SSE 220: Plant versus animal-based proteins to support muscle conditioning
SSE 220: Plant versus animal-based proteins to support muscle conditioning is organized by Gatorade Sports Science Institute (GSSI).
Course Expiration: 11/09/2025
Description:
Because of the discussions on more sustainable food production and the need to improve lifestyle and health, there is a growing interest in the transition towards consuming a more plant-based diet. As a result, daily protein intake will be derived more from the consumption of plant-based proteins at the expense of animal-based proteins. There are many questions on whether this has impact on the capacity of an athlete to recover and recondition following exercise. So far, basic research indicates that the ingestion of plant-derived proteins may not stimulate muscle protein synthesis to the same extent when compared to the ingestion of an equivalent amount of animal-derived proteins. The proposed lesser anabolic properties of plant- versus animal-based proteins have been attributed to differences in protein digestion and amino acid absorption kinetics. Furthermore, most plant-derived proteins have lower essential amino acid contents and can be deficient in one or more specific amino acids. However, it should be noted that very few studies have directly compared muscle protein synthesis rates following the ingestion of plant- versus high quality animal-derived proteins. Theoretically, a lower bioavailability and/or functionality of plant-based protein sources and/or plant-derived protein concentrates may result in greater daily protein requirements for athletes transitioning towards a (more) plant-based diet. However, as athletes typically consume a diet that provides more than 1.5 g protein per day, a lesser protein bioavailability or protein quality will unlikely compromise muscle conditioning in athletes adopting a (more) plant-based diet. However, when athletes are changing to a plant-based diet under conditions of low(er) energy and/or protein intake, a sports dietitian should be consulted to ensure ample protein provision.
Course Objectives:
• Define the scientific background on the proposed lesser capacity of plant-based protein sources or plant-derived proteins to stimulate muscle protein synthesis when compared to the ingestion of an equivalent amount of high-quality, animal-based protein.
• Describe the differences in the bioavailability of protein from plant- versus animal-based protein sources and the intrinsic differences between plant- versus animal-derived proteins.
• Discuss the proposed impact of the transition towards a (more) plant-based diet on protein intake, protein intake requirements, and the capacity to recover and recondition after exercise.
Additional details will be posted as soon as information is available.