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Trial details imported from ClinicalTrials.gov

For full trial details, please see the original record at https://clinicaltrials.gov/ct2/show/NCT04869163




Registration number
NCT04869163
Ethics application status
Date submitted
18/04/2021
Date registered
3/05/2021
Date last updated
28/11/2023

Titles & IDs
Public title
Sustained Meat and Alternative Intake (PRotEin DIet SatisfacTION Trial 4) (PREDITION)
Scientific title
Sustained Wellbeing Benefits of Red Meat Consumption in a Modern Flexitarian Diet: A Study Protocol for a 10 Week Randomised Clinical Trial
Secondary ID [1] 0 0
5000927-4
Universal Trial Number (UTN)
Trial acronym
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Well-being 0 0
Condition category
Condition code

Intervention/exposure
Study type
Interventional
Description of intervention(s) / exposure
Other interventions - Non-red meat

Active Comparator: red meat consumers - Consumes red meat 3 times a week

Experimental: non-red meat consumers - Consumes a non-red meat comparison product 3 times a week


Other interventions: Non-red meat
Red meat analogues and alternatives
Intervention code [1] 0 0
Other interventions
Comparator / control treatment
Control group

Outcomes
Primary outcome [1] 0 0
Polyunsaturated fatty acids
Timepoint [1] 0 0
Baseline to 10 week comparison
Secondary outcome [1] 0 0
Psychological and mental wellbeing
Timepoint [1] 0 0
Change from baseline to 10 week comparison
Secondary outcome [2] 0 0
Psychological and mental wellbeing
Timepoint [2] 0 0
Change from baseline to 10 week comparison
Secondary outcome [3] 0 0
Psychological and mental wellbeing
Timepoint [3] 0 0
Change from baseline to 10 week comparison
Secondary outcome [4] 0 0
Psychological and mental wellbeing
Timepoint [4] 0 0
Change from baseline to 10 week comparison

Eligibility
Key inclusion criteria
Inclusion criteria:

- All participants are required to be omnivores who in the last 2 months consumed at
least 2-3 meals per week containing meat of any description (red or white fleshed
meat, including fish).

- All participants must be willing to consume both red meat and meat-analogues for the
purposes of the trial.
Minimum age
20 Years
Maximum age
35 Years
Sex
Both males and females
Can healthy volunteers participate?
Yes
Key exclusion criteria
Exclusion criteria:

- Obesity (BMI = 30 kg/m2),

- Hyperlipidaemia

- Anosmia and ageusia (issues with smell and taste),

- Use of medications (except for occasional NSAIDs and antihistamines) or recreational
drugs, or who smoke tobacco

- Disordered eating

Study design
Purpose of the study
Other
Allocation to intervention
Randomised controlled trial
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Masking / blinding
Open (masking not used)
Who is / are masked / blinded?



Intervention assignment
Parallel
Other design features
Phase
Not Applicable
Type of endpoint/s
Statistical methods / analysis

Recruitment
Recruitment status
Completed
Data analysis
Reason for early stopping/withdrawal
Other reasons
Date of first participant enrolment
Anticipated
Actual
17/05/2021
Date of last participant enrolment
Anticipated
Actual
Date of last data collection
Anticipated
Actual
30/09/2022
Sample size
Target
Accrual to date
Final
80
Recruitment in Australia
Recruitment state(s)
Recruitment outside Australia
Country [1] 0 0
New Zealand
State/province [1] 0 0
[other]

Funding & Sponsors
Primary sponsor type
Other
Name
University of Auckland, New Zealand
Address
Country
Other collaborator category [1] 0 0
Other
Name [1] 0 0
AgResearch
Address [1] 0 0
Country [1] 0 0
Other collaborator category [2] 0 0
Other
Name [2] 0 0
University of Otago
Address [2] 0 0
Country [2] 0 0

Ethics approval
Ethics application status

Summary
Brief summary
Introduction The trend of flexitarian eating patterns is on the rise, with young adults
amongst the biggest adopters claiming health and environmental reasons to reduce red meat
intake. Nutrient dense meat and animal products are often the lynchpin of these diets, even
when consumed only occasionally and in moderate amounts. Red meat provides forms and
concentrations of essential proteins, lipids, and micronutrients that are scarce in
exclusively vegetarian regimens. The aim of this investigation is to consider the effects of
moderate consumption of lean red meat as part of an otherwise vegetarian balanced diet and
its impact on biomarkers of sustained health and wellbeing.

Methods and analyses A cohort of healthy, young (20-34 years) male and female participants
will take part in two-arm parallel, randomised-controlled trial for a duration of 12 weeks,
with a 3-month post follow-up. The trial will commence with a two-week assessment period
followed by allocation to the intervention arms. The intervention will include the
consumption of red meat or meat-alternatives three times per week for 10 weeks. Blood samples
of the participants will be measured for changes in erythrocyte fatty acid distribution,
circulating amino acids, neurotransmitters, markers of mineral status and inflammatory
markers. Questionnaires to assess wellbeing and mental health will be undertaken every two
weeks. Body composition, physical function test, blood measurements will be assessed at
allocation (t0), week five into the intervention (t5) and post intervention (t10).

Discussion To our knowledge this is the first randomised controlled trial (RCT) investigating
the overarching health consequences of consuming NZ pasture fed red meat or no meat, as part
of a healthy diet.

Ethics and dissemination The trial was approved by the New Zealand Ministry of Health's
Health and Disability Ethics Committees (20/STH/157).
Trial website
https://clinicaltrials.gov/ct2/show/NCT04869163
Trial related presentations / publications
Public notes

Contacts
Principal investigator
Name 0 0
Address 0 0
Country 0 0
Phone 0 0
Fax 0 0
Email 0 0
Contact person for public queries
Name 0 0
Address 0 0
Country 0 0
Phone 0 0
Fax 0 0
Email 0 0
Contact person for scientific queries