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Diet Synergy in Muscle Protein Synthesis
Sponsor: University of Illinois at Urbana-Champaign
Summary
In the present semi-crossover randomized design, 15 recreationally active young adults (19-40 y) will receive stable isotope tracer infusions and perform a single bout of resistance exercise. Immediately after exercise, participants will ingest either 1 medium russet potato with skins and 2 ounce-equivalent lean ground beef combination (274 kcals, 19.3 g protein, 5 g fat, 37 g carbohydrates, and 4 g fiber), 2 slices of white bread and beef combination (262 kcals, 19.8 g protein, 6.8 g fat, 28 g carbohydrates, and 1.8 g fiber) or 2 ounce-equivalent beef (93% lean meat/7% fat; 110 kcals, 14.8 g protein, and 5 g fat). Repeated blood and muscle biopsies will be collected to determine whole body leucine kinetics, amino acid concentrations, anabolic signaling and myofibrillar protein synthesis rates during the trials.
Official title: Impact of Food Combinations on the Stimulation of Post-exercise Muscle Protein Synthesis in Healthy Adults
Key Details
Gender
All
Age Range
19 Years - 40 Years
Study Type
INTERVENTIONAL
Enrollment
15
Start Date
2026-03-03
Completion Date
2028-11-01
Last Updated
2026-01-27
Healthy Volunteers
Yes
Conditions
Interventions
Resistance Exercise
Participants will perform leg press and leg extension immediately prior to ingestion of either potato-beef combination, bread-beef combination, or beef alone.
Potato and Beef
Participants will ingest baked russet potato and cooked ground beef immediately after resistance exercise.
Bread and Beef
Participants will ingest white bread and cooked ground beef immediately after resistance exercise.
Beef
Participants will ingest cooked ground beef immediately after resistance exercise.
Locations (1)
Louise Freer Hall
Urbana, Illinois, United States