Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
30 participants
INTERVENTIONAL
2018-09-10
2019-10-02
Brief Summary
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The investigators hypothesis is that whole eggs would create a greater improvement in skeletal regulatory markers, hormonal responses and body composition than egg white ingestion in resistance-trained men.
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Detailed Description
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To investigate the extent to which both whole egg and egg white ingestion will improve anabolic factors, fat free mass, fat mass and decrease catabolic markers after 12 weeks of resistance training in resistance-trained men.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
BASIC_SCIENCE
SINGLE
Study Groups
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Whole egg consumption
This arm involved whole egg consumption concomitant with 12 weeks of resistance training. Subject ingested three whole eggs per day immediately after resistance training.
Whole egg and resistance training
This intervention consisted of whole egg consumption concomitant with 12 weeks of resistance training. Subject ingested three whole eggs per day immediately after resistance training.
Egg whites consumption
This arm involved egg white consumption concomitant with 12 weeks of resistance training. Subject ingested an isonitrogenous quantity of six egg whites per day immediately after resistance training.
Egg whites and resistance training
This intervention consisted of egg white consumption concomitant with 12 weeks of resistance training. Subject ingested an isonitrogenous quantity of six egg whites per day immediately after resistance training.
Interventions
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Whole egg and resistance training
This intervention consisted of whole egg consumption concomitant with 12 weeks of resistance training. Subject ingested three whole eggs per day immediately after resistance training.
Egg whites and resistance training
This intervention consisted of egg white consumption concomitant with 12 weeks of resistance training. Subject ingested an isonitrogenous quantity of six egg whites per day immediately after resistance training.
Eligibility Criteria
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Inclusion Criteria
* not taking any dietary supplements or medications for at least 1 year prior to the start of the study
* no known medical issues
* no alcohol consumption or smoking for at least 1 year prior to the start of the study
* no egg allergy/sensitivity.
Exclusion Criteria
* participation in exercise other than the prescribed resistance training program
* consumption of dietary supplement (other than egg) during the study period
* Missing more than one resistance training session or post-exercise egg consumption throughout the study period
18 Years
30 Years
MALE
Yes
Sponsors
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Tehran University
UNKNOWN
Alexei Wong
OTHER
Responsible Party
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Alexei Wong
Assistant Professor
Principal Investigators
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Alexei Wong
Role: PRINCIPAL_INVESTIGATOR
Marymount University
Locations
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Marymount University
Arlington, Virginia, United States
Countries
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References
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Bagheri R, Hooshmand Moghadam B, Ashtary-Larky D, Forbes SC, Candow DG, Galpin AJ, Eskandari M, Kreider RB, Wong A. Whole Egg Vs. Egg White Ingestion During 12 weeks of Resistance Training in Trained Young Males: A Randomized Controlled Trial. J Strength Cond Res. 2021 Feb 1;35(2):411-419. doi: 10.1519/JSC.0000000000003922.
Other Identifiers
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11/27498
Identifier Type: -
Identifier Source: org_study_id
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