An interventional study of Beef-Based Protein Ready-to-Eat Meals and Plant-Based Protein Ready-to-Eat Meals in Physical Performance Parameters, Exercise Recovery and Cognition, sponsored by Sam Houston State University. Recruiting at 2 sites in United States. Open to participants aged 18 Years to 60 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2026-09-16.
Sponsored by Sam Houston State University · Not applicable, Interventional, and Treatment
This clinical trial aims to determine whether consuming beef-based protein before and after physically demanding simulated firefighting activities improves recovery, physical performance, and cognitive performance in healthy adult firefighters. The study will also compare beef-based protein meals with plant-based protein meals.
The main questions this study aims to answer are:
Does consuming beef-based protein reduce changes in markers of muscle damage, physiological stress, and muscle soreness following a simulated fire ground test?
Does consuming beef-based protein help maintain or improve physical and cognitive performance during recovery compared with plant-based protein?
Researchers will compare two ready-to-eat meal conditions: beef-based protein, and plant-based protein. Each participant will complete all two conditions in a randomized crossover design, with 14 to 21 days between conditions.
Firefighting is a physically and cognitively demanding occupation characterized by repeated exposure to strenuous activity, heat stress, heavy personal protective equipment, and time-sensitive occupational tasks. These demands can produce substantial physiological stress and fatigue that may influence recovery and readiness for subsequent occupational activities. Despite the importance of maintaining readiness between demanding events, relatively little is known about how short-term dietary strategies, particularly protein source and intake, influence recovery in career firefighters.
This study will examine the effects of short-term consumption of ready-to-eat meals (RTEM) differing in protein source and quantity on physiological recovery and occupational performance following strenuous simulated firefighting activity. The study uses a randomized, double-blind, repeated-measures crossover design in healthy adult career firefighters. Participants will complete two experimental conditions separated by a 14- to 21-day washout period. The dietary conditions consist of beef-based protein RTEM and plant-based protein RTEM. The beef- and plant-based conditions are designed to provide comparable energy and macronutrient intake while allowing investigation of potential differences associated with protein source.
During each experimental condition, participants will complete a simulated fire ground test (FGT) consisting of nine occupationally relevant firefighting tasks while wearing personal protective equipment and a self-contained breathing apparatus. The FGT includes hose deployment and pulling, charged hose deployment, equipment carrying, a low-room search, forcible entry, ladder carrying, stair climbing and hose hoisting, ceiling breach activities, and a victim-dummy drag. Measures of FGT completion time, heart rate, air consumption, and work efficiency will be collected to characterize occupational performance and physiological demand.
Recovery will be evaluated before the simulated firefighting activity and during the subsequent recovery period. Assessments will characterize blood-based markers of catabolism, immune stress, muscle damage, and clinical safety, as well as muscle soreness, mood, cognitive function, vertical jump performance, and subsequent occupational performance.
The primary hypothesis is that the beef-based RTEM condition will attenuate catabolic responses, immune stress, muscle damage, soreness, and perceptions of fatigue following the FGT while supporting the maintenance or recovery of cognitive and physical performance. The inclusion of plant-based protein condition will help determine whether recovery responses differ according to dietary protein source and protein quantity.
The findings are intended to provide preliminary evidence regarding practical, food-based nutritional strategies that may support recovery and occupational readiness among firefighters following strenuous firefighting activity.
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This study's planned enrollment of 20 is below the median of 44 across 216 interventional studies indexed under Myalgia.
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Exclusion Criteria:
Participants will consume beef-based protein ready-to-eat meals (RTEM) during this experimental condition. Meals will provide approximately 700.- 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with lean beef serving as the primary protein source. The dietary intervention is designed to provide a total daily protein intake consistent with study targets. Participants will consume the study-provided meals surrounding the simulated fire ground testing and recovery period, with physiological, cognitive, and physical performance outcomes assessed during recovery.
Other: Beef-Based Protein Ready-to-Eat Meals
Participants will consume plant-based protein ready-to-eat meals (RTEM) during this comparator condition. Meals will be designed to approximate the energy and macronutrient content of the pork-based condition, providing approximately 700-800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with plant-based foods such as soy, tempeh, or tofu as the primary protein sources. Participants will consume the study-provided meals surrounding the simulated fire ground testing and recovery period, with the same physiological, cognitive, and physical performance outcomes assessed.
Other: Plant-Based Protein Ready-to-Eat Meals
Beef-Based Protein Ready-to-Eat Meals: Participants will consume study-provided ready-to-eat meals (RTEM) in which lean beef serves as the primary protein source. Meals are designed to provide approximately 700 - 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with total daily protein intake targeted at approximately 1.4-2.0 g/kg/day. Beef-based meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments. Meals are designed to match the energy and macronutrient content of the plant-based protein condition.
