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

Sponsor

University of Exeter (Other)

Overall Status

Not yet recruiting

CT.gov ID

NCT04794153

Collaborator

Marlow Foods Ltd (Other)

Enrollment

Arms

Anticipated Duration (Months)

Study Details

Study Description

Brief Summary

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.

Condition or Disease	Intervention/Treatment	Phase
Nutritional Intervention Using Protein Rich Whole Food Sources	Dietary Supplement: whole food sources	N/A

Study Design

Study Type:

Interventional

Anticipated Enrollment :

84 participants

Allocation:

Randomized

Intervention Model:

Parallel Assignment

Masking:

None (Open Label)

Primary Purpose:

Other

Official Title:

Assessing the Muscle Protein Synthetic Response Following the Ingestion of a Variety of Protein Rich Whole Foods Compared to an Isolated Protein Source.

Anticipated Study Start Date :

May 1, 2021

Anticipated Primary Completion Date :

May 1, 2023

Anticipated Study Completion Date :

May 1, 2023

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Pork Locally sourced	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Experimental: Salmon Locally sourced	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Experimental: Mycoprotein Provided by Marlow Foods	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Experimental: Lentils Red	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Experimental: Egg Local supplier	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.
Active Comparator: Egg whites Local Supplier	Dietary Supplement: whole food sources Foods selected are naturally high in protein and consumed by the general population as part of a meal.

Outcome Measures

Primary Outcome Measures

Postprandial Muscle protein Synthetic Response following the ingestion of a protein rich whole food source. [2 years]
84 participants will undergo a single bout of lower body exercise followed by the ingestion of one of the six protein rich whole food sources. Using stable isotope tracer methodology and muscle biopsy samples, the postprandial muscle protein synthetic response will be able to be calculated.

Eligibility Criteria

Criteria

Ages Eligible for Study:

18 Years to 40 Years

Sexes Eligible for Study:

All

Accepts Healthy Volunteers:

Yes

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

Contacts and Locations

Locations

No locations specified.

Sponsors and Collaborators

University of Exeter
Marlow Foods Ltd

Investigators

None specified.

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

Responsible Party:

University of Exeter

ClinicalTrials.gov Identifier:

NCT04794153

Other Study ID Numbers:

First Posted:

Mar 11, 2021

Last Update Posted:

Mar 11, 2021

Last Verified:

Mar 1, 2021

Individual Participant Data (IPD) Sharing Statement:

Plan to Share IPD:

Studies a U.S. FDA-regulated Drug Product:

Studies a U.S. FDA-regulated Device Product:

Study Results

No Results Posted as of Mar 11, 2021