Study of How Different Amounts of Beef Protein Affect Amino Acid Use in Healthy Adults Aged 18 to 35

What this Trial Is About

Researchers are studying how the body breaks down different amounts of whole-food protein in healthy young adults aged 18 to 35 years. This trial aims to understand the relationship between the amount of protein eaten and amino acid oxidation, which is how the body uses protein after a meal. The study uses a randomized crossover design with 20 healthy males and females who are recreationally active and have no physical limitations. Participants will eat dinners containing varying amounts of minced beef protein 0.32, 0.74, and 1.32 grams of protein per kilogram of body mass. Each participant will try all three protein doses during separate experimental trials. These dinners correspond to 1, 2, and 4 minced beef patties, respectively, allowing comparison of protein metabolism at different intake levels. During the 24 hours after eating, researchers will measure the amino acid oxidation of the ingested protein to assess how much protein is broken down and used by the body. They will also track plasma amino acid levels over this period. Participants health and activity levels will be considered, and all measurements will be taken under controlled conditions. The study expects to last until March 2027, with the main goal to better understand protein metabolism in young adults.

Amino Acid Oxidation of Whole-Food Protein: a Dose-Response Crossover Trial in Young Adults