Pork-Based Protein for Exercise Recovery
(PORK-FIRE Trial)
What You Need to Know Before You Apply
What is the purpose of this trial?
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.
Who Is on the Research Team?
Drew E Gonzalez, PhD
Principal Investigator
Sam Houston State University
Are You a Good Fit for This Trial?
This trial is for healthy adult firefighters. Participants should not have any health conditions that would prevent them from safely completing physically demanding simulated firefighting activities.Inclusion Criteria
Exclusion Criteria
What Are the Treatments Tested in This Trial?
Trial Overview
The study compares the effects of three types of ready-to-eat meals—pork-based protein, plant-based protein, and carbohydrate-focused lower-protein—on recovery after simulated firefighting. Each participant tries all meal types in random order with breaks between tests.
How Is the Trial Designed?
3
Treatment groups
Experimental Treatment
Active Control
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.
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.
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.
Find a Clinic Near You
Who Is Running the Clinical Trial?
Sam Houston State University
Lead Sponsor
National Pork Board
Collaborator
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