High Protein Dairy Products and Resistance Exercise in the Elderly
- Conditions
- Dairy ProductsWhey ProteinResistance TrainingOlder Adults
- Interventions
- Other: Whey Protein+Resistance TrainingOther: High protein yogurt+Resistance Training
- Registration Number
- NCT06412302
- Lead Sponsor
- Universidad de O´Higgins
- Brief Summary
Protein supplementation is one of the main recommendations for regular endurance physical exercise (RT). In older people, the need for protein increases particularly in the face of physiological and pathophysiological changes associated with the loss of muscle tissue and function, so protein intake becomes more relevant in this population. Fermented dairy products such as yogurt, and especially those with an extra protein content, have increased their popularity and consumption in the national market. Their nutritional composition is of particular interest, given their amino acid profile and in particular their high Leucine content, which could be compared with the classic protein supplements recommended for muscle gain and recovery. Objective: To analyze the effect on body composition, lipid profile, physical condition and muscle functionality induced by the intake of high protein yogurts versus Whey protein together with a muscular resistance program in elderly people. Hypothesis: The intake of high protein yogurts will lead to equal or greater gains in muscle mass, physical condition and functionality than those obtained with the intake of Whey protein together with resistance training in elderly people.Methodology: 16 healthy, lactose intolerant free, older (60-75 years old) subjects will be recruited to perform 8 weeks of muscular resistance training (RT) 3 times per week, who will be randomly supplemented with high protein yogurt (PY) or Whey protein (WP). At baseline and at the end of the intervention, body composition will be assessed by DEXA, muscle strength, maximal oxygen consumption and lipid profile. Expected Results: The YPRT group is expected to achieve similar or greater increases in muscle strength, fat-free mass, lipid profile and decrease in fat mass than the WP group.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 18
- >60 years
- Less than 1 hour of exercise a week
- Lactose Intolerant
- Smoking
- Type 1 or 2 Diabetes
- Alcohol intake
- Currently taking protein, high protein yogurts, creatine, HMB or any other supplement that aims to improve muscle mass
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Whey Protein+Resistance Training Whey Protein+Resistance Training Participants will undergo 8 weeks of resistance training and receive a whey protein shake after each exercise session. Protein Yogurt+Resistance Training High protein yogurt+Resistance Training Participants will undergo 8 weeks of resistance training and receive a yogurt shake after each exercise session.
- Primary Outcome Measures
Name Time Method Blood Lipids From Baseline, up to 56 days Changes on Serum Triglycerides, Total Cholesterol, and High Density Cholesterol (mmol/L)
Muscle Strength From Baseline, up to 56 days Determine by Isometric mid-tight pull (Newton, N)
Time Up and Go From Baseline, up to 56 days Length of time from sitting-walk-sit (seconds)
Isokinetic Muscle Strength From Baseline, up to 56 days Maximal peak torque from left and right quadriceps and hamstrings (N/m)
Body Composition From Baseline, up to 56 days Changes in weight, total fat mass, total skeletal muscle mass, segmental fat and muscle mass
Handgrip From Baseline, up to 56 days Handgrip Strength measured on left and right hand (kg)
Aerobic Capacity From Baseline, up to 56 days Maximal Oxygen Consumption determine by the volume of oxygen (L/min)obtained on a incremental test
Evaluation of the intestinal microbiota From Baseline, up to 56 days Fecal microbiota analysis based on the 16S ribosomal RNA (rRNA) sequencing pre- and post-dietary intervention.
Resting Metabolic Rate From Baseline, up to 56 days Determine by indirect calorimetry (kcal/d)
- Secondary Outcome Measures
Name Time Method Food Consumption From Baseline, up to 56 days 24h food recall
Evaluation of liver characteristics profile From Baseline, up to 56 days Uric acid, BUN, Albumin, Creatinine aspartate aminotransferase (ASAT), alanine aminotransferase (ALAT), gamma-glutamyltransferase (GGT) after every intervention and wash-out in plasma (mmol/L).
Trial Locations
- Locations (1)
Motion Health and Performance Center
🇨🇱Santiago, Chile