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Carbohydrates alone or mixing with beef or whey protein promote similar training outcomes in resistance training males: A double blind, randomized controlled clinical trial

Carbohydrates alone or mixing with beef or whey protein promote similar training outcomes in resistance training males: A double blind, randomized controlled clinical trial

Naclerio, Fernando ORCID: 0000-0001-7405-4894, Seijo-Bujia, Marco, Larumbe-Zabala, Eneko and Earnest, Conrad P. (2017) Carbohydrates alone or mixing with beef or whey protein promote similar training outcomes in resistance training males: A double blind, randomized controlled clinical trial. International Journal of Sport Nutrition and Exercise Metabolism, 27 (5). pp. 408-420. ISSN 1526-484X (doi:10.1123/ijsnem.2017-0003)

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Abstract

Beef powder is a new high-quality protein source scarcely researched relative to exercise performance. The present study examined the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on strength performance (1RM), body composition (via plethysmography), limb circumferences and muscular thickness (via ultrasonography), following an 8-week resistance-training program. After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four recreationally physically active males (n = 8 per treatment) ingested 20 g of supplement, mixed with orange juice, once a day (immediately after workout or before breakfast). Post intervention changes were examined as percent change and 95% CIs. Beef (2.0%, CI, 0.2–2.38%) and Whey (1.4%, CI, 0.2–2.6%) but not Carbohydrate (0.0%, CI, -1.2–1.2%) increased fat-free mass. All groups increased vastus medialis thickness: Beef (11.1%, CI, 6.3–15.9%), Whey (12.1%, CI, 4.0, -20.2%), Carbohydrate (6.3%, CI, 1.9–10.6%). Beef (11.2%, CI, 5.9–16.5%) and Carbohydrate (4.5%, CI, 1.6–7.4%), but not Whey (1.1%, CI, -1.7–4.0%), increased biceps brachialis thickness, while only Beef increased arm (4.8%, CI, 2.3–7.3%) and thigh (11.2%, 95%CI 0.4–5.9%) circumferences. Although the three groups significantly improved 1RM Squat (Beef 21.6%, CI 5.5–37.7%; Whey 14.6%, CI, 5.9–23.3%; Carbohydrate 19.6%, CI, 2.2–37.1%), for the 1RM bench press the improvements were significant for Beef (15.8% CI 7.0–24.7%) and Whey (5.8%, CI, 1.7–9.8%) but not for carbohydrate (11.4%, CI, -0.9-23.6%). Protein-carbohydrate supplementation supports fat-free mass accretion and lower body hypertrophy. Hydrolyzed beef promotes upper body hypertrophy along with similar performance outcomes as observed when supplementing with whey isolate or maltodextrin.

Item Type: Article
Uncontrolled Keywords: Supplementation, Nutrition, Fat-Free Mass, Maximal Strength, Hypertrophy, Multi-ingredient
Subjects: Q Science > QP Physiology
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Centre for Science and Medicine in Sport and Exercise
Faculty of Engineering & Science > Department of Life & Sports Sciences
Last Modified: 30 Mar 2018 19:40
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: GREAT c
URI: http://gala.gre.ac.uk/id/eprint/17332

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