Investigating the Effects of Beef Consumption on Cognitive and Brain Health

Part of paid clinical trials in Lincoln, Nebraska.

Sponsor
University of Nebraska Lincoln
Study ID
NCT06690892
Status
Recruiting
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Conditions

  • Cognitive Ability, General
  • Dietary Assessment
  • Dietary Intervention
  • Dietary Proteins

Eligibility Criteria

Sex
ALL
Age
19 Years - 24 Years
Healthy Volunteers
Accepted

Interventions

  • Ready-to-eat beef in frozen, 5-oz packages — DIETARY_SUPPLEMENT
    The dietary intervention lasts 12 weeks for each individual. Participants in the experimental group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 5 ounces.
  • Ready-to-eat beef in frozen, 1-oz packages — DIETARY_SUPPLEMENT
    The dietary intervention lasts 12 weeks for each individual. Participants in the control group will receive this intervention. Each participant will acquire 5 portions of ready-to eat beef in frozen packages per week, and consume 5 portions per week (1 portion of sirloin cap steak strips, 1 portion of shredded chuck roast, 1 portion of petite shoulder medallions, and 2 portions of ground beef crumbles); each portion of ready-to-eat beef in this intervention will weigh 1 ounce.

Study Details

The goal of this clinical trial is to learn if eating more beef will lead to better cognition and a healthier brain in younger adults. The main questions it aims to answer are: * Does eating more beef lead to higher scores on cognitive tests and better quality of life? * Does eating more beef lead to better brain function? Researchers will compare participants in the experimental group (participants who will eat 25 ounces of beef every week during the dietary intervention) to control participants (participants who will eat 5 ounces of beef every week during the dietary intervention). Participants will: * Be instructed to prepare and consume ready-to-eat beef meals along with their regular diet and not eat any more beef other than what they are given * Visit the study facilities once every week to pick up ready-to-eat beef meals; and complete a brief survey every week to track their consumption of the provided beef meals, and a dietary survey every 4 weeks * Visit the study facilities before and after the 12-week of intervention period for researchers to study them

Key Dates

Start date
Sep 22, 2025
Status verified
May 2026
Primary completion
Sep 30, 2026
Completion
Sep 30, 2026

Study Design

Enrollment
240 participants (estimated)
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE

Arms

  • Experimental: Experimental Group
    The experimental group will participate in the 12-week beef dietary intervention study. Participants will be provided with 5 portions of ready-to-eat beef in frozen packages per week, and consume 5 portions per week. Each portion of beef provided to this group will weigh 5 ounces.
  • Placebo Comparator: Control Group
    The control group will participate in the 12-week beef dietary intervention. Participants will be provided with 5 portions of ready-to-eat beef in frozen packages per week, and consume 5 portions per week. Each portion of beef provided to this group will weigh 1 ounce.

Primary Outcome Measure

WAIS-V [ Time Frame: Baseline and after 12 weeks ]

Central Contacts

Locations (1)

FacilityCityStateZIPSite coordinators
University of Nebraska-LincolnLincolnNebraska68588
Douglas H Schultz, PhD
[email protected]
320-444-2948
Aron Barbey, PhD
[email protected]
402-472-1843
Aron Barbey, PhD (PRINCIPAL_INVESTIGATOR)
Douglas H Schultz, PhD (PRINCIPAL_INVESTIGATOR)

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By research site
University of Nebraska-Lincoln· Lincoln, NE

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