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| Name | Class |
|---|---|
| Instituto de Nutrición y Tecnología de los Alimentos | OTHER |
| Geroscience Center for Brain Health and Metabolism (Gero) | OTHER_GOV |
| Motion Health and Performance Center | UNKNOWN |
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Protein supplementation is one of the main recommendations for regular endurance physical exercise (RT). In older people, the need for protein increases particularly in the face of physiological and pathophysiological changes associated with the loss of muscle tissue and function, so protein intake becomes more relevant in this population. Fermented dairy products such as yogurt, and especially those with an extra protein content, have increased their popularity and consumption in the national market. Their nutritional composition is of particular interest, given their amino acid profile and in particular their high Leucine content, which could be compared with the classic protein supplements recommended for muscle gain and recovery. Objective: To analyze the effect on body composition, lipid profile, physical condition and muscle functionality induced by the intake of high protein yogurts versus Whey protein together with a muscular resistance program in elderly people. Hypothesis: The intake of high protein yogurts will lead to equal or greater gains in muscle mass, physical condition and functionality than those obtained with the intake of Whey protein together with resistance training in elderly people.Methodology: 16 healthy, lactose intolerant free, older (60-75 years old) subjects will be recruited to perform 8 weeks of muscular resistance training (RT) 3 times per week, who will be randomly supplemented with high protein yogurt (PY) or Whey protein (WP). At baseline and at the end of the intervention, body composition will be assessed by DEXA, muscle strength, maximal oxygen consumption and lipid profile. Expected Results: The YPRT group is expected to achieve similar or greater increases in muscle strength, fat-free mass, lipid profile and decrease in fat mass than the WP group.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Whey Protein+Resistance Training | Experimental | Participants will undergo 8 weeks of resistance training and receive a whey protein shake after each exercise session. |
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| Protein Yogurt+Resistance Training | Experimental | Participants will undergo 8 weeks of resistance training and receive a yogurt shake after each exercise session. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Whey Protein+Resistance Training | Other | WP group received 25g protein on one scoop of Whey Protein Isolate (Iso100 Dymatize) with 8 weeks of resistance training 3 days a week. |
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| Measure | Description | Time Frame |
|---|---|---|
| Body Composition | Changes in weight, total fat mass, total skeletal muscle mass, segmental fat and muscle mass | From Baseline, up to 56 days |
| Blood Lipids | Changes on Serum Triglycerides, Total Cholesterol, and High Density Cholesterol (mmol/L) | From Baseline, up to 56 days |
| Muscle Strength | Determine by Isometric mid-tight pull (Newton, N) | From Baseline, up to 56 days |
| Handgrip | Handgrip Strength measured on left and right hand (kg) | From Baseline, up to 56 days |
| Time Up and Go | Length of time from sitting-walk-sit (seconds) | From Baseline, up to 56 days |
| Isokinetic Muscle Strength | Maximal peak torque from left and right quadriceps and hamstrings (N/m) | From Baseline, up to 56 days |
| Aerobic Capacity | Maximal Oxygen Consumption determine by the volume of oxygen (L/min)obtained on a incremental test | From Baseline, up to 56 days |
| Resting Metabolic Rate | Determine by indirect calorimetry (kcal/d) |
| Measure | Description | Time Frame |
|---|---|---|
| Food Consumption | 24h food recall | From Baseline, up to 56 days |
| Evaluation of liver characteristics profile | Uric acid, BUN, Albumin, Creatinine aspartate aminotransferase (ASAT), alanine aminotransferase (ALAT), gamma-glutamyltransferase (GGT) after every intervention and wash-out in plasma (mmol/L). |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Motion Health and Performance Center | Santiago | Chile |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 42151371 | Derived | Monsalves-Alvarez M, Calderon-Romero P, Hayes-Ortiz T, Bobadilla S, Sanchez F, de Tudela CP, Utreras-Mendoza Y, Campos C, Reyes A, Gomez J, Zara B, Sepulveda C, Troncoso R, Correa-Burrows P, Gonzales-Billault C, Court FA, Flores-Opazo M, Valladares-Ide D. Protein yogurt and whey protein produce comparable muscle gains, but divergent microbiome shifts during strength training in older adults. Sci Rep. 2026 May 18. doi: 10.1038/s41598-026-51209-3. Online ahead of print. |
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The PY group will be provided with two yogurts and 50 of water (220g per serving, containing 24.6g protein, 1.4g fat, and 16.6 carbohydrates), while the WP will be provided with a shake with water (25g per serving containing; 25g protein, 0g fat, and 1g carbohydrates, dissolved in water), immediately after the exercise session which a trainer will monitor. Both groups will submit to a resistance training group every 8 weeks.
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| High protein yogurt+Resistance Training | Other | PY group received 24.6g protein on two High Protein yogurts (Lonco Leche) with 8 weeks of resistance training 3 days a week. |
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| From Baseline, up to 56 days |
| Evaluation of the intestinal microbiota | Fecal microbiota analysis based on the 16S ribosomal RNA (rRNA) sequencing pre- and post-dietary intervention. | From Baseline, up to 56 days |
| From Baseline, up to 56 days |