HealthyPro-TrainNCT06739408
Protein Source and Resistance Training
A study testing Lean red meat and Whey protein in people with Healthy and No Condition, run by University College Cork at 1 site in Ireland.
Trial summary
The goal of this clinical trial is to investigate the role of whole food protein source compared with supplement forms in enhancing response to resistance exercise training in moderately active participants. Read more about this study
- Who is it for?
- Ages 18 to 35 yearsHealthy volunteers can take part
- Conditions the study is for
- Healthy, No Condition
- What is being tested?
- Lean red meat and Whey protein
- Could I receive a placebo?
- Yes, some participants may receive a placebo
- How many people
- 81 participants
- Where
- 1 siteIreland
- Study dates
- 21 Jan 2025to 17 Oct 2025
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 35 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- a. Aged between 18 to 35 years old. b. Have completed either no or low level only resistance training in the previous 6 months.
- Are not using any protein or performance/recovery enhancing supplements or willing to stop use for duration of the study.
- Willing to consume study treatment for duration of the study. e. Willing to perform resistance training. f. Must be able and willing to provide written informed consent to participate.
Who cannot join
- Have any notable health concern or disability which may conceivably increase risk to the participant and/or affect outcomes.
- Has performed resistance training in the past 6 months at a moderate or high level.
- Is a smoker.
- Is unwilling or unable to perform full body resistance training.
- Is pregnant or planning to become pregnant during the study period.
- Has a food allergy or intolerance that may place participant at risk to consume any of the study treatments.
- Is post-menopausal or currently undergoing menopause.
- Follows a vegetarian or meat-avoidant diet.
Trial locations and contacts
1 site in 1 country.
Ireland1 site
Human Nutrition Studies Unit, University College Cork
Cork, Co. Cork, T12 CY82
About this study
Official title: Investigation of Protein Source and Its Impact on Response to Resistance Training
The goal of this clinical trial is to investigate the role of whole food protein source compared with supplement forms in enhancing response to resistance exercise training in moderately active participants. The main question it aims to answer:
Whether wholefood protein (lean red meat) consumption is equivalent to supplementation in supporting muscle function and composition responses to resistance training? Whether wholefood protein consumption results in additional benefits to micronutrient status above that of supplementations? Researchers will compare both lean red meat and whey protein groups with an isocaloric maltodextrin control to see if protein intake enhanced response to resistance training.
- Participants will be randomized to consume one of three treatments: (1) lean red meat, (2) a whey protein supplement, or (3) an isocaloric maltodextrin control beverage following each resistance training session.
- Participants will complete a 12-week progressive resistance training programme consisting of 3 exercise sessions per week.
- Participants will undergo skeletal muscle performance testing by way of Vertical jump height, isokinetic strength tests and estimated one repetition maximum tests prior to and following the 12-week resistance training programme.
- Participants will undergo body composition assessment by way of bioelectrical impedance analysis, thigh muscle ultrasound and skinfold measurement prior to and following the 12-week resistance training programme.
Read the detailed description
Background Protein supplements and particularly whey protein supplements are frequently consumed by athletes and recreationally active adults to achieve greater gains in muscle mass and strength as well as improved physical performance. Lean red meat has the equivalent essential amino acid and branched chain amino acids as whey protein, and additionally contains creatine, beta-alanine and several essential vitamins and minerals which are important for health and performance. Therefore, the preferential addition of lean red meat to the diet as opposed to whey protein supplements may provide the same and possibly greater benefits and would be in line with the recommended 'food first approach' endorsed by Sport Ireland and the World Anti-Doping Agency among others.
Aim The overall aim of this study is to explore whether lean red meat augments adaptation to resistance training in recreationally active young adults undergoing resistance training. Additionally, the investigators aim to investigate changes in nutritional intakes and status of selected micronutrients in response to increased consumption of lean red meat.
Methods
A total of n=72 recreationally active men and women (50% male) will be recruited to this single-blinded intervention study with a parallel design. Participants will be randomized to consume one of three treatments:
- lean red meat,
- a whey protein supplement, or
- an isocaloric maltodextrin control beverage and will complete a 12-week resistance training programme.
