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Nutritional Quality of Egg Proteins and Effect on Satiety

This study has been completed.
National Research Agency, France
Information provided by:
Institut National de la Recherche Agronomique Identifier:
First received: June 30, 2010
Last updated: July 12, 2010
Last verified: June 2010
The project aims to precisely quantify the postprandial amino acid utilization of egg proteins in vivo in humans, and also to assess their satiating power, in relation with nutrient postprandial waves and incretin secretions. For that purpose, 2 independent studies are conducted. The first one is realized using stable isotopes on 8 volunteers ingesting an egg test meal. The second one is a cross over design performed on 30 volunteers to compare the satiating effect of 2 equivalent snacks: whole eggs or cottage cheese.

Condition Intervention
Physiology Nutrition Dietary Supplement: Egg snack Dietary Supplement: Cottage cheese

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Primary Purpose: Basic Science

Further study details as provided by Institut National de la Recherche Agronomique:

Primary Outcome Measures:
  • energy intake at lunch following the snack
  • Dietary amino acid utilization
    transfer of stables isotopes used as intrinsic markers of egg proteins to metabolic pools

Secondary Outcome Measures:
  • plasma incretin concentrations
    insulin, glucagon, GLP-1, PYY, ghrelin, GIP

  • postprandial nutrient waves
    plasma glucose, cholesterol, triglyceride, urea

  • neoglucogenesis
    Endogenous production of glucose and contribution of dietary amino acids

Enrollment: 43
Study Start Date: February 2009
Arms Assigned Interventions
Experimental: Egg Dietary Supplement: Egg snack
subject consume 4 cooked whole eggs, providing 380 kcal
Experimental: Cottage cheese Dietary Supplement: Cottage cheese
Subjects consume 200 g of cottage cheese, providing 380 kcal


Ages Eligible for Study:   18 Years to 40 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • Healthy volunteers
  • BMI between 18 and 25

Exclusion Criteria:

  • Allergy to egg or milk protein
  • Digestive or metabolic pathology
  • Positiveness to HIV, Hepatitis B and C
  • Smokers
  Contacts and Locations
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Please refer to this study by its identifier: NCT01154582

Centre de recherche sur volontaires
Bobigny, France, 93
Centre de recherche sur Volontaires
Nantes, France, 44
Sponsors and Collaborators
Institut National de la Recherche Agronomique
National Research Agency, France
  More Information

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Pr Benamouzig, Assistance Publique - Hôpitaux de Paris Identifier: NCT01154582     History of Changes
Other Study ID Numbers: OVONUTRIAL
Study First Received: June 30, 2010
Last Updated: July 12, 2010

Keywords provided by Institut National de la Recherche Agronomique:
ingestive behavior processed this record on June 23, 2017