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The Influence of Regular Beef Consumption and Protein Density of the Diet on Training-induced Gains in Muscle Strength and Performance in Healthy Adults

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
 
ClinicalTrials.gov Identifier: NCT03029975
Recruitment Status : Completed
First Posted : January 24, 2017
Last Update Posted : November 13, 2019
Sponsor:
Collaborator:
National Cattlemen's Beef Association
Information provided by (Responsible Party):
University of Illinois at Urbana-Champaign

Brief Summary:
Humans lose muscle and strength as they get older. Further, ageing is accompanied by loss in cognitive function. It is not quite clear why this happens; however, it is known that the loss of muscle and strength can increase risk for physical and mental health risks and impair the ability of older people to remain physically independent. Weight lifting and proper nutrition, particularly eating high quality protein at the proper time and quantity, may help prevent these losses when a person gets older. To determine if regular beef consumption as part of a higher protein diet aids the muscle adaptive response to resistance training and improvements in cognition, seventy healthy individuals will be recruited to lift weights 3 times a week for 10 weeks. One group (n=36) will consume the Recommended Dietary Allowance (RDA) for protein (0.8g/kg/day), while the other group (n=36) will consume an amount twice the RDA (1.6g/kg/day), which is in agreement with recommendations from the American College of Sports Medicine. Participants will have their muscle strength tested and samples of blood and muscles will be collected before and after training to determine how the muscle adaptive response to resistance exercise is affected by higher protein intake. In addition, participants will undergo cognitive assessments at baseline and follow-up to determine the influence of improving muscle strength on attention and memory. Overall, the investigators proposed study will use sensitive methodology to determine if providing protein above the RDA and at optimal times during the day in combination with a weight lifting program can help make someone stronger and build larger muscles than someone consuming the RDA, as well as what processes may be responsible for helping the muscles to get bigger and stronger.

Condition or disease Intervention/treatment Phase
Aging Behavioral: Resistance Training Exercise Behavioral: Beef Protein Consumption Not Applicable

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 41 participants
Allocation: Randomized
Intervention Model: Parallel Assignment
Intervention Model Description: This study will consist of two groups: one group will be asked to consume 2x the RDA of protein during the 10 week intervention, while the other group will be asked to consume the RDA for protein. Both groups will receive 10 weeks of the same resistance training intervention.
Masking: Double (Investigator, Outcomes Assessor)
Primary Purpose: Basic Science
Official Title: The Influence of Regular Beef Consumption and Protein Density of the Diet on Training-induced Gains in Muscle Strength and Performance in Healthy Adults
Actual Study Start Date : February 1, 2017
Actual Primary Completion Date : May 17, 2019
Actual Study Completion Date : May 17, 2019

Arm Intervention/treatment
Active Comparator: RDA
Participants will be asked to consume the RDA for protein for a 10 week period while also undergoing progressive resistance training exercise three times a week. Beef protein consumption will be emphasized and participants will consume a beef meal after each training session.
Behavioral: Resistance Training Exercise
Participants will undergo 10 weeks of progressive resistance exercise training while following their randomly assigned nutritional intervention.

Behavioral: Beef Protein Consumption
Following each resistance training sessions, participants will consume either a 3oz or 6oz beef patty (corresponding to the randomly assigned nutritional intervention group). Participants will also be provided with beef protein powder and beef snack bars to help them achieve their assigned protein goals during the intervention period.

Experimental: 2x RDA
Participants will be asked to consume the twice the RDA for protein for a 10 week period while also undergoing progressive resistance training exercise three times a week. Beef protein will be emphasized and participants will consume a beef meal after each training session.
Behavioral: Resistance Training Exercise
Participants will undergo 10 weeks of progressive resistance exercise training while following their randomly assigned nutritional intervention.

Behavioral: Beef Protein Consumption
Following each resistance training sessions, participants will consume either a 3oz or 6oz beef patty (corresponding to the randomly assigned nutritional intervention group). Participants will also be provided with beef protein powder and beef snack bars to help them achieve their assigned protein goals during the intervention period.




Primary Outcome Measures :
  1. Maximal strength of leg muscles [ Time Frame: Change from baseline to the end of the 10 week diet and resistance training intervention ]
    Assess maximum strength of legs using an isokinetic dynamometer in combination with 1 repetition maximum testing on leg extension, leg press, and leg curl machines.


Secondary Outcome Measures :
  1. Muscle cross-sectional area [ Time Frame: Change from baseline to the end of the 10 week diet and resistance training intervention ]
    Using muscle biopsies, the investigators will assess the muscle cross sectional area of the vastus lateralis pre and post intervention.



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Ages Eligible for Study:   40 Years to 64 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Non-obese adults: BMI <30 kg/m2
  • Aged between 40-64 years
  • Sedentary
  • Weight-stable for 6 months prior

Exclusion Criteria:

  • Allergies to beef consumption
  • Phenylketonuria (PKU)
  • BMI >30 kg/m2
  • history of active cardiovascular disease, diabetes mellitus, GI disorders, musculoskeletal/orthopedic disorders (e.g. osteoarthritis, rheumatoid arthritis, tendinitis, gout, fibromyalgia, patellar tendinopathy, or chronic low back pain)
  • hypersensitivity or allergy to antibiotics
  • Kidney, urinary, or liver conditions
  • Epilepsy
  • Diagnosed mental illness
  • have bleeding or clotting disorders (or take related medications e.g.. Coumadin/ low dose Aspirin)
  • High alcohol consumption
  • use tobacco
  • uncontrolled hypertension
  • vegan/vegetarian diets
  • on medications known to affect protein metabolism (i.e. corticosteroids, androgen/estrogen containing compounds, non-steroidal anti-inflammatories)
  • habitual consumption of high (>1.8 g protein/kg/d) or low (<0.66 g protein/kg/day)
  • pregnancy
  • supplements that influence protein metabolism (e.g. omega 3 fish oils)

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03029975


Locations
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United States, Illinois
Freer Hall
Urbana, Illinois, United States, 61801
Sponsors and Collaborators
University of Illinois at Urbana-Champaign
National Cattlemen's Beef Association
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
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Responsible Party: University of Illinois at Urbana-Champaign
ClinicalTrials.gov Identifier: NCT03029975    
Other Study ID Numbers: 16997
First Posted: January 24, 2017    Key Record Dates
Last Update Posted: November 13, 2019
Last Verified: August 2019
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No

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Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No
Keywords provided by University of Illinois at Urbana-Champaign:
beef
protein
resistance training
strength
performance