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Effectiveness of Egg Versus Whey Protein Powder During Resistance Training

NCT05206253 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 115

Last updated 2024-05-29

No results posted yet for this 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.

Conditions

  • Muscle Atrophy

Interventions

DIETARY_SUPPLEMENT

Whole egg powder

Nutritional supplementation during a 12 week resistance training program

DIETARY_SUPPLEMENT

Whey protein powder

Nutritional supplementation during a 12 week resistance training program

DIETARY_SUPPLEMENT

Maltodextrin placebo

Nutritional supplementation during a 12 week resistance training program

Sponsors & Collaborators

  • Egg Farmers of Canada

    collaborator UNKNOWN

  • University of Saskatchewan

    lead OTHER

Principal Investigators

  • Philip Chilibeck, Ph.D. · University of Saskatchewan

  • Darren Candow, Ph.D. · University of Regina

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
QUADRUPLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2022-05-30
Primary Completion
2023-08-31
Completion
2023-08-31

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT05206253 on ClinicalTrials.gov