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Effects of Parmigiano Reggiano on Muscle and Inflammatory Response to Eccentric Resistance Training in Older Adults

Effects of Parmigiano Reggiano on Muscle and Inflammatory Response to 12 Weeks of Eccentric Resistance Training in Older Adults

Status
UNKNOWN
Phases
NA
Study type
Interventional
Source
ClinicalTrials.gov
Registry ID
NCT04861857
Enrollment
24
Registered
2021-04-27
Start date
2021-05-01
Completion date
2022-08-31
Last updated
2021-05-05

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Aging, Atrophy, Muscular, Cholesterol Deposition, Inflammation

Brief summary

Aging is associated with the loss of muscle mass and function (sarcopenia) and reduced tissue regenerative capacity. Eccentric exercise (ECC) is a model of RET that can be used with the elderly, due to the ability of the muscle to combine high muscle strength production with low energy cost. ECC contractions are significantly more damaging to the muscles and produce greater muscle strength, for these reasons there is a greater risk of inducing muscle damage before the muscle is able to adapt. Parmigiano Reggiano (PR) has some peculiar bromatological characteristics. The proteins contained in it, and in particular the potentially bioactive peptide sequences, can rapidly provide the amino acids necessary to promote muscle growth and repair during exercise. Furthermore, PR can be an important source of fatty acids, of which a significant amount of short-chain fatty acids (SCFA) which are known to have important clinical effects on body composition and metabolic health and can have a systemic anti-inflammatory effect. Therefore, the central hypothesize is that PR consumed while being engaged in a RET can provide more energy substrates and improve muscle recovery, redcue inflammatory markers and improve lipid metabolism. To date, no studies have studied its function on recovery from exercise nor in the elderly.

Interventions

DIETARY_SUPPLEMENTParmigiano Reggiano

subjects will receive 50 g/die of the dietary supplement

DIETARY_SUPPLEMENTWhey Protein

subjects will receive 20 g/die of the dietary supplement

Sponsors

University of Padova
Lead SponsorOTHER

Study design

Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
TREATMENT
Masking
SINGLE (Outcomes Assessor)

Eligibility

Sex/Gender
ALL
Age
60 Years to No maximum
Healthy volunteers
Yes

Inclusion criteria

* age \>60 years * BMI \>18 and \<30 kg/m2 * stable body weight in the past 3 months * valid medical certifacate for practice of physical activity

Exclusion criteria

* diabetes or pre-diabetes as for ADA guidelines * chronic diseases (cardiovascular, liver, respiratory, cancer, etc) * acute inflammatory status * regular practice of intense physical activity (\>2 sessions/week) * treatment with steroids in the past 3 months * regular use of \>50g/die of Parmigiano Reggiano

Design outcomes

Primary

MeasureTime frameDescription
Leg lean MassChange from baseline to up to 12 weekskg of lean mass measured via DEXA

Secondary

MeasureTime frameDescription
inflammatory marker: IL-6Change from baseline to up to 12 weekslevels of plasma IL-6 (mg/dL)
cholesterolChange from baseline to up to 12 weekslevels of plasma cholesterol (mg/dL)

Countries

Italy

Contacts

Primary ContactTatiana Moro, PhD
tatiana.moro@unipd.it0498275306
Backup ContactAntonip Paoli, MD
antonio.paoli@unipd.it049825318

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026