Investigating the Consumption of Different Protein Rich Whole Food Sources on Muscle Growth in Trained Males and Females
NCT ID: NCT04794153
Last Updated: 2024-05-09
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
66 participants
INTERVENTIONAL
2021-05-01
2024-05-01
Brief Summary
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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.
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
OTHER
NONE
Study Groups
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Pork
Locally sourced
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Salmon
Locally sourced
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Mycoprotein
Provided by Marlow Foods
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Lentils
Red
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Egg
Local supplier
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Egg whites
Local Supplier
whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Interventions
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whole food sources
Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Eligibility Criteria
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Inclusion Criteria
* 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
Exclusion Criteria
* 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
18 Years
40 Years
ALL
Yes
Sponsors
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Marlow Foods Ltd
UNKNOWN
University of Exeter
OTHER
Responsible Party
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Principal Investigators
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Professor Wall
Role: PRINCIPAL_INVESTIGATOR
University of Exeter
Locations
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University of Exeter
Exeter, Devon, United Kingdom
Countries
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Other Identifiers
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FFT
Identifier Type: -
Identifier Source: org_study_id
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