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Protein Quantity and Quality in Older Subjects
Sponsor: McMaster University
Summary
After the age of \~50, humans start to lose muscle mass at a rate of about 1-3% per year. However, the loss of muscle mass beyond a certain point can make it increasingly difficult to perform activities of daily living such as rising from a chair, going up and downstairs, carrying groceries, etc. A reason why muscle mass is lost with age is that skeletal muscles become less sensitive to the growth-promoting effects of physical activity and protein ingestion. This loss of sensitivity can be overcome by consuming larger amounts of protein; however, many older adults have difficulties simply consuming greater amounts of protein from whole-food sources. Therefore, the research in this study aims to investigate how different amounts and types of protein, of either a 100%-plant-based or Lacto-vegetarian (plant-based plus dairy) protein sources, affect muscle growth. This information will be important when providing information to older adults about the amount and type of protein that should be consumed by older adults to help prevent the loss of muscle mass that typically occurs with advancing age.
Official title: The Mechanistic Underpinning of Protein Quality and Quantity in Aging Skeletal Muscle: A High Sensitivity Dynamic Proteome Profiling Approach
Key Details
Gender
All
Age Range
65 Years - 80 Years
Study Type
INTERVENTIONAL
Enrollment
40
Start Date
2021-07-01
Completion Date
2025-04-30
Last Updated
2024-10-02
Healthy Volunteers
Yes
Conditions
Interventions
Protein quantity and quality
Participants will ingest Lacto-vegetarian and vegan diets providing different daily protein quantities. The parallel design will test for protein quantity and the cross-over design will compare the effects of the quality of the protein sources in the diet.
Locations (1)
Exercise Metabolism Research Laboratory, McMaster Univeristy
Hamilton, Ontario, Canada