Measurements: Body composition and muscle thickness will be measured using bioelectrical impedance analysis and ultrasound respectively. Additionally, skinfold measurements will be used to estimate body fat percentage. Vertical jump height, isokinetic strength and 1 repetition maximums will be completed to assess muscle contractile properties namely explosive and maximal strength. Blood pressure will also be measured at baseline and post intervention. Finally, dietary intake will be recorded at selected timepoints, and blood tests will be used to characterise status of selected micronutrients, blood lipids, and inflammation markers. All measures will be performed before and at the end of a 12-week resistance training intervention during which all participants will engage in resistance exercise 3 days per week and consume their assigned treatment on each of those training days.
Conclusion By investigating the impact of lean red meat on exercise adaptation and nutrition status of a number of selected micronutrients this study can contribute to the understanding of the role of lean red meat in performance nutrition. Additionally, this study can more broadly contribute to our understanding of the "food first" approach as it relates to recreationally active men and women.
- Conditions
- Healthy, No Condition
- Being tested
- Lean red meat, Whey protein, Maltodextrin (Placebo)
- Keywords
- protein, skeletal muscle, resistance training, food, supplement, whey, meat
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Lean red meatDietary supplement
30g of protein from lean beef.
Whey proteinDietary supplement
Whey protein to provide 30g protein
Maltodextrin (Placebo)Dietary supplement
Maltodextrin, to provide 0g protein but matched isocalorically
| Study group | Role | What they receive |
|---|---|---|
| Lean Red Meat | Experimental | Cooked lean beef to provide approx 30g protein and isocalorically matched to be consumed 3x per week immediately following each resistance training session Receives: Dietary Supplement: Lean red meat |
| Whey Protein | Active comparator | Whey protein to contain 30g of protein and isocalorically matched to be consumed 3x weekly immediately following each resistance training session Receives: Dietary Supplement: Whey protein |
| Maltodextrin | Placebo comparator | Isocalorically matched but providing 0g protein to be consumed 3x per week immediately following each resistance training session Receives: Dietary Supplement: Maltodextrin (Placebo) |
What is being measured
The primary outcome is the main question the study is designed to answer.
Isokinetic Dynamometry
Change in primary leg Isokinetic lower limb strength will be measured using an isokinetic dynamometer (Biodex).
Measured: 12-weeks from pre to post resistance training programme
Secondary outcomes (9)
Change to Fat Free Mass
Bioelectric impedance analysis will be carried out to measure change from pre intervention to post intervention on fat free mass.
Measured: 12-weeks from pre to post resistance training programme
Thigh Muscle Ultrasound
Ultrasound imaging will be carried out on the thigh muscles in the dominant leg before and after the intervention to determine changes in muscle thickness.
Measured: 12-weeks from pre to post resistance training programme
4-Site Skinfold Thickness
4-site skinfold measurement will be assessed by an International Society for the Advancement of Kinanthropometry (ISAK) qualified anthropometrist to assess body composition changes.
Measured: 12-weeks from pre to post resistance training programme
Vertical Jump Height
Vertical jump height will be recorded using the Leonardo mechanograph. The Leonardo mechanograph is a portable force plate system that records at a sampling rate of 800Hz and as such is a highly accurate method for recording jump height in a vertical jump.
Measured: 12-weeks from pre to post resistance training programme
Dietary Intake
Dietary intake will be assessed using a 3-day food and drink diary. During both the baseline visit (week 0) and during the final week of the intervention (week 12), participants will be provided with a hard copy of the food and drink diary along with a digital weighing scale.
