Advertisement

Topics

Human Study of Functional Meat Products

2016-06-26 20:34:10 | BioPortfolio

Summary

Nutritional clinical trial to evaluate the effectiveness of different functional meat products on the nutritional status of healthy people

Description

Different studies have revealed that many chronic pathologies including cardiovascular disease, diabetes, autoimmune disorders, cancer, obesity or neurological diseases, could be influenced by different dietary components, such as lipids. Thus, looking for ways to substitute healthier lipids for fats that contain high amounts of cholesterol, saturated fatty acids or trans fat, could be of great interest in the prevention of chronic diseases.

Currently, meat and meat products, especially those where the fat is one of the main ingredients of the formulation, are perceived as unhealthy foods associated with increased risk of cardiovascular disease, cancer and obesity development. This is mainly due to their content of fat, trans fat, high percentage of saturated fatty acids, and cholesterol. Examples include sausages, meat spreads, salami or mortadella. Interestingly, despite the negative perception, meat and meat products continue to hold a relevant position in the diet of the developed countries. Indeed, the group "meat, poultry, deli meats and offal" contribute to the 17% of the total dietary fat intake of the Spanish population. Moreover, the consumption of deli meats and other meat products represents 5.8% of the total caloric intake. These values support the increased interest in evaluating the effect of improving the composition of these products in the prevention of disease.

Overweight and obesity are main public health concerns worldwide. They both contribute to the development of numerous diseases increasing the morbidity and mortality rates of the adult population. In this context, it is suggested that the incorporation of healthier fats may be of great interest in the prevention of these conditions. Thus, usage of lipids from olive oil as fats replacements in meat products could be an interesting strategy for the prevention and treatment of overweight and obesity.

A randomized, controlled, nutritional intervention is proposed to evaluate the effect of functional meat products on body composition and lipid profile in healthy individuals.

Study Design

Allocation: Randomized, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Treatment

Conditions

Healthy Volunteers

Intervention

Functional meat products, Traditional meat products

Location

IMDEA-Food
Madrid
Spain
28049

Status

Completed

Source

IMDEA Food

Results (where available)

View Results

Links

Published on BioPortfolio: 2016-06-26T20:34:10-0400

Clinical Trials [3311 Associated Clinical Trials listed on BioPortfolio]

Amino-acid Uptake After Meat Protein Intake

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 ...

Impact of Reducing Dietary Intake of Red and Processed Meat Intake on Postprandial Lipemia in Healthy Participants

Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contribu...

Dietary Compensation With Substitution of Meat Products With White Button Mushrooms.

Unfortunately, current methods of achieving weight control are disappointing. There is also a great deal of public confusion over what constitutes an appropriate diet for weight control;...

The Effect of Pork With Modified Fat Composition and Berries on Plasma Fatty Acids and Fecal Compounds in Healthy Adults

High consumption of red meat is related to cardiovascular diseases. Red meat containing more unsaturated fat than normal red meat may have a beneficial impact on plasma lipid and fatty aci...

Whole Soy Replacement Diet on Metabolic Features

Project title: A randomized controlled trial of whole soy diet in place of red/processed meat and high fat dairy products on metabolic features in postmenopausal women Objectives: Metaboli...

PubMed Articles [17135 Associated PubMed Articles listed on BioPortfolio]

Factors that predict consumer acceptance of enriched processed meats.

The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 ...

Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.

Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of...

Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics.

With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is esse...

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ...

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system.

Development of healthier meat products is needed to meet consumers' request. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a...

Medical and Biotech [MESH] Definitions

Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.

A genus of gram-negative, aerobic bacteria in the family MORAXELLACEAE, associated with processed MEAT; FISH PRODUCTS; and POULTRY PRODUCTS.

Dietary practice of completely avoiding meat products in their DIET, consuming vegetables, grains, and nuts. Some who are called lacto-ovo also include milk and egg products.

Persons who avoid consuming animal products or animal-derived substances, such as MEAT; EGGS; or HONEY. Some vegans also refrain from using animals or animal products in any form or for any purpose, such as in CLOTHING or household goods.

Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.

More From BioPortfolio on "Human Study of Functional Meat Products"

Quick Search
Advertisement
 

Searches Linking to this Trial