AMES-PRO
Research type
Research Study
Full title
Assessing the Metabolic Effect of Sustainable Proteins
IRAS ID
318744
Contact name
Jennifer Pugh
Contact email
Sponsor organisation
Imperial College London
Duration of Study in the UK
1 years, 0 months, 1 days
Research summary
Red and processed meat consumption has grown significantly since 1990 and is expected to rise another 76% by 2050. However, current farming methods are not sustainable. Meat production uses a lot of water and land, produces high carbon emissions, and contributes to pollution and environmental damage.
At the same time, people are becoming more aware of the health risks linked to eating too much red and processed meat. This has led to growing interest in healthier, more sustainable protein sources—like plant-based and fermented alternatives. One example is mycoprotein, a high-fibre protein made from a type of fungus, as well as soy-based proteins.
While these alternatives may have health benefits—like better blood sugar control and lower cholesterol—how our bodies break them down and absorb them is not fully understood.
This study aims to explore how these alternative proteins affect the body compared to red meat. Healthy adult participants will attend three separate 24-hour visits to a research facility. During each visit, they will eat meals containing either red meat or a fermented or unfermented meat alternative product.
Researchers will collect data on participants' blood sugar, insulin, and other metabolic markers. Participants will also provide urine samples and rate their feelings of hunger and fullness throughout the day. Breath samples will be taken to track digestion and fermentation in the gut.
Each participant will go through all meal types, but the order will be randomised. A one-week break between visits ensures accurate results. Participants are asked not to change their regular diet or exercise during the study.
The aim of this pilot study is to better understand how new protein options affect health, helping guide future food choices that are both nutritious and sustainable.
REC name
East of Scotland Research Ethics Service REC 2
REC reference
25/ES/0080
Date of REC Opinion
3 Oct 2025
REC opinion
Further Information Favourable Opinion