Recruiting

Pork-Based Protein, Plant-Based Protein, Carbohydrate ControlEffects of Pork Protein on Recovery Following Simulated Fireground Activity

Sponsor:

Sam Houston State University

Code:

NCT07819565

Conditions

Exercise Recovery

Physical Performance Parameters

Muscle Damage

Cognition

Blood Biomarkers

Eligibility Criteria

Sex: All

Age: 18 - 60

Healthy Volunteers: Accepted

Interventions

Pork-Based Protein Ready-to-Eat Meals

Plant-Based Protein Ready-to-Eat Meals

Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals

Study Details

Brief summary:

The goal of this clinical trial is to learn whether consuming pork-based protein before and after physically demanding simulated firefighting activities can improve recovery, physical performance, and cognitive performance in healthy adult firefighters. The study will also compare pork-based protein meals with plant-based protein meals and a carbohydrate-focused control condition.

The main questions this study aims to answer are:

Does consuming pork-based protein reduce changes in markers of muscle damage, physiological stress, and muscle soreness following a simulated fire ground test?

Does consuming pork-based protein help maintain or improve physical and cognitive performance during recovery compared with plant-based protein and a carbohydrate-focused control condition?

Researchers will compare three ready-to-eat meal conditions: pork-based protein, plant-based protein, and a carbohydrate-focused control condition. Each participant will complete all three conditions in a randomized crossover design, with 14 to 21 days between conditions.

Conditions

Exercise Recovery

Physical Performance Parameters

Muscle Damage

Cognition

Blood Biomarkers

Study ID

NCT07819565

Start date

Jun 1, 2026

Status verified date

Sep, 2026

Completion date

Dec 31, 2026

Anticipated

Primary completion date

Nov 30, 2026

Anticipated

Eligibility Criteria

Sex: All

Age: 18 - 60

Healthy Volunteers: Accepted

Inclusion Criteria:

18 to 60 years of age
Current trained male or female firefighter with the Fort Worth Fire Department
Able to comply with all study procedures and the study timeline
Willing to consume only the study-provided ready-to-eat meals (RTEM) during designated study periods
Willing to refrain from alcohol, nonsteroidal anti-inflammatory drugs (NSAIDs), aspirin, and over-the-counter pain medications for 48 hours before testing sessions
Available to complete the study visits and required testing procedures

Exclusion Criteria:

Younger than 18 years or older than 60 years
Not a current firefighter with the Fort Worth Fire Department
Pregnant, breastfeeding, or planning to become pregnant during the study
Orthopedic or musculoskeletal limitations that prevent safe completion of the vertical jump or simulated fire ground test
Use of weight-loss dietary supplements or medications within the previous 2 weeks
Unwilling to refrain from alcohol, NSAIDs, aspirin, or over-the-counter pain medications for 48 hours before testing sessions
Unwilling or unable to consume only the study-provided RTEM during designated study periods
Heavy smoking, defined as more than 1 pack of cigarettes per day during the previous 3 months
Allergy to any of the protein sources or study foods

Study Design

Enrollment

20 participants

Anticipated

Allocation

Randomized

Intervention Model

Crossover

Primary purpose

Treatment

Interventions and Outcome Measures

Arms

experimental: Pork-Based Protein Ready-to-Eat Meals

Participants will consume pork-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 pork 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.

active comparator: Carbohydrate-Focused Lower-Protein Control

Participants will consume carbohydrate-focused ready-to-eat meals during the control condition. This condition will provide a lower total daily protein intake of approximately 0.8 g/kg/day and will serve as a dietary control for comparison with the higher-protein pork-based and plant-based conditions. 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.

Interventions

Pork-Based Protein Ready-to-Eat Meals

Pork-Based Protein Ready-to-Eat Meals: Participants will consume study-provided ready-to-eat meals (RTEM) in which lean pork 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. Pork-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

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.

Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals

Carbohydrate-Focused Lower-Protein Ready-to-Eat Meals: Participants will consume study-provided carbohydrate-focused ready-to-eat meals (RTEM) designed to provide a lower total daily protein intake of approximately 0.8 g/kg/day. This condition serves as the lower-protein dietary control for comparison with the pork-based and plant-based higher-protein conditions. Meals will be provided during the approximately 3-day experimental period surrounding the simulated fire ground test and subsequent recovery assessments.

Primary outcome measure

Change in Testosterone and Cortisol [ Time Frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test ]
Change in Serum Creatine Kinase [ Time Frame: Baseline, 24, 48, and 72 hours following the simulated fire ground test ]
Change in Perceived Muscle Soreness [ Time Frame: Pre-fire ground test and 24, 48, and 72 hours of recovery ]
Fire Ground Test Completion Time [ Time Frame: During each simulated fire ground test on Day 1 (baseline) and Day 4 (72 hour mark) ]

Central Contacts and Locations

Central contacts

Drew Edward Gonzalez, PhD

2107888616 drewgonzalez418@shsu.edu

Locations

Bob Bolen Public Safety Complex Administration

Recruiting

Fort Worth, Texas, United States, 76115

Contacts

Drew E Gonzalez, PhD

2107888616 drewgonzalez418@shsu.edu

Brain Newman, PhD

360-393-5702 Brian.Newman@fortworthtexas.gov

Sam Houston State University

Recruiting

Huntsville, Texas, United States, 77340

Contacts

Drew E Gonzalez, PhD

2107888616 drewgonzalez418@shsu.edu

More Information

Sponsor

Sam Houston State University

Last update posted

Sep 15, 2026

Last verified

Sep, 2026

Keywords

Firefighters
Pork Protein
Dietary Protein
Ready-to-Eat Meals
Tactical Athletes
Fireground Test
Occupational Performance
Exercise Recovery
Muscle Soreness
Cognitive Performance

Trial information was received from ClinicalTrials.gov and was last updated on 2026-09-16. This information was provided to ClinicalTrials.gov by Sam Houston State University on 2026-09-15.