Per meal dose and frequency of protein consumption is associated with lean mass and muscle performance

Loenneke, Jeremy P.; Loprinzi, Paul D.; Murphy, Colette; Phillips, Stuart M.

doi:10.1016/j.clnu.2016.04.002

Cited by 158 publications

(167 citation statements)

References 25 publications

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“…The present study showed that a more even protein distribution was associated with higher muscle strength. This result was consistent with a positive association between more-frequent (.1 or $2) daily intake of .30 g protein/meal and leg lean mass and strength in older adults (47). However, in our study, intakes of 3 meals of .30 g protein were rarely seen.…”

Section: Protein-intake Distribution and Physical Performancesupporting

confidence: 78%

Even mealtime distribution of protein intake is associated with greater muscle strength, but not with 3-y physical function decline, in free-living older adults: the Quebec longitudinal study on Nutrition as a Determinant of Successful Aging (NuAge study)

Farsijani¹,

Payette²,

Morais

et al. 2017

The American Journal of Clinical Nutrition

101

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Background: Functional status declines with aging, thus impeding autonomy. Recently, a more even mealtime distribution of dietary protein was positively associated with muscle mass, but the relation of this distribution to physical performance remains unknown. Objective: We examined the relation between mealtime proteinintake distribution and physical performance and its 3-y decline in community-dwelling older adults. Design: Three-year follow-up data from 827 men and 914 women (67-84 y) in the longitudinal study on nutrition and aging [Quebec longitudinal study on Nutrition as a Determinant of Successful Aging (NuAge study); Quebec, Canada] were analyzed. Physical performance, which was measured yearly, was grouped into the following 2 functional composite scores: muscle strength (handgrip, arm, and leg) and mobility (timed-up-and-go, chair stand, and walking speed). Dietary data were collected in 2 sets of three 24-h food recalls at baseline and year 2. The individual mealtime protein distribution was calculated as the CV (i.e., SD divided by the mean) of grams of protein per meal. A mixed model analysis was used to examine trajectories of muscle strength and mobility across time by sex as conditioned by the protein distribution and adjusted for potential covariates. Results: Physical performance deteriorated over 3 y with muscle strength declining more than the mobility score in men (21.51 6 1.68 compared with 20.66 6 2.81) and women (21.35 6 1.77 compared with 20.78 6 2.63) (means 6 SD, P , 0.001). More-evenly distributed protein intake, independent of the total quantity, was associated with a higher muscle-strength score in both sexes throughout followup. It was also associated with a greater mobility score, but only in men and only before adjustment for covariates. Strength and mobility rates of decline were not affected by protein-intake distribution in either sex. Conclusions: In addition to the previously observed association with lean mass, an even distribution of daily protein intake across meals is independently associated with greater muscle strength, but not with the mobility score, in older adults. A longer-term investigation of the role of protein intake and its distribution on physical performance is warranted, as are intervention studies, to support future recommendations.Am J Clin Nutr 2017;106:113-24.

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Section: Protein-intake Distribution and Physical Performancesupporting

confidence: 78%

Even mealtime distribution of protein intake is associated with greater muscle strength, but not with 3-y physical function decline, in free-living older adults: the Quebec longitudinal study on Nutrition as a Determinant of Successful Aging (NuAge study)

Farsijani¹,

Payette²,

Morais

et al. 2017

The American Journal of Clinical Nutrition

101

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“…Moreover, Chromiak et al [41] reported no significant difference in muscle strength and endurance between amino acid, creatine, whey protein, and carbohydrate supplement intake groups and a carbohydrate intake alone group after 10-week resistance exercise. However, other studies have shown that protein supplementation enhances power performance and knee extensor strength [42,43], and that a higher mixed MPS rate may be related to the increased peak power [44]. Our results also corroborate those of previous studies suggesting that the peak torque increased only in the HPRO group, with inconsistent increases in the muscle mass and blood EAA levels, although the average power increased significantly in both groups.…”

Section: Discussionsupporting

confidence: 82%

Protein Supplementation of a High-Carbohydrate Diet during Resistance Training Enhances Muscle Mass and Function by Increasing Essential Amino Acids

