Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

Study Overview
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Brief Summary
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This study will compare the effects of cooked, ground beef to those of beef protein isolate on blood and muscle proteins.

Detailed Description
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STUDY OBJECTIVES Primary: To compare the effects of consumption of a 3-ounce serving of beef to that of a 20g serving of BPI on skeletal muscle synthetic and breakdown rate in healthy elderly subjects. Secondary: To investigate the effect the study products on plasma levels of amino acids, insulin, and glucose in healthy elderly subjects.

Official Title
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Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

Conditions
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Healthy

Intervention / Treatment
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* Dietary Supplement: 3 ounces of cooked, 85% lean ground beef
* Dietary Supplement: 20 grams beef protein isolate


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy male or female. Age 60 years or older. Exclusion Criteria: Any (history of) gastrointestinal disease that interferes with GI function Diagnosed and active treatment of Diabetes Mellitus type I or II History of congestive heart failure Recent (6 months) hospitalization for heart disease treatment or management (e.g. PTCA, stent, surgery) Myocardial infarction in the past year Infection or fever in the 7 days prior to enrollment Current use of corticosteroids, growth hormone, or testosterone Adherence to a weight loss diet Use of protein-containing or amino acid-containing nutritional supplements within one week of enrollment Current alcohol (>7 ETOH per week) or drug abuse Platelet count (PLT) < 100,000 History of hypo- or hyper-coagulation disorders including use of a coumadin derivative Currently taking anti-thrombotics and cannot stop for 7 days (i.e. medical indication) Allergy to local anesthetic Blood hemoglobin < 9.0 g/dL Investigator's uncertainty about the willingness or ability of the subject to comply with the protocol requirements

Ages Eligible for Study
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Minimum Age: 60 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: 3 ounces of cooked, 85% lean ground beef<br>Subjects would consume 3 ounces of cooked, 85% lean ground beef at one setting on one day. | Dietary Supplement: 3 ounces of cooked, 85% lean ground beef<br>* Consumed once per subject.<br>|
| Experimental: 20 grams of Beef protein isolate<br>Subjects would consume 20 grams of beef protein isolate dissolved into 200mL water at one setting on one day. | Dietary Supplement: 20 grams beef protein isolate<br>* Subjects would drink 200 ml water mixed with 20 grams of beef protein isolate one time.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| skeletal muscle synthetic and breakdown rate | Using stable isotope infusion/ingestion methodology, we will measure plasma and skeletal muscle metabolic rate. Our primary end points will be muscle protein fractional synthesis rate (FSR) and whole body protein turnover rate. | day one | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| concentrations of plasma amino acids, insulin and glucose | Secondary endpoints are concentrations of plasma amino acids, insulin and glucose. | day one | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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beef, protein, synergy, intact beef constituents, protein constituent, Nutrient Synergy