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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...

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Autores principales: Negro, Massimo, Vandoni, Matteo, Ottobrini, Sara, Codrons, Erwan, Correale, Luca, Buonocore, Daniela, Marzatico, Fulvio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
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.
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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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