Dietary Pork, Appetite and Weight Loss in Human
|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.|
|ClinicalTrials.gov Identifier: NCT01006343|
Recruitment Status : Completed
First Posted : November 2, 2009
Last Update Posted : September 24, 2013
|Condition or disease||Intervention/treatment||Phase|
|Appetite Weight Loss||Other: Higher Protein (HP) Other: Lower Protein (LP)||Not Applicable|
|Study Type :||Interventional (Clinical Trial)|
|Intervention Model:||Parallel Assignment|
Experimental: Higher Protein (HP)
Subjects will be required to follow their seven day menu plan for the 12 weeks of intervention. The HP menus will contain 30% protein, 45% carbohydrate, and 25% fat. Subjects in the HP group will be provided with portioned, cooked and frozen pork products as part of their HP menu plan.
|Other: Higher Protein (HP)|
Experimental: Lower Protein (LP)
Subjects will be required to follow their seven day menu plan for the 12 weeks of intervention. The LP group menus will contain 18% protein, 57% carbohydrate, 25% fat. The LP group will follow a lacto-ovo vegetarian menu with no striated tissue foods. Subjects in the LP group will be provided with selected, portioned dairy products.
|Other: Lower Protein (LP)|
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): NCT01006343
|United States, Indiana|
|West Lafayette, Indiana, United States, 47907|