Effects of Parmigiano Reggiano on Muscle and Inflammatory Response to Eccentric Resistance Training in Older Adults

NCT ID: NCT04861857

Last Updated: 2021-05-05

Basic Information

• Recruitment Status: UNKNOWN
• Clinical Phase: NA
• Total Enrollment: 24 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2021-05-01
• Study Completion Date: 2022-08-31

Brief Summary

Aging is associated with the loss of muscle mass and function (sarcopenia) and reduced tissue regenerative capacity.

Eccentric exercise (ECC) is a model of RET that can be used with the elderly, due to the ability of the muscle to combine high muscle strength production with low energy cost. ECC contractions are significantly more damaging to the muscles and produce greater muscle strength, for these reasons there is a greater risk of inducing muscle damage before the muscle is able to adapt.

Parmigiano Reggiano (PR) has some peculiar bromatological characteristics. The proteins contained in it, and in particular the potentially bioactive peptide sequences, can rapidly provide the amino acids necessary to promote muscle growth and repair during exercise. Furthermore, PR can be an important source of fatty acids, of which a significant amount of short-chain fatty acids (SCFA) which are known to have important clinical effects on body composition and metabolic health and can have a systemic anti-inflammatory effect.

Therefore, the central hypothesize is that PR consumed while being engaged in a RET can provide more energy substrates and improve muscle recovery, redcue inflammatory markers and improve lipid metabolism. To date, no studies have studied its function on recovery from exercise nor in the elderly.

Conditions

Atrophy, Muscular; Aging; Inflammation; Cholesterol Deposition

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: TREATMENT
• Blinding Strategy: SINGLE

Study Groups

Parmigiano Reggiano

participants will consume 50 g/die of the dietary supplement and undergo to eccentric exercise training 3 times/week

Group Type: EXPERIMENTAL

Parmigiano Reggiano

Intervention Type: DIETARY_SUPPLEMENT

subjects will receive 50 g/die of the dietary supplement

Whey Protein

participants will consume 20 g/die of the dietary supplement and undergo to eccentric exercise training 3 times/week

Group Type: ACTIVE_COMPARATOR

Whey Protein

Intervention Type: DIETARY_SUPPLEMENT

subjects will receive 20 g/die of the dietary supplement

Interventions

Parmigiano Reggiano

subjects will receive 50 g/die of the dietary supplement

Intervention Type: DIETARY_SUPPLEMENT

Whey Protein

subjects will receive 20 g/die of the dietary supplement

Intervention Type: DIETARY_SUPPLEMENT

Eligibility Criteria

Inclusion Criteria

• age >60 years
• BMI >18 and <30 kg/m2
• stable body weight in the past 3 months
• valid medical certifacate for practice of physical activity

Exclusion Criteria

• diabetes or pre-diabetes as for ADA guidelines
• chronic diseases (cardiovascular, liver, respiratory, cancer, etc)
• acute inflammatory status
• regular practice of intense physical activity (>2 sessions/week)
• treatment with steroids in the past 3 months
• regular use of >50g/die of Parmigiano Reggiano

• Minimum Eligible Age: 60 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Padova

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

Nutrition and Exercise Lab, DSB, University of Padova

Padua, , Italy

Countries

Italy

Central Contacts

Tatiana Moro, PhD

Role: CONTACT

tatiana.moro@unipd.it

0498275306

Antonip Paoli, MD

Role: CONTACT

antonio.paoli@unipd.it

049825318

Other Identifiers

PaRMA.2

Identifier Type: -

Identifier Source: org_study_id