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

摘要

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 groupsbeef, whey, or carbohydrate24 master-age (35-60 years old) male triathletes (n = 8 per treatment) ingested 20g 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 +/- 6.1vs 35.5 +/- 7.4mm). Both whey (38.4 +/- 3.8vs 36.9 +/- 2.8mm) and carbohydrate (36.0 +/- 4.8vs 34.1 +/- 4.4mm) 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 +/- 78.3vs 150.5 +/- 82.8ng/mL). No such changes were observed for the whey (149.1 +/- 92.1vs 138.5 +/- 77.7ng/mL) and carbohydrate (149.0 +/- 41.3vs 150.0 +/- 48.1ng/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.