Dietary Omega-3/Omega-6 Fat and Muscle Responses to Resistance Training In Older Adults

1439

Board #175 June 1 9:30 AM - 11:00 AM

Evidence exists that variation in dietary lipid intake can influence variation in muscle responses to resistance training. In particular, Omega 3 fatty acids have shown promise is balancing pro- and anti-inflammatory responses, accelerate healing and therefore may be beneficial to intensive training.

PURPOSE: To determine the association of dietary omega-3/omega-6 intake and muscle strength and mass responses to 12 weeks of progressive resistance training.

METHODS: 22 women and 15 men, age 60±6 documented all food intake 4X/wk for the 12 weeks which was entered to and analyzed by Nutribase 8.0 software. Training included 3X/wk, 3 sets, 8-12 repetitions, 8 exercises on Keiser 300series and body composition by DEXA. All subjects consumed a post-exercise protein supplement (0.4 g/kg).

RESULTS: Regression analyses of total omega-3, omega-6, as well as specific subfractions indicated significant positive associations of α-linolenic acid and change in body fat and change in leg press peak power and conjugated linolenic acid and percent change in leg press one repetition maximum (P<0.01) controlling for kcal, gender and protein intake. Change in lean mass was not associated with variation in Omega-3 or-6 intake variation.

CONCLUSION: Intake of Omega-3 and -6 fatty acids in the range common to western diets does not have a comprehensive effect on muscle responses to resistance training.

Supported by: US Poultry and Egg Association