Dietary Interventions for Muscle Mass
Summary
Dietary intervention to prevent sarcopenia in elderly people. The objective of this study is to test whether meat structure plays an important role in protein digestion, to maximise the amino acid availability and to stimulate the muscle protein growth in elderly people.
Study Design
Allocation: Randomized, Control: Active Control, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Prevention
Conditions
Aging
Intervention
Intact or minced beef meat
Location
Universiteit Maastricht, Bewegingswetenschappen
Maastricht
Limburg
Netherlands
6229ER
Status
Not yet recruiting
Source
Maastricht University Medical Center
Results (where available)
Links
- Source: http://clinicaltrials.gov/show/NCT01145131
- Information obtained from ClinicalTrials.gov on July 15, 2010
Published on BioPortfolio: 2014-08-27T03:12:54-0400
Clinical Trials
The Lean Meats Mediterranean Diet Study
The purpose of the proposed research study is to assess the effects of including greater amounts of minimally processed red meat (lean pork and beef) into a Mediterranean Diet on cardiomet...
The Beef WISE Study: Beef's Role in Weight Improvement, Satisfaction, and Energy
This is a 6 month long study to evaluate the inclusion or exclusion of beef within a weight loss program.
Are the "Ounce-equivalents" in the Protein Foods Groups Really Equivalent?
The investigators will determine effects of different sources of protein on whole-body net protein synthesis and muscle protein synthesis in young healthy participants.
Effect of Red Meat Intake on Occurrence of Serum Non-transferrin Bound Iron (NTBI)
This study aims to evaluate the effect of red meat intake on occurrence of non-transferrin bound iron (NTBI)
Biomarkers of Processed Meat Intake
The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...
PubMed Articles
Dry-aging improves meat quality attributes of grass-fed beef loins.
The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lu...
The effects of nitric oxide (NO) and its induced protein nitrosylation on calpain-1 activation and protein proteolysis in beef during postmortem aging were investigated. Five semimembranosus muscles w...
If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultu...
Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes.
In this research the importance of several choice attributes of beef for Piedmontese consumers was examined. The survey was conducted on a sample of consumers in sixteen meat stores in Piedmont, North...
Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at e...
Medical and Biotech [MESH] Definitions
Red Meat
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
Skin Aging
The process of aging due to changes in the structure and elasticity of the skin over time. It may be a part of physiological aging or it may be due to the effects of ultraviolet radiation, usually through exposure to sunlight.
Meat-packing Industry
The aggregate enterprise of technically producing packaged meat.
Dietary Fats
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.
National Institute On Aging (u.s.)
Component of the NATIONAL INSTITUTES OF HEALTH. Through basic and clinical biomedical research and training, it conducts and supports research into the nature of the aging process and diseases associated with the later stages of life. The Institute was established in 1974.
