%0 Journal Article
%T Effect of protein source and resistance training on body composition and sex hormones
%A Douglas Kalman
%A Samantha Feldman
%A Michele Martinez
%A Diane R Krieger
%A Mark J Tallon
%J Journal of the International Society of Sports Nutrition
%D 2007
%I BioMed Central
%R 10.1186/1550-2783-4-4
%X For 12 weeks 20 subjects were supplemented with 50 g per day of one of four different protein sources (Soy concentrate; Soy isolate; Soy isolate and whey blend, and Whey blend only) in combination with a resistance-training program. Body composition, testosterone, estradiol and sex hormone binding globulin (SHBG) were measured at baseline and week 12.Protein supplementation resulted in a significant increase in lean body mass independent of protein source (0.5 ¡À 1.1 and 0.9 ¡À 1.4 kg, p = 0.006, p = 0.007). No significant differences were observed between groups for total and free testosterone, SHBG, percentage body fat, BMI or body weight. The Testosterone/Estradiol ratio increased across all groups (+13.4, p = 0.005) and estradiol decreased (p = 0.002). Within group analysis showed significant increases in the Testosterone/Estradiol ratio in soy isolate + whey blend group (+16.3, p = 0.030). Estradiol was significantly lower in the whey blend group (-9.1 ¡À 8.7 pg/ml, p = 0.033).This investigation shows that 12 week supplementation with soy protein does not decrease serum testosterone or inhibit lean body mass changes in subjects engaged in a resistance exercise program.The maintenance of skeletal muscle mass can be defined as the net result of protein synthesis and degradation. In most healthy persons the consumption of regular meals without training results in a relatively stable balance of muscle tissue over time. Generally it is acknowledged that a combination of training and adequate nutrition promotes the accretion of lean body tissue; the presence of a training stimulus and a positive protein balance fosters skeletal muscle fiber hypertrophy [1,2].An aspect of adequate nutritional intake is related to the bioavailability of ingested dietary protein and its source (i.e. essential amino acids) which can directly influence the magnitude of adaptation of a given training stimulus. Previous work has suggested that soy protein is preferentially directed towards the
%U http://www.jissn.com/content/4/1/4