Recover Stronger: Whey Protein Optimization for Athletes

January 2017--While whey protein supplementation helps athletes build lean body mass, progress can be stifled by overlooking a key facet of training: muscle recovery. Research from the Journal of the American College of Nutrition (JACN) tests a whey protein supplement fortified with compounds designed to aid in muscle recovery following highly demanding resistance exercise. The Addition of Beta-hydroxy-beta-methylbutyrate and Isomaltulose to Whey Protein Improves Recovery from Highly Demanding Resistance Exercise has been selected as the 2016 Ragus Award Winner as Best Article from the Journal of the American College of Nutrition, the official publication of the American College of Nutrition.

Beta-hydroxy-beta-methylbutyrate (HMB) is a metabolite of leucine, a branched-chain amino acid found in whey protein that activates key protein synthesis enzymes post-exercise. Recent studies of HMB supplementation support its ability to encourage synthesis and reduce breakdown of muscle protein. Isomaltulose is a slow-release carbohydrate believed to prevent glycogen depletion in endurance athletes. The study at hand set out to test the muscle recovery benefits of a supplement combining whey protein, HMB, and isomaltulose against whey protein alone.

A group of resistance-trained men ingested a whey protein, HMB, and isomaltulose supplement or just whey protein at intervals before, during, and following 3 consecutive days of intense resistance exercise. Treatment outcomes were evaluated using blood-based muscle damage markers and hormones, perceptual measures of muscle soreness, and countermovement jump performance.

Conclusion: Researchers observed reductions in markers of muscle damage and improved athletic performance in subjects taking the whey protein, HMB, and isomaltulose supplement, suggesting that whey protein supplementation can be optimized for muscle recovery during intense conditioning by adding HMB and a slow-release carbohydrate.  

FREE ACCESS: 2016 Ragus Award Winner as Best Article
The Addition of Beta-hydroxy-beta-methylbutyrate and Isomaltulose to Whey Protein Improves Recovery from Highly Demanding Resistance Exercise

William J. Kraemer, David R. Hooper, Tunde K. Szivak, Brian R. Kupchak, Courtenay Dunn-Lewis, Brett A. Comstock, Shawn D. Flanagan, David P. Looney, Adam J. Sterczala, William H. DuPont, J. Luke Pryor, Hiu-Ying Luk, Jesse Maladoungdock, Danielle McDermott, Jeff S. Volek & Carl M. Maresh
Volume 34, Issue 2, 2015, Pages 91-99

The 2016 Charles Ragus Award for Best Scientific Research Paper is chosen from the 2015 volume year of the Journal of the American College of Nutrition.

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About Journal of the American College of Nutrition - www.tandfonline.com/r/jacn
Published eight times per year, the Journal of the American College of Nutrition continues to provide original and innovative research in nutrition with useful application for researchers, physicians, and other health care professionals. Journal Citations Report® ranks Journal of the American College of Nutrition in the category of Nutrition & Dietetics (Science) with a  2015 Impact Factor of 2.245 and a 2.236 5-Year Impact Factor (© 2016 Thomson Reuters, 2015 Journal Citation Reports®). 
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About the American College of Nutrition®
The American College of Nutrition® has been dedicated since 1959 to enhancing clinical nutrition. The College strives to stimulate nutrition research and publication, elevate nutrition knowledge among researchers and clinicians, and provide practical guidance on clinical nutrition. Society Contact: Michael Stroka, JD, MBA, MS, CNS, Executive Director, American College of Nutrition.

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