Soyaprotein blir utklasset av vanlig melk
Kosthold16.04.2007Børge A. Fagerli0
Denne studien viser tydelig forskjellen på protein fra soya eller melk. Tarnopolsky er en av forskerne som har gjort flest studier på proteininntak og -timing i forbindelse med trening, og viste sammen med de andre forskerne i gruppen at vanlig skummet melk ga en langt bedre netto proteinretensjon, eller enkelt sagt bedre økninger i muskelmasse. Forsøkspersonene var unge, friske menn, og fikk enten skummet melk tilsvarende 18g protein, eller et soyaprotein+karbohydrat-tilskudd med identisk næringssammensetning, og forskjellene var åpenbart i favør av melk.
Med mindre du har intoleranser er altså melkeprotein det beste tilskuddet i forbindelse med trening.
Am J Clin Nutr. 2007 Apr;85(4):1031-40.
Consumption of fluid skim milk promotes greater muscle protein accretion after resistance exercise than does consumption of an isonitrogenous and isoenergetic soy-protein beverage.
* Wilkinson SB,
* Tarnopolsky MA,
* Macdonald MJ,
* Macdonald JR,
* Armstrong D,
* Phillips SM.
Exercise Metabolism Research Group, Department of Kinesiology, McMaster University, Hamilton, Canada.
BACKGROUND: Resistance exercise leads to net muscle protein accretion through a synergistic interaction of exercise and feeding. Proteins from different sources may differ in their ability to support muscle protein accretion because of different patterns of postprandial hyperaminoacidemia. OBJECTIVE: We examined the effect of consuming isonitrogenous, isoenergetic, and macronutrient-matched soy or milk beverages (18 g protein, 750 kJ) on protein kinetics and net muscle protein balance after resistance exercise in healthy young men. Our hypothesis was that soy ingestion would result in larger but transient hyperaminoacidemia compared with milk and that milk would promote a greater net balance because of lower but prolonged hyperaminoacidemia. DESIGN: Arterial-venous amino acid balance and muscle fractional synthesis rates were measured in young men who consumed fluid milk or a soy-protein beverage in a crossover design after a bout of resistance exercise. RESULTS: Ingestion of both soy and milk resulted in a positive net protein balance. Analysis of area under the net balance curves indicated an overall greater net balance after milk ingestion (P < 0.05). The fractional synthesis rate in muscle was also greater after milk consumption (0.10 +/- 0.01%/h) than after soy consumption (0.07 +/- 0.01%/h; P = 0.05). CONCLUSIONS: Milk-based proteins promote muscle protein accretion to a greater extent than do soy-based proteins when consumed after resistance exercise. The consumption of either milk or soy protein with resistance training promotes muscle mass maintenance and gains, but chronic consumption of milk proteins after resistance exercise likely supports a more rapid lean mass accrual.
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