Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial.

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dc.contributor.author Pham, Toan
dc.contributor.author Knowles, Scott
dc.contributor.author Bermingham, Emma
dc.contributor.author Brown, Julie
dc.contributor.author Hannaford, Rina
dc.contributor.author Cameron-Smith, David
dc.contributor.author Braakhuis, Andrea
dc.coverage.spatial United States
dc.date.accessioned 2022-07-25T23:00:08Z
dc.date.available 2022-07-25T23:00:08Z
dc.date.issued 2022-05-04
dc.identifier.citation (2022). Current Developments in Nutrition, 6(5), nzac082-.
dc.identifier.issn 2475-2991
dc.identifier.uri https://hdl.handle.net/2292/60511
dc.description.abstract <h4>Background</h4>Red meat is a nutrient-dense food and a dietary staple. A new generation of plant-based meat analogs (PBMAs) have been designed to mimic the experience of eating meat, but there is limited evidence about their digestive efficacy and nutritional quality.<h4>Objectives</h4>We compared the postprandial digestive response of a single meal containing meat commercially raised in New Zealand, including lamb, on-farm pasture-raised beef (Pasture), or grain-finished beef (Grain) with a PBMA (Beyond Burger; Beyond Meat) sold through consumer retail. The primary outcome was the appearance of amino acids in plasma. Secondary outcomes included glucose and insulin, appetite assessment, and anthropometry.<h4>Methods</h4>Thirty healthy men (20-34 y) participated in a double-blinded randomized crossover trial. Each consumed 1 of the 4 test meals on 4 occasions separated by a washout period of at least 1 wk, following an overnight fast. The meal was a burrito-style wrap containing meat or PBMAs, vegetables, salsa, and seasonings in a flour tortilla. The amount of Pasture, Grain, Lamb, or BB was 220 g raw (∼160 g cooked). Venous blood samples were collected over 4 h. Appetite and hunger status was scored with visual analog scales.<h4>Results</h4>Pre-meal amino acid concentrations in plasma did not differ by group (<i>P </i>> 0.9), although several nonessential amino acids differed strongly according to participant BMI. Postprandial amino acids peaked at 2-3 h in all groups. The BB meal produced significantly lower plasma concentrations of total, essential, branched-chain, and non-proteogenic amino acids than the Lamb, Pasture, or Grain meals, based on AUC. There were no significant differences between meal groups in scores for hunger, fullness, or cravings.<h4>Conclusions</h4>Red meat meals exhibited greater bioavailability of amino acids compared with the PBMA (BB). Pasture versus Grain origins of the beef had little influence on participants' responses. This trial was registered at ClinicalTrials.gov as NCT04545398.
dc.format.medium Electronic-eCollection
dc.language eng
dc.publisher Oxford University Press (OUP)
dc.relation.ispartofseries Current developments in nutrition
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject amino acid
dc.subject meat alternative
dc.subject plant-based meat analog
dc.subject protein
dc.subject red meat
dc.subject Clinical Research
dc.subject Prevention
dc.subject Clinical Trials and Supportive Activities
dc.subject Nutrition
dc.subject Metabolic and endocrine
dc.subject Science & Technology
dc.subject Life Sciences & Biomedicine
dc.subject Nutrition & Dietetics
dc.subject MUSCLE PROTEIN-SYNTHESIS
dc.subject DIGESTION RATE
dc.subject IN-VIVO
dc.subject BEEF
dc.subject INGESTION
dc.subject LEUCINE
dc.subject SATIETY
dc.subject FOOD
dc.subject DIGESTIBILITY
dc.subject STIMULATION
dc.title Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial.
dc.type Journal Article
dc.identifier.doi 10.1093/cdn/nzac082
pubs.issue 5
pubs.begin-page nzac082
pubs.volume 6
dc.date.updated 2022-06-19T21:26:48Z
dc.rights.holder Copyright: The author en
dc.identifier.pmid 35669048 (pubmed)
pubs.author-url https://www.ncbi.nlm.nih.gov/pubmed/35669048
pubs.publication-status Published
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.subtype research-article
pubs.subtype Journal Article
pubs.elements-id 899518
pubs.org-id Bioengineering Institute
pubs.org-id Medical and Health Sciences
pubs.org-id Medical Sciences
pubs.org-id Nutrition
dc.identifier.eissn 2475-2991
dc.identifier.pii nzac082
pubs.record-created-at-source-date 2022-06-20
pubs.online-publication-date 2022-05-04


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