Effectiveness of Egg Versus Whey Protein Powder During Resistance Training

Last updated: May 24, 2024
Sponsor: University of Saskatchewan
Overall Status: Completed

Phase

N/A

Condition

Muscular Dystrophy

Sarcopenia

Myasthenia Gravis (Chronic Weakness)

Treatment

Maltodextrin placebo

Whey protein powder

Whole egg powder

Clinical Study ID

NCT05206253
Bio 2962
  • Ages 18-35
  • All Genders
  • Accepts Healthy Volunteers

Study Summary

Consumption of whole eggs has recently been shown to stimulate muscle protein synthesis to a greater degree than consumption of egg whites after a resistance training session. It is theorized that the egg yoke contains bio-active nutrients that enhance the protein provided by egg whites. The study will evaluate the effect of whole egg powder compared to whey protein powder and placebo over 12 weeks of resistance training in men and women who are participating in resistance training programs.

Eligibility Criteria

Inclusion

Inclusion Criteria:

  • Resistance training experience for at least one year

Exclusion

Exclusion Criteria:

  • Having taken any nutritional supplements the past 30 days

  • Currently using anabolic steroids

  • Currently taking corticosteroids

  • Allergies to dairy or egg products

  • Identifying any medical conditions as determined by the "Get Active Questionnaire"

Study Design

Total Participants: 115
Treatment Group(s): 3
Primary Treatment: Maltodextrin placebo
Phase:
Study Start date:
May 30, 2022
Estimated Completion Date:
August 31, 2023

Study Description

Consuming whole eggs after resistance training sessions appears to be more effective for simulating muscle protein synthesis that simply consuming egg whites. The egg yolks might enhance the effect of protein derived from egg whites. The study will compare post-exercise supplementation with about 30 grams of protein derived from whole egg powder versus whey protein powder and placebo (maltodextrin) over a 12-week resistance training program. Resistance-trained men and women (n=120) will be randomized to consume either the whole-egg powder, whey protein powder or maltodextrin after resistance training 6 times per week for 12 weeks. The primary outcome measure is change in lean tissue mass. Secondary measures include change in fat mass, change in arm and leg muscle thickness, change in bench press, squat, and knee extension strength, and change in fasting blood glucose.

Connect with a study center

  • University of Regina

    Regina, Saskatchewan S4S 0A2
    Canada

    Site Not Available

  • University of Saskatchewan

    Saskatoon, Saskatchewan S7N5B2
    Canada

    Site Not Available

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