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Effects of Supplementation with Beef or Whey Protein Versus Carbohydrate in Master Triathletes.

  • 2017-09-14
  • Journal of the American College of Nutrition 36(8)
    • Fernando Naclerio
    • Marco Seijo
    • Eneko Larumbe-Zabala
    • Nadia Ashrafi
    • Tatiana Christides
    • Bettina Karsten
    • Birthe V Nielsen

Study Design

Type
Randomized Controlled Trial (RCT)
Sample size
n = 8
Population
24 master-age (35-60 years old) male triathletes (n = 8 per treatment)
Methods
Randomly assigned to beef, whey, or carbohydrate; ingested 20 g of supplement mixed with plain water once a day (immediately after training or before breakfast); all measurements pre- and postinterventions
Duration
10-week intervention program
  • Rigorous Journal

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-24 master-age (35-60 years old) 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 postinterventions.

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) groups. 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 (nontraining days) can be effective in preserving thigh muscle mass and in improving iron status in male master-age triathletes.

Research Insights

  • Whey Protein→Decreased Vastus Medialis Thickness

    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

    Effect
    Harmful
    Effect size
    Small
    Dose
    20 g/day
  • Whey Protein→Increased Ferritin Level

    No such changes were observed for the whey (149.1 ± 92.1 vs 138.5 ± 77.7 ng/mL)

    Effect
    Neutral
    Effect size
    Small
    Dose
    20 g/day
  • Whey Protein→Reduced Body Mass

    Only beef significantly reduced body mass; whey did not produce a significant reduction.

    Effect
    Neutral
    Effect size
    Small
    Dose
    20 g/day
  • Whey Protein→Reduced Muscle Thickness

    whey (38.4 ± 3.8 vs 36.9 ± 2.8 mm) ... demonstrated a significantly (p < 0.05) decreased vastus medialis thickness

    Effect
    Harmful
    Effect size
    Small
    Dose
    20 g/day
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