Comparison of the Increment of Neuromuscular Parameters in Vegetarians and Non-vegetarians

NCT03785002 | Completed

• 1 other identifier: 69787617.0.0000.5327
• Study Type: interventional
• Target: 64
• Locations: 1 country
• Sites: 1

Brief Summary

A strength training session promotes increased muscle sensitivity to protein synthesis, which lasts for 24 hours after its closure. Recent studies have shown that the subsequent intake to the training session of approximately 20g or 0.24g / kg of high-quality protein in the same meal induces a plateau in this synthesis. Thus, this study aims to compare the muscular strength between vegetarian and omnivorous athletes with adequate protein intake to reach this plateau. It will recruit 64 university sportsmen who have maintained vegetarian or omnivorous diet for at least 6 months, totalizing 32 individuals per group. After signing the Term of Consent, participants will be submitted to anthropometric and body composition assessment (via DEXA), neuromuscular tests \[(ie, muscle strength - 1RM, peak torque of knee extensors (JE), muscle thickness of JE and cohort analysis (ANCOVA) will be used in order to compare the results of the study, and to compare the results of the covariance analysis (ANCOVA). the levels of the neuromuscular parameters between the groups, considering the initial values of the force and the initial muscular thickness as covariables, the other parameters will be presented in the form of mean and standard deviation or median, the differences will be considered significant for values of p \<0, 05. Expected to find no differences in strength and muscle thickness between vegetarians and omnivores after adequate protein intake.

Conditions

Strength Training; Dietary Proteins; Muscle Strength; Hypertrophy

Outcome Measures

Primary Outcomes (1)

• Muscle Thickness (mm)

  To compare muscle thickness (mm) of the femoral quadriceps by Ultrasound, among vegetarian and omnivorous participants.

  At the14th week of study participation.

Secondary Outcomes (5)

• Maximal strength (kg)

  At the 14th week of study participation.

• Isometric peak torque (PTiso) (N.m)

  At the 14th week of study participation.

• Body fat free mass (g)

  At the 14th week of study participation

• Body fat mass (g)

  At the14th week of study participation.

• Protein intake (g)

  At the 14th week of study participation.

Study Arms (2)

vegetarian

EXPERIMENTAL

Individuals who do not consume meat (vegetarian dietary pattern) will undergo strength training sessions and guidance on protein intake (at least 20g for breakfast, lunch, and dinner)

Other: Strength training; Other: Protein intake

non vegetarian

ACTIVE COMPARATOR

Individuals who do consume meat (non vegetarian dietary pattern) will undergo strength training sessions and guidance on protein intake (at least 20g for breakfast, lunch, and dinner)

Other: Strength training; Other: Protein intake

Interventions

Strength training OTHER

24 strength training sessions, with approximately 1 hour duration, that will occur 2x/week

non vegetarian; vegetarian

Protein intake OTHER

Guidance on the adequacy of protein intake (at least 20g of protein in breakfast, lunch and dinner)

non vegetarian; vegetarian

Eligibility Criteria

• Age: 19 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Be over the age of 19 and under 60;
• Have BMI \<30 kg / m²;
• Be vegetarian or omnivorous for at least 6 months;
• Have not exercised regularly for at least 6 months.
• Be available to practice bodybuilding at School of Physical Education, Physiotherapy and Dance, 2x / week, for 3 months, free (times to combine).

You may not qualify if:

• Be vegan, vegetarian lacto or vegetarian egg
• Be a carrier of chronic diseases;
• Present physical limitations or musculoskeletal problems, which contraindicate the performance of strength exercises;
• Failure to adhere to the proposed dietary modifications, relating to the adequacy of the portion of protein per meal, due to financial unfeasibility (low income condition);
• Use of protein or amino acid, caffeine or other thermogenic food supplements.

Sponsors & Collaborators

• Hospital de Clinicas de Porto Alegre: lead

Study Sites (1)

Gabriela Luccciana Martini

Porto Alegre, Rio Grande do Sul, Brazil

Location

Related Publications (1)

• Martini GL, Pinto RS, Brusco CM, Franceschetto BF, Oliveira ML, Neske R, Cadore FL, Teodoro JL, Wilhelm EN, de Souza CG. Similar body composition, muscle size, and strength adaptations to resistance training in lacto-ovo-vegetarians and non-vegetarians. Appl Physiol Nutr Metab. 2023 Jun 1;48(6):469-478. doi: 10.1139/apnm-2022-0258. Epub 2023 Mar 1.

  PMID: 36857740 DERIVED

MeSH Terms

Conditions

Hypertrophy

Interventions

Resistance Training

Condition Hierarchy (Ancestors)

Pathological Conditions, Anatomical; Pathological Conditions, Signs and Symptoms

Intervention Hierarchy (Ancestors)

Exercise Therapy; Rehabilitation; Aftercare; Continuity of Patient Care; Patient Care; Therapeutics; Physical Therapy Modalities; Physical Conditioning, Human; Exercise; Motor Activity; Movement; Musculoskeletal Physiological Phenomena; Musculoskeletal and Neural Physiological Phenomena

Study Officials

• Carolina G de Souza, PHD

  Hospital de Clínicas de Porto Alegre

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: SINGLE
• Who Masked: OUTCOMES ASSESSOR
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: October 27, 2018
• First Posted: December 24, 2018
• Study Start: February 20, 2018
• Primary Completion: June 30, 2019
• Study Completion: June 30, 2019
• Last Updated: May 22, 2020

Record last verified: 2020-05

Data Sharing

• IPD Sharing: Will not share

Locations

BR (1)