Defining Beef and Meal Frequency as Key Components of a Healthy Eating Pattern for Muscle Health and Wellbeing
Study Details
Study Description
Brief Summary
Adopting a healthy eating pattern is important for meeting dietary recommendations and weight management. Although less clear, it seems reasonable to assume that the eating patterns we typically follow can also affect our psychological wellbeing. As such, healthy eating patterns are often adapted to suit one's personal preference. For example, many people choose to follow a vegetarian-style eating pattern whereby meat, poultry, and seafood are excluded from the diet. However, current research suggests that vegetarian eating patterns may result in decreased synthesis of new muscle proteins when compared to the typical meat-based US-style diet. This ultimately leads to reduced muscle quality and mass which increases the risk of dependence and mobility limitations later in life.
Another important factor to consider when adapting a healthy eating pattern is the frequency and distribution of meals throughout the day. In the US, protein intake is typically skewed throughout the day such that people consume more protein at dinner when compared to breakfast. This skewed distribution combined with a low meal frequency (3 meals per day) can also sacrifice the rate of muscle protein synthesis. As such, it is important to investigate the interaction between food choices, meal frequency, and protein distribution to promote muscle health and prevent development of disease and disability. In addition, it is also important to understand how these eating patterns affect enjoyment and pleasure following meals. This work will help to determine healthy eating patterns that promote muscle health and psychological wellbeing.
| Condition or Disease | Intervention/Treatment | Phase |
|---|---|---|
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N/A |
Study Design
Arms and Interventions
| Arm | Intervention/Treatment |
|---|---|
| Active Comparator: Animal Protein - Skewed Distribution Animal-based protein foods with 3 meals per day consisting of 10-, 30-, and 60% of dietary protein for breakfast, lunch, and dinner, respectively. |
Behavioral: Animal-based Protein Foods
Participants will consume animal-based protein foods.
Behavioral: Skewed Protein Distribution
Participants will consume 3 meals per day consisting of 10-, 30-, 60% of dietary protein for breakfast, lunch, and dinner, respectively.
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| Experimental: Plant Protein - Skewed Distribution Plant-based protein foods with 3 meals per day consisting of 10-, 30-, and 60% of dietary protein for breakfast, lunch, and dinner, respectively. |
Behavioral: Skewed Protein Distribution
Participants will consume 3 meals per day consisting of 10-, 30-, 60% of dietary protein for breakfast, lunch, and dinner, respectively.
Behavioral: Plant-based Protein Foods
Participants will consume plant-based protein foods.
|
| Experimental: Animal Protein - Balanced Distribution Animal-based protein foods with 5 meals per day consisting of 20% of dietary protein per meal. |
Behavioral: Animal-based Protein Foods
Participants will consume animal-based protein foods.
Behavioral: Balanced Protein Distribution
Participants will consume 5 meals per day consisting of 20% of dietary protein per meal.
|
| Experimental: Plant Protein - Balanced Distribution Plant-based protein foods with 5 meals per day consisting of 20% of dietary protein per meal. |
Behavioral: Plant-based Protein Foods
Participants will consume plant-based protein foods.
Behavioral: Balanced Protein Distribution
Participants will consume 5 meals per day consisting of 20% of dietary protein per meal.
|
Outcome Measures
Primary Outcome Measures
- Compare fractional synthesis rate of myofibrillar proteins to different dietary protein food sources and meal frequencies [Day 1 - Day 9]
Rate of building new protein in skeletal muscle contractile protein
- Compare fractional synthesis rate of myofibrillar proteins to different dietary protein food [During the 3-hour post-absorptive period prior to ingestion of a mixed meal containing either plant- or animal based protein and throughout the 5-hour post-prandial period following meal ingestion]
Rate of building new protein in skeletal muscle contractile protein
Secondary Outcome Measures
- Valence (Pleasantness or Unpleasantness) [Immediately prior to workout, immediately post workout, and immediately post meal on habituation days 2, 4, and 6 and intervention days 3, 5, and 7]
Measurement of feelings of un/pleasantness via survey responses to a measure of valence (Feeling Scale)
- Arousal (Alertness) [Immediately prior to workout, immediately post workout, and immediately post meal on habituation days 2, 4, and 6 and intervention days 3, 5, and 7]
Measurement of feelings of alertness to via survey responses to a measure of arousal (Felt Arousal Scale)
- Arousal (Alertness) [Immediately prior to workout, immediately post workout, and immediately post meal on habituation days 2, 4, and 6 and intervention days 3, 5, and 7]
Measurement of feelings of alertness to via survey responses to a measure of arousal (Activation-Deactivation Adjective Check List).