Measured: 12-weeks from pre to post resistance training programme
Change to LDL cholesterol
A fasted venous blood sample will be taken by a suitably qualified and experienced nurse and assessed for changes in LDL cholesterol from pre intervention to post intervention
Measured: 12-weeks from pre to post resistance training programme
Change to serum ferritin status
A fasted venous blood sample will be taken by a suitably qualified and experienced nurse. Participants will be asked to arrive to the human nutrition studies unit following an overnight fast on the morning of the baseline and endpoint visit. Participants will refrain from vigorous exercise for at least 24 hours prior to the blood draw. Blood sample will then be frozen for subsequent analysis of serum ferritin status
Measured: 12-weeks from pre to post resistance training programme
Change to total score on SAGIS questionnaire
The change in total score obtained from the Structured Assessment of Gastrointestinal Symptoms (SAGIS) Questionnaire which is a validated tool used to assess gastrointestinal symptoms. Total symptom burden score can range from 0 to 88
Measured: 12-weeks from pre to post resistance training programme
Change to vitamin D status
A fasted venous blood sample will be taken by a suitably qualified and experienced nurse. Participants will be asked to arrive to the human nutrition studies unit following an overnight fast on the morning of the baseline and endpoint visit. Participants will refrain from vigorous exercise for at least 24 hours prior to the blood draw. Blood sample will then be frozen for subsequent analysis of vitamin D status
Measured: 12-weeks from pre to post resistance training programme
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted18 Dec 2024
- Study start21 Jan 2025
- Primary completion22 Sep 2025
- Study completion17 Oct 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for HealthyStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Double blind
- Who is masked
- Participant, Outcomes assessor
- Enrolment
- 81 participants (actual)
Sponsor and investigators
- Lead sponsor
- University College Cork
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Elaine McCarthy, University College Cork
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06739408
- Sponsor's protocol ID
- ECM 3 (g) 22/10/2024
- Acronym
- Pro-Train
- Status last verified
- Nov 2025
- First submitted
- 25 Nov 2024
- Last updated
- 29 Apr 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Study at a glance
From the registry record, last updated by the sponsor on 29 Apr 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Investigation of Protein Source and Its Impact on Response to Resistance Training
- ClinicalTrials.gov ID
- NCT06739408
- Acronym / sponsor ID
- Pro-Train / ECM 3 (g) 22/10/2024
- Conditions
- Healthy, No Condition
- Keywords
- protein, skeletal muscle, resistance training, food, supplement, whey, meat
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 81 participants (actual)
- Lead sponsor
- University College CorkUniversity, hospital or other
- Study start
- 21 Jan 2025 (actual)
- Primary completion
- 22 Sep 2025 (actual)
- Study completion
- 17 Oct 2025 (actual)
- First posted
- 18 Dec 2024 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
The goal of this clinical trial is to investigate the role of whole food protein source compared with supplement forms in enhancing response to resistance exercise training in moderately active participants. The main question it aims to answer:
Whether wholefood protein (lean red meat) consumption is equivalent to supplementation in supporting muscle function and composition responses to resistance training? Whether wholefood protein consumption results in additional benefits to micronutrient status above that of supplementations? Researchers will compare both lean red meat and whey protein groups with an isocaloric maltodextrin control to see if protein intake enhanced response to resistance training.
- Participants will be randomized to consume one of three treatments: (1) lean red meat, (2) a whey protein supplement, or (3) an isocaloric maltodextrin control beverage following each resistance training session.
- Participants will complete a 12-week progressive resistance training programme consisting of 3 exercise sessions per week.
- Participants will undergo skeletal muscle performance testing by way of Vertical jump height, isokinetic strength tests and estimated one repetition maximum tests prior to and following the 12-week resistance training programme.
- Participants will undergo body composition assessment by way of bioelectrical impedance analysis, thigh muscle ultrasound and skinfold measurement prior to and following the 12-week resistance training programme.
Detailed description
Background Protein supplements and particularly whey protein supplements are frequently consumed by athletes and recreationally active adults to achieve greater gains in muscle mass and strength as well as improved physical performance. Lean red meat has the equivalent essential amino acid and branched chain amino acids as whey protein, and additionally contains creatine, beta-alanine and several essential vitamins and minerals which are important for health and performance. Therefore, the preferential addition of lean red meat to the diet as opposed to whey protein supplements may provide the same and possibly greater benefits and would be in line with the recommended 'food first approach' endorsed by Sport Ireland and the World Anti-Doping Agency among others.
Aim The overall aim of this study is to explore whether lean red meat augments adaptation to resistance training in recreationally active young adults undergoing resistance training. Additionally, the investigators aim to investigate changes in nutritional intakes and status of selected micronutrients in response to increased consumption of lean red meat.
