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
Conditions
Interventions
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.
Test meal with milk protein
The milk protein product is a food-grade protein isolate.
Locations (1)
CHU de Clermont-Ferrand
Clermont-Ferrand, France