Naclerio, Fernando ORCID: https://orcid.org/0000-0001-7405-4894, Seijo, Marco ORCID: https://orcid.org/0000-0003-1637-6670, Eneko, Larumbe Zabala, Ashrafi, Nadia, Christides, Tatiana, Karsten, Bettina and Nielsen, Birthe ORCID: https://orcid.org/0000-0002-0849-4987 (2017) Effects of supplementation with beef or whey protein versus carbohydrate in master triathletes. Journal of the American College of Nutrition, 36 (8). pp. 593-601. ISSN 0731-5724 (Print), 1541-1087 (Online) (doi:10.1080/07315724.2017.1335248)

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Abstract

Objective:
The present study compares the effect of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on performance, body composition (via plethysmography), muscular thickness, and blood indices of health, including ferritin concentrations, following a 10-week intervention program.

Methods:
After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four master-age male triathletes (n=8 per treatment) ingested 20 g of supplement, mixed with plain water once a day (immediately after training or before breakfast). All measurements were performed pre and post interventions.

Results:
Only Beef significantly reduced body mass (p=0.021) along with a trend to preserve or increase thigh muscle mass (34.1±6.1 vs 35.5± 7.4 mm). Both Whey (38.4±3.8 vs 36.9±2.8 mm) and Carbohydrate (36.0±4.8 vs 34.1±4.4 mm) interventions demonstrated a significantly (p<0.05) decreased vastus medialis thickness. Additionally, the Beef condition produced a significant (p<0.05) increase in ferritin concentrations (117±78.3 vs 150.5±82.8 ng/mL). No such changes were observed for the Whey (149.1±92.1 vs 138.5±77.7 ng/mL) and Carbohydrate (149.0±41.3 vs 150.0±48.1 ng/mL) groups. Furthermore, ferritin changes in the Beef group were higher than the modification observed in Whey (p<0.001) and Carbohydrate (p=0.025). No differences were found between Whey and Carbohydrate conditions (p=0.223). No further changes were observed.

Conclusion:
Ingesting a hydrolyzed beef protein beverage after workout or before breakfast (non training days) can be effective in preserving thigh muscle mass and in improving iron status in male master-age triathletes.

Item Type:	Article
Uncontrolled Keywords:	Endurance athletes, Diet, Iron, Ferritin, Meat, Maltodextrin, Muscle thickness
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure Q Science > QP Physiology
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Education, Health & Human Sciences > School of Human Sciences (HUM) Faculty of Education, Health & Human Sciences > Institute for Lifecourse Development > Centre for Exercise Activity and Rehabilitation
Last Modified:	22 Nov 2021 11:49
URI:	http://gala.gre.ac.uk/id/eprint/17510

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