First Double Blind Study Proves Plant-based Rice Protein Has Identical Benefits To Animal-based Whey Protein
ANAHEIM, Calif., March 11, 2013 /PRNewswire/ -- The findings of a ground-breaking double blind study at the University of Tampa proved for the first time that plant-based rice protein has identical benefits to dairy-based whey protein. The study results, which specifically followed a tightly controlled population of seasoned bodybuilders and how they built muscle and experienced the same rates of repair and soreness, were presented at the 2013 Natural Products Expo on March 9, 2013 by its co-author, Dr. Ralf Jaeger, FISSN, CISSN, MBA.Jaeger was joined by several influencers in the sports nutrition, rice fractioning, vegan education and fitness industries to convey the impact and scope of this discovery. The rice protein the researchers chose for the study was Growing Naturals' Organic Rice Protein made with Axiom Food's Oryzatein®, which has recently become a monographed industry standard for its many qualities, noted of which is their unique hexane-free fractioning process used to isolate protein from whole grain brown rice.
"In the past, studies have shown that the combination of resistance exercise with consumption of animal-derived protein (such as whey, casein, eggs, meat) has had a different effect on muscle growth than when resistance exercise was paired with plant-based protein such soy," said Dr. Jaeger. "The results of this study show, for the first time, this has changed. The objective of the study, titled, 'Rice Protein Increases Lean Body Mass, Muscle Hypertrophy, Power and Strength Comparable to Whey Protein Following Resistance Exercise,' was to determine if high doses of rice protein isolate could increase recovery and elicit adequate changes in body composition compared to whey protein isolate if given following periodized resistance-training. In summary, we found that rice protein isolate administration post resistance exercise decreases fat-mass and increases lean body mass, skeletal muscle hypertrophy, power and strength comparable to whey protein isolate."
For the study, Jaeger and his co-author, Dr. Jacob Wilson (University of Tampa, Department of Health Sciences and Human Performance), used 24 healthy, college-aged, resistance-trained participants. Each had a minimum of one year of strength training experience. The participants were randomly and equally divided into two groups. Each group consumed 48g of rice or whey protein isolate immediately following training on training days only. Participants followed a specific training protocol three times a week for eight weeks under direct supervision. The supplements contained equal amounts of calories and protein. Before and after the first training session, participants gave ratings for perceived recovery, soreness and readiness to train. At baseline (week 0), midway (week 4), and end (week 8) participants were measured for muscle thickness, body composition, bench press and leg press strength. Changes were measured and recorded.
Results showed there were no significant differences in the ratings between the groups supplemented with rice versus whey for recovery. In other words, each supplement produced a similar effect. Moreover, both groups experienced significant changes in body composition, strength and power from week 0 to week 8. Specifically, muscle mass, strength, and power increased while body fat decreased. The changes observed were similar for both groups.
A group of industry professionals gathered at the press conference to discuss how the study results would impact various parts of the industry. In attendance was:
David Janow, JD/MBA, CEO, Axiom Foods, Inc., creator, Oryzatein®, soon to be the monographed industry standard for chemical free whole grain brown rice protein. "Whey protein has been the gold standard of the fitness industry," said Janow, "but as of today, that may be changing. Intolerance to lactose affects nearly 70% of the world's population. Hormones used in cow farming are passed on in larger concentrations through dairy products than through cow meat. We've heard how hormones in cow milk are affecting early puberty. Soy protein is losing popularity after learning about phytoestrogens. Allergen-free plant-based protein is now being proven to rival whey protein."
Dr. Douglas S. Kalman PhD, RD, FACN – involved in over 200 clinical trials in nutrition, worked with Olympic athletes, co-founder of The International Society of Sports Nutrition, said, "this is going to affect nutrition worldwide especially for malnourished populations."
Kevin Hill, MFA, raw food bodybuilder, nutrition/fitness educator, said, "the mecca of bodybuilders in places like Gold's Venice are keenly interested in protein uptake and are surprised when I tell them I build this kind of muscle on rice protein."
Gina Lombardi, Host, Discovery Channel's Health & Fit, Author of Deadline Fitness, contributing Editor for MSNBC, celebrity trainer explained that celebrities serve as the tipping point for the newest and best and set the pace for the mainstream, "over 70% of my clients are vegan."
Axiom Foods is the world's first, largest, and most innovative source for allergen-friendly, hexane-free whole grain brown rice ingredients and known for their natural and proprietary methodologies for extracting fractions of whole grain brown rice and other plant proteins such as pea, sacha inchi, flax and other superfoods. Since 2005, the California-based company has been at the forefront of maximizing the potential of whole grain brown rice in all its forms. Their signature Oryzatein® is the only brown rice protein of its kind and other products include fibers, syrup solids, milks, flavor enhancers, extrusions, and meat analog fractions. All Axiom products are developed to help food, beverage and nutraceutical product manufacturers boast clean and allergen-free nutritional ingredient lists for their consumers. The ultimate food product ingredient maker, Axiom continues to widen the possibilities of the world's third largest plant crop into healthful and productive products on which humans thrive.
Alyson Dutch, BROWN + DUTCH PR, INC.
SOURCE Axiom Foods