Effects of Pork Protein Ingestion Before and Following Performing a Simulated Fire Ground Test on Markers of Catabolism, Inflammation, and Recovery
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- Change in Testosterone and Cortisol
研究概览
简要总结
The goal of this clinical trial is to learn whether consuming pork-based protein before and after physically demanding simulated firefighting activities can improve recovery, physical performance, and cognitive performance in healthy adult firefighters. The study will also compare pork-based protein meals with plant-based protein meals and a carbohydrate-focused control condition.
The main questions this study aims to answer are:
Does consuming pork-based protein reduce changes in markers of muscle damage, physiological stress, and muscle soreness following a simulated fire ground test?
Does consuming pork-based protein help maintain or improve physical and cognitive performance during recovery compared with plant-based protein and a carbohydrate-focused control condition?
Researchers will compare three ready-to-eat meal conditions: pork-based protein, plant-based protein, and a carbohydrate-focused control condition. Each participant will complete all three conditions in a randomized crossover design, with 14 to 21 days between conditions.
详细描述
Firefighting is a physically and cognitively demanding occupation characterized by repeated exposure to strenuous activity, heat stress, heavy personal protective equipment, and time-sensitive occupational tasks. These demands can produce substantial physiological stress and fatigue that may influence recovery and readiness for subsequent occupational activities. Despite the importance of maintaining readiness between demanding events, relatively little is known about how short-term dietary strategies, particularly protein source and intake, influence recovery in career firefighters.
This study will examine the effects of short-term consumption of ready-to-eat meals (RTEM) differing in protein source and quantity on physiological recovery and occupational performance following strenuous simulated firefighting activity. The study uses a randomized, double-blinded, repeated-measures crossover design in healthy adult career firefighters. Participants will complete three experimental conditions separated by a 14- to 21-day washout period. The dietary conditions consist of pork-based protein RTEM, plant-based protein RTEM, and a carbohydrate-focused lower-protein control condition. The pork- and plant-based conditions are designed to provide comparable energy and macronutrient intake while allowing investigation of potential differences associated with protein source.
During each experimental condition, participants will complete a simulated fire ground test (FGT) consisting of nine occupationally relevant firefighting tasks while wearing personal protective equipment and a self-contained breathing apparatus. The FGT includes hose deployment and pulling, charged hose deployment, equipment carrying, a low-room search, forcible entry, ladder carrying, stair climbing and hose hoisting, ceiling breach activities, and a victim-dummy drag. Measures of FGT completion time, heart rate, air consumption, and work efficiency will be collected to characterize occupational performance and physiological demand.
Recovery will be evaluated before the simulated firefighting activity and during the subsequent recovery period. Assessments will characterize blood-based markers of catabolism, immune stress, muscle damage, and clinical safety, as well as muscle soreness, mood, cognitive function, vertical jump performance, and subsequent occupational performance.
The primary hypothesis is that the pork-based RTEM condition will attenuate catabolic responses, immune stress, muscle damage, soreness, and perceptions of fatigue following the FGT while supporting the maintenance or recovery of cognitive and physical performance. The inclusion of plant-based protein and carbohydrate-focused control conditions will help determine whether recovery responses differ according to dietary protein source and protein quantity.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Treatment
- 盲法
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 18 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •18 to 60 years of age
- •Current trained male or female firefighter with the Fort Worth Fire Department
- •Able to comply with all study procedures and the study timeline
- •Willing to consume only the study-provided ready-to-eat meals (RTEM) during designated study periods
- •Willing to refrain from alcohol, nonsteroidal anti-inflammatory drugs (NSAIDs), aspirin, and over-the-counter pain medications for 48 hours before testing sessions
- •Available to complete the study visits and required testing procedures
排除标准
- •Younger than 18 years or older than 60 years
- •Not a current firefighter with the Fort Worth Fire Department
- •Pregnant, breastfeeding, or planning to become pregnant during the study
- •Orthopedic or musculoskeletal limitations that prevent safe completion of the vertical jump or simulated fire ground test
- •Use of weight-loss dietary supplements or medications within the previous 2 weeks
- •Unwilling to refrain from alcohol, NSAIDs, aspirin, or over-the-counter pain medications for 48 hours before testing sessions
- •Unwilling or unable to consume only the study-provided RTEM during designated study periods
- •Heavy smoking, defined as more than 1 pack of cigarettes per day during the previous 3 months
- •Allergy to any of the protein sources or study foods
研究组 & 干预措施
Pork-Based Protein Ready-to-Eat Meals
Participants will consume pork-based protein ready-to-eat meals (RTEM) during this experimental condition. Meals will provide approximately 700.- 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with lean pork serving as the primary protein source. The dietary intervention is designed to provide a total daily protein intake consistent with study targets. Participants will consume the study-provided meals surrounding the simulated fire ground testing and recovery period, with physiological, cognitive, and physical performance outcomes assessed during recovery.