Methods
A total of n=72 recreationally active men and women (50% male) will be recruited to this single-blinded intervention study with a parallel design. Participants will be randomized to consume one of three treatments:
- lean red meat,
- a whey protein supplement, or
- an isocaloric maltodextrin control beverage and will complete a 12-week resistance training programme.
Measurements: Body composition and muscle thickness will be measured using bioelectrical impedance analysis and ultrasound respectively. Additionally, skinfold measurements will be used to estimate body fat percentage. Vertical jump height, isokinetic strength and 1 repetition maximums will be completed to assess muscle contractile properties namely explosive and maximal strength. Blood pressure will also be measured at baseline and post intervention. Finally, dietary intake will be recorded at selected timepoints, and blood tests will be used to characterise status of selected micronutrients, blood lipids, and inflammation markers. All measures will be performed before and at the end of a 12-week resistance training intervention during which all participants will engage in resistance exercise 3 days per week and consume their assigned treatment on each of those training days.
Conclusion By investigating the impact of lean red meat on exercise adaptation and nutrition status of a number of selected micronutrients this study can contribute to the understanding of the role of lean red meat in performance nutrition. Additionally, this study can more broadly contribute to our understanding of the "food first" approach as it relates to recreationally active men and women.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Double blind (participant, outcomes assessor)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| Lean Red Meat | Experimental | Dietary Supplement: Lean red meatCooked lean beef to provide approx 30g protein and isocalorically matched to be consumed 3x per week immediately following each resistance training session |
| Whey Protein | Active comparator | Dietary Supplement: Whey proteinWhey protein to contain 30g of protein and isocalorically matched to be consumed 3x weekly immediately following each resistance training session |
| Maltodextrin | Placebo comparator | Dietary Supplement: Maltodextrin (Placebo)Isocalorically matched but providing 0g protein to be consumed 3x per week immediately following each resistance training session |
Who may qualify
- Ages
- 18 to 35 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- a. Aged between 18 to 35 years old. b. Have completed either no or low level only resistance training in the previous 6 months.
Key exclusion criteria (8 listed)
- Have any notable health concern or disability which may conceivably increase risk to the participant and/or affect outcomes.
- Has performed resistance training in the past 6 months at a moderate or high level.
- Is a smoker.
- Is unwilling or unable to perform full body resistance training.
- Is pregnant or planning to become pregnant during the study period.
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Lean red meat30g of protein from lean beef. | Dietary supplement | Lean Red Meat |
| Whey proteinWhey protein to provide 30g protein | Dietary supplement | Whey Protein |
| Maltodextrin (Placebo)Maltodextrin, to provide 0g protein but matched isocalorically | Dietary supplement | Maltodextrin |
Primary outcome
Isokinetic Dynamometry
Time frame: 12-weeks from pre to post resistance training programme
Change in primary leg Isokinetic lower limb strength will be measured using an isokinetic dynamometer (Biodex).
9 secondary outcomes
Change to Fat Free Mass
Time frame: 12-weeks from pre to post resistance training programme
Thigh Muscle Ultrasound
Time frame: 12-weeks from pre to post resistance training programme
4-Site Skinfold Thickness
Time frame: 12-weeks from pre to post resistance training programme
Vertical Jump Height
Time frame: 12-weeks from pre to post resistance training programme
Dietary Intake
Time frame: 12-weeks from pre to post resistance training programme
Change to LDL cholesterol
Time frame: 12-weeks from pre to post resistance training programme
Change to serum ferritin status
Time frame: 12-weeks from pre to post resistance training programme
Change to total score on SAGIS questionnaire
Time frame: 12-weeks from pre to post resistance training programme
Change to vitamin D status
Time frame: 12-weeks from pre to post resistance training programme
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 29 Apr 2026.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Lean red meat and Whey protein in people with Healthy and No Condition, run by University College Cork at 1 site in Ireland.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 8 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 29 Apr 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Ireland. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. Some participants in this study may receive a placebo. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Isokinetic Dynamometry (time frame: 12-weeks from pre to post resistance training programme). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 29 Apr 2026; AzTrials last refreshed its copy on 27 Oct 2026.