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Effects of Pork Protein on Recovery Following Simulated Fireground Activity
Sponsor: Sam Houston State University
Summary
The goal of this clinical trial is to learn whether consuming pork-based protein before and after physically demanding simulated firefighting activities can improve recovery, physical performance, and cognitive performance in healthy adult firefighters. The study will also compare pork-based protein meals with plant-based protein meals and a carbohydrate-focused control condition. The main questions this study aims to answer are: Does consuming pork-based protein reduce changes in markers of muscle damage, physiological stress, and muscle soreness following a simulated fire ground test? Does consuming pork-based protein help maintain or improve physical and cognitive performance during recovery compared with plant-based protein and a carbohydrate-focused control condition? Researchers will compare three ready-to-eat meal conditions: pork-based protein, plant-based protein, and a carbohydrate-focused control condition. Each participant will complete all three conditions in a randomized crossover design, with 14 to 21 days between conditions.
Official title: Effects of Pork Protein Ingestion Before and Following Performing a Simulated Fire Ground Test on Markers of Catabolism, Inflammation, and Recovery
Key Details
Gender
All
Age Range
18 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
20
Start Date
2026-06-01
Completion Date
2026-12-31
Last Updated
2026-09-15
Healthy Volunteers
Yes
Conditions
Interventions
Pork-Based Protein Ready-to-Eat Meals
Pork-Based Protein Ready-to-Eat Meals: Participants will consume study-provided ready-to-eat meals (RTEM) in which lean pork serves as the primary protein source. Meals are designed to provide approximately 700 - 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with total daily protein intake targeted at approximately 1.4-2.0 g/kg/day. Pork-based meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments. Meals are designed to match the energy and macronutrient content of the plant-based protein condition.
Plant-Based Protein Ready-to-Eat Meals
Plant-Based Protein Ready-to-Eat Meals: Participants will consume study-provided ready-to-eat meals (RTEM) in which plant-based foods serve as the primary protein source. Plant protein sources may include soy, tempeh, tofu, and other soy-based foods. Meals are designed to provide approximately 700 - 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with total daily protein intake targeted at approximately 1.4-2.0 g/kg/day. Plant-based meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments and will be matched as closely as feasible to the pork-based condition for energy and macronutrient content.
Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals
Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals: Participants will consume study-provided carbohydrate-focused ready-to-eat meals (RTEM) designed to provide a lower total daily protein intake of approximately 0.8 g/kg/day. This condition serves as the lower-protein dietary control for comparison with the pork-based and plant-based higher-protein conditions. Meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments.
Locations (2)
Bob Bolen Public Safety Complex Administration
Fort Worth, Texas, United States
Sam Houston State University
Huntsville, Texas, United States