Amino-acid Uptake After Meat Protein Intake

Study Overview
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Brief Summary
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The purpose of the project is to provide evidence for the use of hydrolysed meat protein (HMP) as a protein supplement for elderly who has difficulty meeting the recommended daily protein intake. The study will investigate how the meat protein derived amino acids (from either HMP, steak or minced meat) are absorbed and released into the blood circulation of elderly persons. Hereby, the study will explore the the anabolic potential of HMP compared with common meat products.

Official Title
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Amino-acid Uptake After Hydrolyzed Meat Protein Intake in Healthy Elderly

Conditions
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Amino Acid Metabolism

Intervention / Treatment
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* Dietary Supplement: Meat protein absorption


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy Untrained Exclusion Criteria: below 65 years of age BMI above 30 Smokers Vegetarians Subjects with diabetes or other metabolic diseases Medical treatment affecting protein synthesis Gastro-intestinal problems, reduced liver or kidney function, elevated blood pressure, atherosclerosis More than 5 ours regular physical activity per week (except physical activity related to commuting)

Ages Eligible for Study
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Minimum Age: 65 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: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Single-blindet randomized cross-over study
Masking: Double


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Hydrolyzed meat protein<br>D5-phenylalanine intrinsically labelled hydrolyzed meat protein (0.6 g per kg lean body mass), which will be consumed together with a full meal. | Dietary Supplement: Meat protein absorption<br>* Meat protein absorption when digested together with a full meal.<br>|
| Experimental: Minced Meat<br>D5-phenylalanine intrinsically labelled hydrolyzed meat protein (0.6 g per kg lean body mass), which will be consumed together with a full meal. | Dietary Supplement: Meat protein absorption<br>* Meat protein absorption when digested together with a full meal.<br>|
| Experimental: Beef<br>D5-phenylalanine intrinsically labelled hydrolyzed meat protein (0.6 g per kg lean body mass), which will be consumed together with a full meal. | Dietary Supplement: Meat protein absorption<br>* Meat protein absorption when digested together with a full meal.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| D5-phenylalanine appearance | D5-phenylalanine appearance in the blood circulation after meal consumption | 5 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Insulin concentration | Insulin concentration in the blood circulation after meal consumption | 5 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Amino acid uptake, Aging, Meat protein