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Nutrient Profile and Muscle Protein Synthesis in Response to Corn Bread Made From Refined Versus Whole Grain Maize Flour

Study acronym: PRO-CORN
StatusActive, Not Recruiting
PhaseNot applicable
Started
View on ClinicalTrials.gov ↗
Trial flagged as At Risk
Primary completion moved at least 3 months later Sep 1, 2026 → Dec 31, 2026
See other at-risk trials from University of California, Davis

Record History

See every version on ClinicalTrials.gov ↗

  1. Primary completion pushed from Sep 1, 2026 to Dec 31, 2026
    • Eligibility criteria expanded, about 11 words
  2. Primary completion pushed from Jun 1, 2026 to Sep 1, 2026v6
  3. Trial status changed: Recruiting → Active, Not Recruiting
    • Study completion pushed from Jun 1, 2026 to Dec 31, 2026
    • Site details revised
    v5
  4. Primary completion date: Jun 1, 2025 to Jun 1, 2026v4
  5. Re-verified, no change to tracked fieldsv3
  6. Trial status: Not Yet Recruiting to Recruiting
    • Start date changed from estimate of Dec 1, 2024 to Feb 24, 2025
    • Site details revised
    v2
  7. Study First Submitted
  • Stopped: an ongoing trial was terminated, suspended or withdrawn.
  • Notable: the trial’s plan changed such as a big move in its timeline or size, a new primary endpoint, sponsor or phase, or recruiting opened or resumed.
  • Minor: routine progress and housekeeping, such as sites added or enrollment closed.
The purpose of the study is to quantify and compare the serum nutrient and hormonal profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of a traditional East African meal, mung bean stew with a traditional African corn bread made from two different kinds of maize (whole corn flour or refined). Specific aim 1: Describe the post-prandial nutrient and hormonal profile in serum in the 3 hours following consumption of a portion of mung bean stew with traditional African corn bread made with either whole grain maize flour or refined maize flour. Specific aim 2: Compare the ability a portion of mung bean stew and traditional African corn bread made with either whole grain maize flour or refined maize flour to activate mTORC1-specific and whole muscle protein synthesis in an in vitro model of muscle.
Trial Details
NCT Number NCT06662214
Lead Sponsor University of California, Davis
Conditions
(from sponsor)		 Effect of Food
Enrollment 20 participants
Start Date
Primary Completion (estimated)
Study Completion (estimated)
Updated on ClinicalTrials.gov