Innovations Applied to the Pyrenean Beef Production to Enhance Consumer-identifiable Meat.
Condition: Body Weight Changes; Habits, Diet; Habit, Food; Life Change Events
MeSH terms: Body Weight; Body Weight Changes
Study type: Interventional

Summary: 
      The DIETAPYR2 study is a randomized controlled crossover trial consisting of two experimental
      periods each lasting 8 weeks. Enrolled participants were randomly assigned to either a
      Pyrenean beef-based diet or a conventional chicken-based diet and instructed to consume this
      meat three times a week.

      In the first visit the medical history was obtained and anthropometric measurements, blood
      pressure (systolic and diastolic) and heart rate were taken. The day after the first visit,
      in the morning, a sample of blood, stool and urine was taken from the participants after an
      overnight fast. At the time of this visit (period 1), each participant was randomly assigned
      to a Pyrenean beef diet (intervention group) or a conventional chicken-based diet (control
      group).

      After an experimental period of 8 weeks, the participants were invited to carry out the same
      evaluations as during the first visit. Subsequently, a 5-week washout period was carried out
      to eliminate the possible residual effects of the first experimental period. After the
      washout period, the participants were called back for the same assessments during a third
      visit just before the second experimental period (period 2). During this period, those who
      were previously on a Pyrenean beef diet (intervention group) were crossed with the
      conventional chicken diet (control group) and vice versa. Finally, after the second 8-week
      experimental period, the participants were retested as on previous visits.
    

Detailed description: 
      The current study is a sub-study included in the DIETAPYR2 study (Innovations applied to the
      Pyrenean beef production to enhance consumer-identifiable meat), a randomized-controlled
      crossover trial consisting of two experimental periods with a duration of 8 weeks each.
      Enrolled participants were randomly assigned whether to a Pyrenean beef-based diet or to a
      Conventional chicken-based diet and were instructed to consume this meat three times per
      week. The Pyrenean beef is meat from young calves of native breeds, raised mainly on local
      pastures with a recognized impact in environmental and social sustainability of this rural
      geographical area. The Pyrenees (mountain range between France and Spain) is an optimal place
      for the practice of extensive livestock rearing given the richness of forages and the
      existence of native cow breeds that make use of these natural feedstuffs.

      To ensure harmonization in the study, each chef of the 3 selected student accommodation halls
      was provided with instructions on the cooking methods for chicken and beef and they also
      received examples of recipes. Cooking methods were breaded, stewed and grilled for beef and
      breaded, stewed and roasted for chicken.

      During the 2 weeks before the first period, researchers contacted with participants and
      obtained informed consent from them. Then, the first visit was scheduled where the medical
      history was obtained and the anthropometric measurements, blood pressure (systolic and
      diastolic) and heart rate measures were undertaken. The day after the first visit, in the
      morning, a blood, stool and urine sample was collected from participants after an overnight
      fast. At the time of this visit (period 1), each participant was randomly assigned to
      Pyrenees beef diet (intervention group) or a conventional chicken-based diet (control group).

      Following an 8-week experimental period, participants were invited to perform the same
      assessments as during the first visit. Afterwards, a 5-week washout period took place to
      remove the possible residual effects of the first experimental period. Participants were
      requested not to change their diet or physical activity habits for the 5-week washout period.
      After the washout period, participants were called again to perform the same assessments
      during a 3rd visit right before the second experimental period (period 2). During this period
      those previously on Pyrenees beef diet (intervention group) were crossed to conventional
      chicken diet (control group) and vice versa. Finally, after the 8 week second experimental
      period, participants were assessed again as in previous visits.
    

Intervention name(s): Pyrenees´ Beef diet
Intervention type(s): Other
Intervention description(s): 24 participants were randomly assigned to a Pyrenees' beef diet, 3 serving per week during of 8 weeks.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: A cross-over randomized controlled study
Masking: None (Open Label)
Primary purpose: Other
Keywords: randomized controlled crossover trial; young adults; Pyrenean beef