None listed
Conditions
Brief summary
The current project will investigate the best dietary pattern when combined with a regular weight training program for improving muscle strength, lean mass and physical function (i.e. tasks of daily living) in older adults. Participants will have to consume diet specific foods containing varying amounts of protein and carbohydrate within 1 hour after their exercise session as this has been shown as an important window for nutrition to stimulate an increase in muscle growth.
Interventions
All participants will undertake three 60 minute resistance training sessions per week on non-consecutive days for 3 months. Participants will perform the exercises on their own with the supervision of gym staff. The program will progress from 1-3 sets of 8-12 repetitions for 6 upper and lower body exercises starting at 100% 8RM measured at baseline. They will be randomised to one of three dietary patterns for three months: high carbohydrate, high dairy protein or high soy protein. Participants w
All participants will undertake three 60 minute resistance training sessions per week on non-consecutive days for 3 months. Participants will perform the exercises on their own with the supervision of gym staff. The program will progress from 1-3 sets of 8-12 repetitions for 6 upper and lower body exercises starting at 100% 8RM measured at baseline. They will be randomised to one of three dietary patterns for three months: high carbohydrate, high dairy protein or high soy protein. Participants will meet fortnightly with a dietician to discuss the diet plan. The high dairy protein group is the intervention under investigation and participants will be prescribed to consume a healthy low fat diet, with one serve of dairy, designed to provide ~1.0 g/kg/day of dietary protein. In addition they will consume snack foods, with an additional ~27 g/day of dairy-based protein from 3 serves of dairy foods to provide a total protein intake of ~1.3-1.4 g/kg/day. The 3 serves will be consumed after resistance exercise training. On non-training days the serves will be consumed as part of their breakfast.
Sponsors
University of South Australia
Study design
Allocation
Randomised controlled trial
Intervention model
Parallel
Primary purpose
Prevention
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
50 Years to 79 Years
Healthy volunteers
Yes
Inclusion criteria
Aged 50-79 yrs BMI 20-35 kg/m2 Stable medication for at least 3 months
Exclusion criteria
Diagnosed with diabetes (type 1 or type 2 diabetes), proteinuria, a malignancy, or a history of metabolic disease such as liver, kidney, cardiovascular, respiratory or gastrointestinal disease, cardiac abnormalities or are pregnant or lactating Uncontrolled hypertension Currently have or history of a musculoskeletal injury, joint or peripheral vascular disease sufficient to impede their participation in the exercise program (such as hip arthritis, foot, ankle problems or pain) Current smoker or history of smoking during last 6 months Heavy alcohol consumption (> 5 STD drinks/day) or unable to limit intake for study duration (upper limit of 2-7 STD drinks/wk) Participated in regular formal aerobic or resistance exercise program (greater than two 30-min sessions of moderate/vigorous aerobic exercise per week or greater than 1 moderate intensity resistance exercise session per week) during the 6 months prior to study Widely fluctuating exercise patterns Currently on a weight reducing diet Intolerant/allergic to lactose or bovine milk protein Untreated depression Currently using or recent (3 months) use of testosterone therapy
Outcome results
None listed