CompletedNot Applicable

Meat and Whey Protein Supplementation in Athletes

30 participantsStarted 2015-02

Plain-language summary

The aim of this project is to investigate the potential benefits of combining a new protein meat hydrolysates extract with a regular resistance training programme on (a) body composition (b) performance (c) muscle structure (d) general markers health and immunity in athletes. As a second objective the investigators will analyse potential differences obtained from the ingestion of the new hydrolysates meat protein extract compared to the ingestion of others commercially available protein sources such as whey or casein.

Who can participate

Age range18 Years – 45 Years

SexALL

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Inclusion Criteria: * regularly trained athletes, * aged 18 to 45 years old, * minimum 3 months of experience in resistance training exercise, * volunteers, Exclusion Criteria: * any musculoskeletal injuries, metabolic conditions, or diseases; * use of medications, smoking, and nutritional supplements known to affect physical performance, muscle damage or recovery process (e.g., creatine, whey protein, and amino acids) within 6 weeks prior to the start of the study.

What they're measuring

Body composition

Timeframe: 8 weeks

Trial details

NCT IDNCT02425020

SponsorUniversity of Greenwich

Sponsor typeOTHER

Study typeINTERVENTIONAL

Primary completion2015-03

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