Effects of lean beef on resistance training-induced strength and body composition adaptations: a randomized controlled trial protocol.

Background Red meats such as lean beef can be an important source of dietary protein, however, high-quality evidence on its role in stimulating the muscle protein synthetic response and potentially augmenting adaptations to resistance exercise (RTEX) is scarce. Methods A 12-week, 3-arm parallel, single-blinded, randomized controlled trial (RCT) will be conducted to assess the impact of combined lean beef ingestion and RTEX on chronic RTEX adaptations. Seventy-two male and female, non-resistance trained, healthy adults aged 18–35 years will be recruited based on a power calculation which includes an anticipated dropout rate of 20%. All participants will engage in a standardized whole-body RTEX training program 3 days per week and will ingest either i) 30 g protein from beef rump steak, ii) 30 g protein from whey powder, or iii) an isoenergetic maltodextrin control after each session. Leg extension and flexion isokinetic strength, lean tissue accretion and fat mass changes will be the primary outcomes assessed before and after the 12-week intervention. Secondary outcomes assessed will include micronutrient status, countermovement jump height, blood pressure, satiety, feasibility and sensory acceptability of the interventions. Within and between group temporal differences will be analysed using SPSS. Dissemination The study’s findings will be published in peer reviewed journals and disseminated through presentations at academic conferences, social media and public forums.