Protein Source and Resistance Training

NCT06739408 | Completed

• 1 other identifier: ECM 3 (g) 22/10/2024
• Study Type: interventional
• Target: 81
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this clinical trial is to investigate the role of whole food protein source compared with supplement forms in enhancing response to resistance exercise training in moderately active participants. The main question it aims to answer: Whether wholefood protein (lean red meat) consumption is equivalent to supplementation in supporting muscle function and composition responses to resistance training? Whether wholefood protein consumption results in additional benefits to micronutrient status above that of supplementations? Researchers will compare both lean red meat and whey protein groups with an isocaloric maltodextrin control to see if protein intake enhanced response to resistance training.

• Participants will be randomized to consume one of three treatments: (1) lean red meat, (2) a whey protein supplement, or (3) an isocaloric maltodextrin control beverage following each resistance training session.
• Participants will complete a 12-week progressive resistance training programme consisting of 3 exercise sessions per week.
• Participants will undergo skeletal muscle performance testing by way of Vertical jump height, isokinetic strength tests and estimated one repetition maximum tests prior to and following the 12-week resistance training programme.
• Participants will undergo body composition assessment by way of bioelectrical impedance analysis, thigh muscle ultrasound and skinfold measurement prior to and following the 12-week resistance training programme.

Conditions

Healthy; No Condition

Keywords

protein; skeletal muscle; resistance training; food; supplement; whey; meat

Outcome Measures

Primary Outcomes (1)

• Isokinetic Dynamometry

  Change in primary leg Isokinetic lower limb strength will be measured using an isokinetic dynamometer (Biodex).

  12-weeks from pre to post resistance training programme

Secondary Outcomes (9)

• Change to Fat Free Mass

  12-weeks from pre to post resistance training programme

• Thigh Muscle Ultrasound

  12-weeks from pre to post resistance training programme

• 4-Site Skinfold Thickness

  12-weeks from pre to post resistance training programme

• Vertical Jump Height

  12-weeks from pre to post resistance training programme

• Dietary Intake

  12-weeks from pre to post resistance training programme

Study Arms (3)

Lean Red Meat

EXPERIMENTAL

Cooked lean beef to provide approx 30g protein and isocalorically matched to be consumed 3x per week immediately following each resistance training session

Dietary Supplement: Lean red meat

Whey Protein

ACTIVE COMPARATOR

Whey protein to contain 30g of protein and isocalorically matched to be consumed 3x weekly immediately following each resistance training session

Dietary Supplement: Whey protein

Maltodextrin

PLACEBO COMPARATOR

Isocalorically matched but providing 0g protein to be consumed 3x per week immediately following each resistance training session

Dietary Supplement: Maltodextrin (Placebo)

Interventions

Lean red meat DIETARY_SUPPLEMENT

30g of protein from lean beef.

Lean Red Meat

Whey protein DIETARY_SUPPLEMENT

Whey protein to provide 30g protein

Whey Protein

Maltodextrin (Placebo) DIETARY_SUPPLEMENT

Maltodextrin, to provide 0g protein but matched isocalorically

Maltodextrin

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• a. Aged between 18 to 35 years old. b. Have completed either no or low level only resistance training in the previous 6 months.
• c. Are not using any protein or performance/recovery enhancing supplements or willing to stop use for duration of the study.
• d. Willing to consume study treatment for duration of the study. e. Willing to perform resistance training. f. Must be able and willing to provide written informed consent to participate.

You may not qualify if:

• Have any notable health concern or disability which may conceivably increase risk to the participant and/or affect outcomes.
• Has performed resistance training in the past 6 months at a moderate or high level.
• Is a smoker.
• Is unwilling or unable to perform full body resistance training.
• Is pregnant or planning to become pregnant during the study period.
• Has a food allergy or intolerance that may place participant at risk to consume any of the study treatments.
• Is post-menopausal or currently undergoing menopause.
• Follows a vegetarian or meat-avoidant diet.

Sponsors & Collaborators

• University College Cork: lead

Study Sites (1)

Human Nutrition Studies Unit, University College Cork

Cork, Co. Cork, T12 CY82, Ireland

Location

MeSH Terms

Interventions

Whey Proteins; maltodextrin

Intervention Hierarchy (Ancestors)

Milk Proteins; Animal Proteins, Dietary; Dietary Proteins; Proteins; Amino Acids, Peptides, and Proteins; Whey; Milk; Dairy Products; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, OUTCOMES ASSESSOR
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: November 25, 2024
• First Posted: December 18, 2024
• Study Start: January 21, 2025
• Primary Completion: September 22, 2025
• Study Completion: October 17, 2025
• Last Updated: April 29, 2026

Record last verified: 2025-11

Locations

IE (1)