Department of Exercise Physiology, University of Isfahan, Isfahan, Iran.
Department of Exercise Physiology, Ferdowsi University of Mashhad, Mashhad, Iran.
J Strength Cond Res. 2021 Feb 1;35(2):411-419. doi: 10.1519/JSC.0000000000003922.
Bagheri, R, Moghadam, BH, Ashtary-Larky, D, Forbes, SC, Candow, DG, Galpin, AJ, Eskandari, M, Kreider, RB, and Wong, A. Whole egg vs. egg white ingestion during 12 weeks of resistance training in trained young males: a randomized controlled trial. J Strength Cond Res 35(2): 411-419, 2021-The primary purpose was to compare the effects of whole egg ingestion and egg white ingestion during 12 weeks of resistance training (RT) on muscle cross-sectional area, body composition, muscular strength, and anaerobic power in resistance-trained young males. A secondary purpose was to examine systemic hormonal responses. Thirty resistance-trained young males were randomly assigned to one of 2 groups: Whole eggs + RT (WER; n = 15) or egg whites + RT (ERT; n = 15). Whole eggs + RT ingested 3 whole eggs immediately following RT, whereas ERT ingested an isonitrogenous quantity consisting of 6 egg whites immediately following RT. Before and after 12 weeks of whole-body undulating periodized RT (3 sessions per week), knee extensor muscle mass and cross-sectional area (computed tomography), lean body mass and body fat percentage (bioelectrical impedance), muscular strength (knee extension, handgrip strength), Wingate (cycle ergometer), and serum concentrations of hormones were assessed. There was a significant group × time interaction for body fat percentage, serum testosterone, knee extension, and handgrip strength with greater improvements observed in WER. There was a significant main effect of time (p < 0.05) for knee extensor muscle mass, cross-sectional area, lean body mass, anaerobic power, and all other blood hormones. There was a trend (p = 0.06) in the WER group for having a greater change in lean body mass compared with that of ERT. Postexercise whole egg ingestion increases knee extension and handgrip strength, testosterone, and reduces body fat percentage compared with postexercise egg white ingestion, despite no group differences in muscle mass, in resistance-trained young males. Whole eggs consumption may be preferable during RT programs geared toward the improvement of muscular strength and body fat percentage.
巴格里、R、莫加达姆、BH、阿什塔里-拉基、D、福布斯、SC、坎多、DG、加尔平、AJ、埃斯坎达里、M、克里德、RB 和王、A. 在 12 周抗阻训练中食用全蛋与蛋清对训练有素的年轻男性的影响：一项随机对照试验。J 力量与调节研究 35(2):411-419,2021-主要目的是比较 12 周抗阻训练（RT）期间食用全蛋和蛋清对肌肉横截面积、身体成分、肌肉力量和抗阻训练年轻男性的无氧能力的影响。次要目的是检查系统激素反应。30 名抗阻训练的年轻男性被随机分配到以下 2 组中的一组：全蛋+RT（WER；n=15）或蛋清+RT（ERT；n=15）。WER 在 RT 后立即食用 3 个全蛋，ERT 在 RT 后立即食用等氮量的 6 个蛋清。在为期 12 周的全身波动周期化 RT（每周 3 次）前后，测量了膝关节伸肌的肌肉质量和横截面积（计算机断层扫描）、瘦体重和体脂百分比（生物电阻抗）、肌肉力量（膝关节伸展、握力）、Wingate（功率自行车）和血清激素浓度。在体脂百分比、血清睾酮、膝关节伸展和握力方面，WER 组的组间时间交互作用显著，改善幅度更大。WER 组的时间主效应显著（p<0.05），而 ERT 组的时间主效应显著（p<0.05）。除肌肉质量外，所有其他血液激素的时间主效应均显著（p<0.05）。WER 组的瘦体重变化有更大的趋势（p=0.06），而 ERT 组的瘦体重变化有更大的趋势（p=0.06）。与食用蛋清后相比，食用全蛋后可增加膝关节伸展和握力、睾酮，并降低体脂百分比，尽管在肌肉质量方面两组间无差异，在抗阻训练的年轻男性中。在以提高肌肉力量和体脂百分比为目标的 RT 计划中，食用全蛋可能更为可取。
