Browse evidence-based analysis of health-related claims and assertions
A small dose of whey protein hydrolysate made a key muscle-building signal stronger in rats than regular whey protein or no protein.
Descriptive
When rats exercised and then ate a small amount of whey protein hydrolysate, their muscles built protein faster than when they ate regular whey protein at the same dose.
Correlational
Vegan men who don't exercise much and have been vegan for a year lose protein when eating the standard protein recommendation for 5 days.
Based on the protein loss observed, vegans might need about 20% more protein (0.96g/kg/day) to stay balanced.
Quantitative
The standard protein recommendation for adults (0.8g/kg/day) isn't enough to keep protein levels stable in men who've been vegan for a year and aren't very active.
For these vegan men, how long they'd been vegan, their age, muscle mass, or activity level didn't affect whether their bodies were losing protein on this diet.
When 17 men who've been vegan for at least a year ate a diet with 0.8 grams of protein per kilogram of body weight for 5 days, their bodies lost protein, as shown by negative nitrogen balance numbers.
The healed ligaments in pigs looked the same under the microscope whether they had a scaffold or not.
With only 8 pigs, the study couldn't detect tiny differences, but any differences seen were too small to matter in real life.
The collagen scaffold by itself didn't help heal the knee ligament in pigs—other biological factors like platelets might be needed.
The scaffold didn't make the repaired ligament stronger in pigs—it broke at the same force as stitches alone.
Pigs with scaffold-augmented ACL repairs had the same knee movement and stability tests as those with just stitches.
After 13 weeks, there was no trace of the collagen scaffold left in the pigs' knees.
Pig blood tests before and after knee surgery showed no big changes in immune cells or platelets, regardless of whether they got a scaffold.
Under the microscope, the healed ligaments in pigs looked the same whether they had a collagen scaffold or not.
In pigs, adding a collagen scaffold to stitched ACL repairs didn't make the ligament stronger or stiffer than just stitching it.
Adding a collagen scaffold to stitched-up knee ligaments in pigs didn't make the knee wobble less when bent at different angles compared to just stitching it up.
Adding beef silver skin doesn't change the red or yellow color tones of cooked meat products.
Adding beef silver skin doesn't change how much water is available in the meat mixture during processing.
Warmer meat mixtures during processing tend to lose more fat during cooking, with a clear link between temperature and fat loss.
Higher collagen content in meat mixtures is linked to softer texture, with a clear inverse relationship between collagen levels and hardness measurements.
Adding beef silver skin doesn't change the basic makeup of the meat mixture or its raw color, and doesn't affect total cooking loss or water loss during cooking.
Adding more beef silver skin during mixing makes the meat batter warmer, increasing from 7.6°C to 9.0°C as silver skin goes from 0% to 10%.
More beef silver skin in meat mixtures leads to higher collagen content, increasing from 7.66 to 9.32 mg per gram as silver skin goes from 0% to 10%.