Effects of Beef-Forward Ready-to-Eat Meals on Recovery Following Simulated Fire Suppression Activities

Part of paid clinical trials in Fort Worth, Texas.

Sponsor
Sam Houston State University
Study ID
NCT07822048
Status
Recruiting
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Conditions

  • Blood Biomarkers
  • Cognition
  • Exercise Recovery
  • Muscle Damage
  • Physical Performance Parameters
  • Stress

Eligibility Criteria

Sex
ALL
Age
18 Years - 60 Years
Healthy Volunteers
Accepted

Interventions

  • Beef-Based Protein Ready-to-Eat Meals — OTHER
    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 — OTHER
    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.

Study Details

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.

Key Dates

First listed
Sep 16, 2026
Start date
Jun 1, 2026
Status verified
Sep 2026
Primary completion
Nov 30, 2026
Completion
Dec 31, 2026

Study Design

Enrollment
20 participants (estimated)
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
TREATMENT

Arms

  • Experimental: Beef-Based Protein Ready-to-Eat Meals
    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.
  • Active Comparator: Plant-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.

Primary Outcome Measure

Change in Testosterone and Cortisol [ Time Frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test ]

Central Contacts

Locations (2)

FacilityCityStateZIPSite coordinators
Bob Bolen Public Safety Complex AdministrationFort WorthTexas76115
Drew E Gonzalez, PhD
[email protected]
2107888616
Brian Newman, PhD
[email protected]
360-393-5702
Andrew Wolfe, EdD (SUB_INVESTIGATOR)
Nick Barringer, PhD (SUB_INVESTIGATOR)
David Church, PhD (SUB_INVESTIGATOR)
Brian Newman, PhD (SUB_INVESTIGATOR)
Austin Garybeal, PhD (SUB_INVESTIGATOR)
Sam Houston State UniversityHuntsvilleTexas77340
Drew E Gonzalez, PhD
[email protected]
2107888616

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By research site
Bob Bolen Public Safety Complex Administration· Fort Worth, TXSam Houston State University· Huntsville, TX

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