Richardson Centre for Functional Foods and Nutraceuticals
Winnipeg, Manitoba, R3T 2N2, Canada
NCT Number: NCT01580189
The purpose of the study is to examine the effects of consuming protein supplement (whey) compared to whole milk immediately after bouts of resistance training on muscular strength and body composition.
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Notify Me18 year–35 year
All sexes
Interventional
Not applicable
Winnipeg, Manitoba, R3T 2N2, Canada
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
18g protein, immediately after training, 9 weeks
Other names: protein supplement
500ml chocolate milk, immediately after training, 9 weeks
Other names: Milk
55-65g maltodextrin solution, immediately after training, 9 weeks
Other names: Maltodextrin
Time frame: 9 weeks
DEXA for assessment of fat and lean tissue
Time frame: 9 weeks
1RM tests to assess changes in strength on various sport resistant exercise equipment
Time frame: 9 weeks
Assessment of plasma amino acid profile at baseline, mid and end of the study.
University of Manitoba
Other
Effects of Whole Milk Versus Whey Protein Supplementation With Resistance Exercise on Body Composition, Muscle Hypertrophy and Strength Changes in Healthy Individuals
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View the official ClinicalTrials.gov record (opens in a new tab)This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.
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