Shin¹,

Lee²,

Hong³

2017

Int J Phys Med Rehabil

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Objective: Previous studies have presented the effects of carbohydrate and protein intake using a single food or supplement. However, little knowledge is available regarding the long-term effects of protein diet supplementation on muscle mass and function. This study was conducted to investigate the effects of a 12-week high-intensity resistance exercise program combined with a high-carbohydrate (HCHO), high-protein (HPRO) diet on body composition, muscle function, anabolic/catabolic hormones, and blood amino acid levels.Methods: This study included 27 male college students, who were divided into an HPRO group (n=12) and an HCHO group (n=15). Three to five sets of resistance exercises were performed four times a week at 75% of 1-repetition maximum for 12 weeks. Results:The weight and body fat percentage decreased in both groups after the 12-week resistance exercise, and muscle mass increased in the HPRO group. The peak torque increased in the HPRO group, and the average power increased in both the HCHO and HPRO groups, although there was no significant difference between the changes in both groups. However, the testosterone level and the ratio of testosterone to cortisol increased in the HCHO group, and the changes were significantly different between the groups. The blood essential amino acid (EAA) and non-essential amino acid levels showed a time × group effect. Conclusion: Protein supplementation of a high-carbohydrate diet during resistance training may enhance body composition and muscle mass and function by increasing the blood EAA levels. Therefore, considering that Asians tend to consume high-carbohydrate diets, a diet with slightly less carbohydrate and increased protein may be more effective for increased muscle strength and mass during training.

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“…Proteins are important in nutrition since they participate in growth and development and their amino acid are used to produce enzymes, hormones, neuropeptides, immunoglobulins, receptors, and transporters. Protein in the organism is important since contribute to muscle function (Loenneke et al, 2016; Sahni et al, 2015) and in general health status (Gregorio et al, 2014). …”

Section: Introductionmentioning

confidence: 99%

Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans

Gonzáles

Tello

Zevallos-Concha

et al. 2017

Toxicology Mechanisms and Methods

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Sacha inchi is a nut produced in the Peruvian Amazonian and its oil is recognized by the lowering lipids effect in humans. The remaining material transformed to flour has a higher amount of protein, but, the nitrogen balance once ingested orally has not been studied. The present study was designed to evaluate the nitrogen balance after single consumption of 30 g of sacha inchi flour and compared with that obtained after consumption of 30 g soybean flour in adult men and women. This was a double-blind cohort study in 15 men and 15 women between 18-55 years old. Fifteen subjects received soy meal and fifteen subjects received sacha inchi meal. Group receiving sacha inchi flour has comparable initial parameters as those receiving soybean flour (p>0.05). Blood samples at different times were obtained. Urine for 24 hours was collected to calculate nitrogen balance, p<0.05 was considered significant. Plasma insulin levels increased post-prandial with a peak at 30 minutes. Thereafter, a reduction occurred. The magnitude of changes in insulin levels were similar in sacha inchi and soybean groups (p<0.05). Lipid profile and inflammatory marker, C-reactive protein (CRP) and interleukin 6 (IL6) was not different at 0 or 24 h after sacha inchi or soy flour administration. The nitrogen balance was negative in the study but similar between both groups (p> 0.05). In conclusion, protein consumption of sacha inchi flour has the same nitrogen balance as soybean flour, shows acceptability for a single consumption and does not present serious adverse effects.

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Per meal dose and frequency of protein consumption is associated with lean mass and muscle performance

Cited by 158 publications

References 25 publications

Even mealtime distribution of protein intake is associated with greater muscle strength, but not with 3-y physical function decline, in free-living older adults: the Quebec longitudinal study on Nutrition as a Determinant of Successful Aging (NuAge study)

Even mealtime distribution of protein intake is associated with greater muscle strength, but not with 3-y physical function decline, in free-living older adults: the Quebec longitudinal study on Nutrition as a Determinant of Successful Aging (NuAge study)

Protein Supplementation of a High-Carbohydrate Diet during Resistance Training Enhances Muscle Mass and Function by Increasing Essential Amino Acids

Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans

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