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Dietary Interventions for Muscle Mass

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01145131
First Posted: June 16, 2010
Last Update Posted: September 14, 2011
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.
Information provided by (Responsible Party):
Maastricht University Medical Center
  Purpose
Dietary intervention to prevent sarcopenia in elderly people. The objective of this study is to test whether meat structure plays an important role in protein digestion, to maximise the amino acid availability and to stimulate the muscle protein growth in elderly people.

Condition Intervention
Aging Other: Intact or minced beef meat

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Prevention
Official Title: Dietary Interventions for Muscle Mass

Further study details as provided by Maastricht University Medical Center:

Primary Outcome Measures:
  • Muscle protein synthesis [ Time Frame: 6 h postprandial period ]
    Muscle protein synthesis will be expressed as fractional synthetic rate (FSR) by dividing the increment in enrichment in the product, i.e. protein-bound D5phe tracer, by the enrichment of the precursor (=plasma availability).


Secondary Outcome Measures:
  • Dietary amino acid plasma availability [ Time Frame: 6h postprandial period ]
    The exogenous rate of phenylalanine appearance will be used to assess the bio-availability of dietary-protein derived amino acids in the circulation during the 6h postprandial period following meat intake


Enrollment: 12
Study Start Date: May 2011
Study Completion Date: June 2011
Primary Completion Date: June 2011 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Beef steak Other: Intact or minced beef meat
135 gram piece of intact or minced beef meat, beef steak or minced beef resp.
Other Names:
  • Beef steak
  • Minced beef
  • Beef patty
  • Steak
  • Hamburger
  • Ground beef
Experimental: Minced beef Other: Intact or minced beef meat
135 gram piece of intact or minced beef meat, beef steak or minced beef resp.
Other Names:
  • Beef steak
  • Minced beef
  • Beef patty
  • Steak
  • Hamburger
  • Ground beef

  Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:   65 Years to 85 Years   (Adult, Senior)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Non-obese male subjects (BMI<30) between the age of 65-85 years.

Exclusion Criteria:

  • Type II diabetes or other known diseases, use of medication, female, other ages or BMI than indicated above, participation in any regular exercise program.
  Contacts and Locations
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 ClinicalTrials.gov identifier (NCT number): NCT01145131


Locations
Netherlands
Universiteit Maastricht, Bewegingswetenschappen
Maastricht, Limburg, Netherlands, 6229ER
Sponsors and Collaborators
Maastricht University Medical Center
Investigators
Principal Investigator: B Pennings, Ir Maastricht University Medical Center