干预措施: Pork-Based Protein Ready-to-Eat Meals (Other)
Plant-Based Protein Ready-to-Eat Meals
Participants will consume plant-based protein ready-to-eat meals (RTEM) during this comparator condition. Meals will be designed to approximate the energy and macronutrient content of the pork-based condition, providing approximately 700-800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with plant-based foods such as soy, tempeh, or tofu as the primary protein sources. Participants will consume the study-provided meals surrounding the simulated fire ground testing and recovery period, with the same physiological, cognitive, and physical performance outcomes assessed.
干预措施: Plant-Based Protein Ready-to-Eat Meals (Other)
Carbohydrate-Focused Lower-Protein Control
Participants will consume carbohydrate-focused ready-to-eat meals during the control condition. This condition will provide a lower total daily protein intake of approximately 0.8 g/kg/day and will serve as a dietary control for comparison with the higher-protein pork-based and plant-based conditions. Participants will consume the study-provided meals surrounding the simulated fire ground testing and recovery period, with the same physiological, cognitive, and physical performance outcomes assessed.
干预措施: Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals (Other)
结局指标
主要结局
Change in Testosterone and Cortisol
时间窗: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Serum testosterone and cortisol concentrations will be measured to characterize anabolic and catabolic hormonal responses following the simulated fire ground test. Changes in testosterone, cortisol, and the testosterone-to-cortisol ratio will be compared across dietary conditions.
Change in Serum Creatine Kinase
时间窗: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Serum creatine kinase (CK) concentration will be measured as a marker of muscle damage and recovery following the simulated fire ground test. Changes in CK will be compared across the pork-based protein, plant-based protein, and carbohydrate-focused lower-protein dietary conditions.
Change in Perceived Muscle Soreness
时间窗: Pre-fire ground test and 24, 48, and 72 hours of recovery
Participants will report perceived muscle soreness to characterize subjective recovery following the simulated fire ground test. Muscle soreness responses will be compared across dietary conditions.
Fire Ground Test Completion Time
时间窗: During each simulated fire ground test on Day 1 (baseline) and Day 4 (72 hour mark)
Total time required to complete the simulated fire ground test (FGT) will be recorded as a measure of occupational firefighting performance. The FGT consists of standardized firefighting-related tasks performed while wearing personal protective equipment and a self-contained breathing apparatus.
次要结局
- Change in Complete Blood Count With Differential(Baseline, 24, 48, and 72 hours following the simulated fire ground test)
- Change in Comprehensive Metabolic Panel(Baseline, 24, 48, and 72 hours following the simulated fire ground test)
- Food Satisfaction(At Baseline, 24, 48, and 72 hours)
- Heart Rate During the Fire Ground Test(During each simulated fire ground test on Day 1 (baseline) and Day 4 (72 hour mark))
- Change in Vertical Jump Performance(Pre-fire ground test on Day 1 and Day 4)
研究者
Drew Gonzalez
Tenure Track Assistant Professor
Sam Houston State University