- Plasma Amino Acid Concentration [During the 3-hour post-absorptive period prior to ingestion of a mixed meal containing either plant- or animal based protein and throughout the 5-hour post-prandial period following meal ingestion]
Concentration of amino acids in plasma as determined by LC/MS/MS
- Plasma Insulin Concentration [During the 3-hour post-absorptive period prior to ingestion of a mixed meal containing either plant- or animal based protein and throughout the 5-hour post-prandial period following meal ingestion]
Concentration of insulin plasma as determined via commercially-available ELISA kit
- Anabolic Signaling [Prior to, 2 hours, and 5 hours following ingestion of a mixed meal containing either plant- or animal based protein]
Phosphorylation of anabolic signaling targets as determined via Western blotting
- Whole-body Leucine Oxidation [During the 3-hour post-absorptive period prior to ingestion of a mixed meal containing either plant- or animal based protein and throughout the 5-hour post-prandial period following meal ingestion]
Leucine oxidation rates will be assessed using the a-[13C]ketoisocaproate reciprocal pool model
Eligibility Criteria
Criteria
Inclusion Criteria:
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Age 20-40
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Pre-menopausal
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Recreationally active
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Weight stable for prior 6 months
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Consumption of meat-based diet for >6 months
Exclusion Criteria:
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Age outside of range (20 - 40)
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Pregnancy
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Irregular menstrual cycles
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Participation in previous research using 2H2O or [13C6]phenylalanine
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Participation in other ongoing research that interferes with this study (e.g., conflicting diet, activity interventions, etc.)
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Any hospitalization or surgery for a metabolic, cardiovascular, or neuromusculoskeletal complication within the past year
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Allergy or hypersensitivity to local anesthetics, latex, or adhesives (bandages, medical tape, etc.)
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Excess scarring after injury
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History of excess bleeding after cut
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Chronic or frequent dizziness/fainting, and arm or leg weakness/numbness
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Arthritis
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Tumors
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Mental Illness
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Hepatorenal, cardiovascular musculoskeletal, autoimmune, or neurological disease or disorder
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Predisposition to hypertrophic scarring or keloid formation
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Physical activity limitations
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Consumption of ergogenic-levels of dietary supplements that may affect muscle mass (e.g., creatine, HMB), insulin-like substances, or anabolic/catabolic pro-hormones (e.g., DHEA) within 6 weeks prior to participation
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Consumption of thyroid, androgenic, or other medications known to affect endocrine function
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Consumption of medications known to affect protein metabolism (e.g., prescription-strength corticosteroids, nonsteroidal anti-inflammatories, or acne medication)
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Unwillingness to comply with study procedures
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Weight unstable (variation >5% of bodyweight in last 6-12 months)
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Pregnancy
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Allergy to dairy product or lactose intolerance
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Current or previous tobacco use with last 6 months
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Obesity (body mass index; BMI > 30 kg m-2)
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Score of less than 14 or greater than 24 on Godin-Shephard Leisure-Time Physical Activity Questionnaire
Contacts and Locations
Locations
| Site | City | State | Country | Postal Code | |
|---|---|---|---|---|---|
| 1 | Freer Hall | Urbana | Illinois | United States | 61801 |
Sponsors and Collaborators
- University of Illinois at Urbana-Champaign
- National Cattlemen's Beef Association
Investigators
- Principal Investigator: Nicholas A Burd, PhD, University of Illinois at Urbana-Champaign
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- 20243