Protein Blends (Soy, Whey and Casein) for Muscle Synthesis
Completed · Not applicable
Conditions studied: Muscle Synthesis
In brief
Soy protein is a high quality, plant-based protein that is comparable to milk, meat and eggs. Soy protein has a digestion rate (intermediate) compared to whey (fast) and casein (slow). This intermediate rate may allow soy protein to have an extended window of muscle protein synthesis that has not been monitored in previous studies. While most of the sports nutrition "recovery" products are dairy-based protein blends (high in branched-chain amino acids), soy protein offers additional benefits that can make an important contribution to these types of sports nutrition products. Soy protein contains approximately 300% more arginine and 30% more glutamine compared to whey protein and these two amino acids may bring additional benefits (immunity and hydration, respectively) to athletes. A "blend" of high-quality proteins (soy and dairy) may be the optimal sports nutrition product for athletes to consume following training.
Key facts
- Study ID
- NCT01358305
- Run by
- DuPont Nutrition and Health
- People needed
- 19
- Starts
- 2011-01-01
- Expected to finish
- 2013-03-01
- Last updated by the study team
- 2019-10-07
Who can join
Age: 18 and older, up to 35. Sex: any. Healthy volunteers: accepted.
Where it is running
- UTMB General Clinical Research Center, located in the John Sealy Hospital — Galveston, Texas, United States
Full record on ClinicalTrials.gov
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