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Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength
Beef is a nutrient-rich, high-quality protein containing all the essential amino acids in proportions similar to those found in human skeletal muscle. In order to investigate the efficacy of a beef supplementation strategy on strength and body composition, we recruited 26 young healthy adults to par...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145293/ https://www.ncbi.nlm.nih.gov/pubmed/25093275 http://dx.doi.org/10.3390/nu6083040 |
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author | Negro, Massimo Vandoni, Matteo Ottobrini, Sara Codrons, Erwan Correale, Luca Buonocore, Daniela Marzatico, Fulvio |
author_facet | Negro, Massimo Vandoni, Matteo Ottobrini, Sara Codrons, Erwan Correale, Luca Buonocore, Daniela Marzatico, Fulvio |
author_sort | Negro, Massimo |
collection | PubMed |
description | Beef is a nutrient-rich, high-quality protein containing all the essential amino acids in proportions similar to those found in human skeletal muscle. In order to investigate the efficacy of a beef supplementation strategy on strength and body composition, we recruited 26 young healthy adults to participate in a resistance-training program of eight weeks, based on the use of isotonic machines and free weights at 75% of one repetition maximum. Subjects were randomly divided into two groups, food group and control group, of 12 and 14 subjects respectively. Food group were supplemented after resistance training with a 135 g serving of lean beef (tinned meat), providing 20 g of protein and 1.7 g of fat. No supplementation was provided to control group. Fat mass, fat free mass, lean mass, assessed by bioelectrical impedance analyzer, and muscle strength, assessed by one repetition maximum test, were evaluated in all subjects both at the beginning (week 0) and at the end (week 8) of the study. Pre- and post-training differences were evaluated with paired t-tests while group differences for each outcome parameter was evaluated with independent t-tests. At the end of the study the food group showed a significantly decrease in fat mass (week 0: 15.0 ± 6.7 kg; week 8: 13.1 ± 7.6 kg; Δ: −1.9 ± 2.9 kg; p < 0.05) and a significantly increase in fat free mass (week 0: 52.8 kg ± 9.4; week 8: 55.1 kg ± 10.9; Δ: 2.3 ± 2.5 kg; p < 0.01). No significant differences in lean mass were found in either food group or control group. No significant differences in one repetition maximum tests were found between food group and control group. Tinned meat can be considered a nutrition strategy in addition to other proteins or amino acid supplements, but as with any other supplementation strategy, a proper nutrition plan must be coupled. |
format | Online Article Text |
id | pubmed-4145293 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-41452932014-08-27 Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength Negro, Massimo Vandoni, Matteo Ottobrini, Sara Codrons, Erwan Correale, Luca Buonocore, Daniela Marzatico, Fulvio Nutrients Article Beef is a nutrient-rich, high-quality protein containing all the essential amino acids in proportions similar to those found in human skeletal muscle. In order to investigate the efficacy of a beef supplementation strategy on strength and body composition, we recruited 26 young healthy adults to participate in a resistance-training program of eight weeks, based on the use of isotonic machines and free weights at 75% of one repetition maximum. Subjects were randomly divided into two groups, food group and control group, of 12 and 14 subjects respectively. Food group were supplemented after resistance training with a 135 g serving of lean beef (tinned meat), providing 20 g of protein and 1.7 g of fat. No supplementation was provided to control group. Fat mass, fat free mass, lean mass, assessed by bioelectrical impedance analyzer, and muscle strength, assessed by one repetition maximum test, were evaluated in all subjects both at the beginning (week 0) and at the end (week 8) of the study. Pre- and post-training differences were evaluated with paired t-tests while group differences for each outcome parameter was evaluated with independent t-tests. At the end of the study the food group showed a significantly decrease in fat mass (week 0: 15.0 ± 6.7 kg; week 8: 13.1 ± 7.6 kg; Δ: −1.9 ± 2.9 kg; p < 0.05) and a significantly increase in fat free mass (week 0: 52.8 kg ± 9.4; week 8: 55.1 kg ± 10.9; Δ: 2.3 ± 2.5 kg; p < 0.01). No significant differences in lean mass were found in either food group or control group. No significant differences in one repetition maximum tests were found between food group and control group. Tinned meat can be considered a nutrition strategy in addition to other proteins or amino acid supplements, but as with any other supplementation strategy, a proper nutrition plan must be coupled. MDPI 2014-08-04 /pmc/articles/PMC4145293/ /pubmed/25093275 http://dx.doi.org/10.3390/nu6083040 Text en © 2014 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Negro, Massimo Vandoni, Matteo Ottobrini, Sara Codrons, Erwan Correale, Luca Buonocore, Daniela Marzatico, Fulvio Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title | Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title_full | Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title_fullStr | Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title_full_unstemmed | Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title_short | Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength |
title_sort | protein supplementation with low fat meat after resistance training: effects on body composition and strength |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145293/ https://www.ncbi.nlm.nih.gov/pubmed/25093275 http://dx.doi.org/10.3390/nu6083040 |
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