Effects of Increased, Egg-Based Protein Intake on Muscle Composition,

Purdue University22 enrolled

Overview

This study is designed to assess the effect of a diet-controlled nutrition program utilizing an egg-based higher protein diet on muscle composition and size, and indices of metabolic health and markers of systemic inflammation in older men and women who are slightly overweight.

Study Type

OBSERVATIONAL

Enrollment

Conditions

Muscle Composition Sarcopenia Hypertrophy Inflammation

Interventions

Dietary Protein IntakeDIETARY_SUPPLEMENT

Dietary Protein Intake This is a 12-week randomized,prospective study incorporating a dietary intervention in which subjects will consume either higher protein(HP:1.4g protein•kg-1•d-1) or normal protein diet (NP:.8g protein•kg-1•d-1)

Eligibility

Sex: ALLMin age: 55 YearsMax age: 80 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Men and Women between the ages of 55-80 * Body Mass Index between 27-35 * Non Diabetic * Normal liver, kidney and heart functions within 10% of clinical normalcy * Not currently following a weight loss or other special /non balanced diets * weight stable Exclusion Criteria: * fasting glucose \> 110 mg/dl * blood pressure \> 160/110 mm Hg * plasma total cholesterol \> 260 mg/dl * LDL-cholesterol \>160mg/dl * triacylglycerol\>400 mg/dl * \>than 1 hour/week of habitual aerobic and /or resistance exercise * Currently taking prescribed blood thinners

Locations (1)

Purdue University

West Lafayette, Indiana, United States

Outcomes

Primary Outcomes

Effects of Increased, Egg-Based Protein Intake on Muscle Composition, Metabolic Health and Systemic Inflammation in Obese, Older Adults

Anticipated subject recruitment completion

Time frame: December 31, 2013

Data from ClinicalTrials.gov

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