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

University of Exeter

Status: Completed

Conditions: Nutritional Intervention Using Protein Rich Whole Food Sources

Treatments: Dietary Supplement: whole food sources

Study type: Interventional

Funder types: Other

Identifiers

NCT04794153

FFT

Details and patient eligibility

About

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.

Enrollment: 66 patients

Sex: All

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

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

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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66 participants in 6 patient groups

Pork

Experimental group

Description:

Locally sourced

Treatment:

Dietary Supplement: whole food sources

Salmon

Experimental group

Description:

Locally sourced

Treatment:

Dietary Supplement: whole food sources

Mycoprotein

Experimental group

Description:

Provided by Marlow Foods

Treatment:

Dietary Supplement: whole food sources

Lentils

Experimental group

Description:

Red

Treatment:

Dietary Supplement: whole food sources

Egg

Experimental group

Description:

Local supplier

Treatment:

Dietary Supplement: whole food sources

Egg whites

Active Comparator group

Description:

Local Supplier

Treatment:

Dietary Supplement: whole food sources