Plant-Based Protein Ready-to-Eat Meals: Participants will consume study-provided ready-to-eat meals (RTEM) in which plant-based foods serve as the primary protein source. Plant protein sources may include soy, tempeh, tofu, and other soy-based foods. Meals are designed to provide approximately 700 - 800 kcal, 80 g carbohydrate, 50 g protein, and 30 g fat per meal, with total daily protein intake targeted at approximately 1.4-2.0 g/kg/day. Plant-based meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments and will be matched as closely as feasible to the pork-based condition for energy and macronutrient content.
Change in Testosterone and Cortisol
Serum testosterone and cortisol concentrations will be measured to characterize anabolic and catabolic hormonal responses following the simulated fire ground test. Changes in testosterone, cortisol, and the testosterone-to-cortisol ratio will be compared across dietary conditions.
Time frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Change in Serum Creatine Kinase
Serum creatine kinase (CK) concentration will be measured as a marker of muscle damage and recovery following the simulated fire ground test. Changes in CK will be compared across the pork-based protein, plant-based protein, and carbohydrate-focused lower-protein dietary conditions.
Time frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Change in Perceived Muscle Soreness
Participants will report perceived muscle soreness to characterize subjective recovery following the simulated fire ground test. Muscle soreness responses will be compared across dietary conditions.
Time frame: Pre-fire ground test and 24, 48, and 72 hours of recovery
Fire Ground Test Completion Time
Total time required to complete the simulated fire ground test (FGT) will be recorded as a measure of occupational firefighting performance. The FGT consists of standardized firefighting-related tasks performed while wearing personal protective equipment and a self-contained breathing apparatus.
Time frame: During each simulated fire ground test on Day 1 (baseline) and Day 4 (72 hour mark)
Change in Complete Blood Count With Differential
A complete blood count (CBC) with differential will be assessed to characterize hematological responses and monitor clinical safety across the experimental conditions. Measures will include standard hematological indices and leukocyte differential components reported by the clinical laboratory.
Time frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Change in Comprehensive Metabolic Panel
A comprehensive metabolic panel (CMP) will be assessed to characterize metabolic responses and monitor clinical safety across the experimental conditions. Standard CMP components, including markers related to renal and hepatic function, electrolytes, glucose, and protein status, will be evaluated as reported by the clinical laboratory.
Time frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test
Food Satisfaction
Participants will report satisfaction with the study-provided ready-to-eat meals to characterize acceptability of each dietary condition.
Time frame: At Baseline, 24, 48, and 72 hours
Heart Rate During the Fire Ground Test
Heart rate will be monitored during the simulated fire ground test to characterize cardiovascular demand during occupational firefighting activity.
Time frame: During each simulated fire ground test on Day 1 (baseline) and Day 4 (72 hour mark)
Change in Vertical Jump Performance
Vertical jump performance will be assessed as an indicator of lower-body neuromuscular performance and recovery following the simulated fire ground test. Performance will be compared across dietary conditions.
Time frame: Pre-fire ground test on Day 1 and Day 4
Frequency and Severity of Adverse Symptoms
Participants will report the frequency and severity of general symptoms or side effects associated with each dietary condition, including gastrointestinal distress, dizziness, and shortness of breath.
Time frame: At Baseline, 24, 48, and 72 hours
Change in Profile of Mood States
The Profile of Mood States (POMS) questionnaire will be used to assess changes in mood state and perceived fatigue associated with the simulated fire ground test and subsequent recovery.
Time frame: Pre-fire ground test and through 24, 48, and 72 hours of recovery
Change in Trail Making Test Performance
The Trail Making Test (TMT) will be used to assess cognitive performance during recovery from the simulated fire ground test. Performance will be compared across dietary conditions.
Time frame: Pre-fire ground test and through 24, 48, and 72 hours of recovery
Change in Psychomotor Vigilance Test Performance
The Psychomotor Vigilance Test (PVT) will be used to assess sustained attention and reaction-time performance during recovery from the simulated fire ground test. Performance will be compared across dietary conditions.
Time frame: Pre-fire ground test and through 24, 48, and 72 hours of recovery
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Plan to share: Undecided — Individual participant data (IPD) will not be made publicly available. Requests for de-identified participant-level data may be considered on a case-by-case basis following publication of the primary study findings. Interested researchers may contact the corresponding author to inquire about data availability. Any data sharing will depend on the nature and purpose of the request, protection of participant confidentiality, applicable informed consent provisions, and approval or authorization as required by Sam Houston State University, the Institutional Review Board, the funding agency, and/or other applicable agreements or policies. Accordingly, we have not made a final determination regarding IPD sharing at this time.
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