Study on the effect of whey protein on the physical fitness of athletes receiving resistance training

Authors

  • Xiaodong Sun a:1:{s:5:"en_US";s:95:"Department of Physical Education, Beijing University of Chinese Medicine, Beijing 100029, China";}

Keywords:

resistance training, nutritional supplementation, whey protein, physical fitness, athletes, body composition

Abstract

Objective: This paper aims to understand the effect of nutritional supplementation on athletes’ physical fitness during resistance training. Methods: Sixty professional athletes from the Department of Physical Education of Beijing University of Chinese Medicine were randomly divided into three groups: a blank group (con group), a placebo-resistance training group (pla group), and a whey protein-resistance training group (pro group). After four weeks of resistance training, the athletes’ body composition and physical quality were compared. Results: Before the experiment, there were no significant differences in body composition and physical quality of different groups, and the indicators of the con group did not change significantly before and after the experiment. After the experiment, the body mass index (BMI) and body fat percentage (BF%) of pla and pro groups decreased significantly, and the basal metabolic rate increased (p < 0.05 compared with the pre-experiment and p < 0.05 in the comparison between the two groups). After the experiment, pla and pro groups showed significant improvement in physical qualities, and the performance of the pro group was significantly different from the pre-experimental performance and the pla group. Conclusion: Nutritional supplementation can effectively improve the body composition of athletes in resistance training, enhance physical quality, and improve the training effect.

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Published

21-03-2023

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Section

Original articles

How to Cite

1.
Study on the effect of whey protein on the physical fitness of athletes receiving resistance training. Progr Nutr [Internet]. 2023 Mar. 21 [cited 2024 May 25];25(1):e2023011. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/13754