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The Body's Response to Changes in Dietary Protein and Meal-Frequency In Men

This study has been completed.
Information provided by (Responsible Party):
Wayne Campbell, Purdue University Identifier:
First received: July 27, 2010
Last updated: January 16, 2013
Last verified: January 2013
the purpose of this study is to identify how the body responds to increased dietary protein (that includes pork and eggs) and meal-frequency in adult men. During this study, the changes in blood glucose, hormones, appetite, and energy expenditure will be examined.

Condition Intervention
Low Protein Dietary Intake
High Protein Dietary Intake
Other: Meal Patterning

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Single Blind (Participant)
Primary Purpose: Prevention

Resource links provided by NLM:

Further study details as provided by Purdue University:

Primary Outcome Measures:
  • The Body's Response to Changes in Dietary Protein and Meal-Frequency In Men [ Time Frame: 12 weeks ]

Enrollment: 13
Study Start Date: September 2007
Study Completion Date: July 2008
Primary Completion Date: July 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Dietary Protein Intake
LP intake 3 meals and 6 meals HP intake 3 meals and 6 meals
Other: Meal Patterning
LP intake 3 meals and 6 meals HP intake 3 meals and 6 meals


Ages Eligible for Study:   21 Years and older   (Adult, Senior)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • 21 and older, BMI between 25.0-34.6, Weight Stable for at least 6 mths, body >25%, non smoking, clinically normal blood profiles, non-diabetic.

Exclusion Criteria:

  • intermittently been involved in a diet and/or exercise program within the last 3 months, Have no allergies to eggs.
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Please refer to this study by its identifier: NCT01171716

United States, Indiana
Purdue University, Dept of Foods and Nutrition
West Lafayette, Indiana, United States, 47906
Sponsors and Collaborators
Purdue University
  More Information

Responsible Party: Wayne Campbell, Wayne Campbell, Ph. D, Purdue University Identifier: NCT01171716     History of Changes
Other Study ID Numbers: 0708005744
Study First Received: July 27, 2010
Last Updated: January 16, 2013

Keywords provided by Purdue University:
overweight, protein intake, satiety, eating, meal patterns processed this record on April 26, 2017