Investigating the Consumption of Different Protein Rich Whole Food Sources on Muscle Growth in Trained Males and Females

Not Applicable

Completed

• Conditions: Nutritional Intervention Using Protein Rich Whole Food Sources
• Interventions: Dietary Supplement: whole food sources

• Registration Number: NCT04794153
• Lead Sponsor: University of Exeter

Brief Summary

Background To date, most of the literature investigating the role of dietary protein in muscle growth has focused on isolated protein sources. However, dietary protein is most commonly consumed within a whole food source. Consuming dietary protein within a whole food matrix may additionally stimulate muscle growth. The idea being, there may be other components within food, capable of producing a greater response.

Objectives: To assess the effect of consuming a variety of whole food sources, on the stimulation of muscle growth compared to an isolated protein source following a single bout of lower body resistance exercise.

Methods Young healthy resistance-trained volunteers will consume a protein rich whole food source, following a bout of lower body resistance exercise. Stable isotope IV infusions and repeated blood and muscle samples will be taken to assess protein digestion and absorption, as well as muscle protein synthesis rates.

Value of Research:

To determine whether whole food sources potentiate muscle protein synthesis rates (and to what extent across whole food sources) compared to an isolated protein source. In doing so, we can further investigate the nutrients involved that may be contributing to this effect.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2021-03-04
• Study First Submitted QC: 2021-03-10
• Study First Posted: 2021-03-11
• Study Start: 2021-05-01
• Primary Completion: 2024-04-01
• Status Verified: 2024-05
• Study Completion: 2024-05-01
• Last Update Submitted: 2024-05-08
• Last Update Posted: 2024-05-09

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 66

Inclusion Criteria

• Males and Females
• BMI 18.5 - 30 kg/m2
• Aged 18 - 40 years
• Structured Resistance training consistently for > 6 months
• A 5-7 day "washout" period from any supplementation

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Exclusion Criteria

• Age >40 years
• Body mass index (BMI) <18.5 or >30 kg/m2
• Any metabolic impairments
• Any cardiovascular impairments
• High blood pressure (≥140/90 mmHg)
• Any gastrointestinal disorders
• Any medications known to affect protein and/or amino acid metabolism
• A personal or family history of epilepsy, seizures or schizophrenia, motor disorder
• Chronic over the counter use of pharmaceuticals (> 1 month)
• Allergic to any of the whole foods included in the study

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Pork	whole food sources	Locally sourced
Lentils	whole food sources	Red
Egg	whole food sources	Local supplier
Salmon	whole food sources	Locally sourced
Mycoprotein	whole food sources	Provided by Marlow Foods
Egg whites	whole food sources	Local Supplier

Primary Outcome Measures

Name	Time	Method
Postprandial Muscle protein Synthetic Response following the ingestion of a protein rich whole food source.	2 years	84 participants will undergo a single bout of lower body exercise followed by the ingestion of one of the six protein rich whole food sources. Using stable isotope tracer methodology and muscle biopsy samples, the postprandial muscle protein synthetic response will be able to be calculated.

Trial Locations

Locations (1)

University of Exeter; 🇬🇧 Exeter, Devon, United Kingdom