Author(s): BELL, M., RETSIDOU, I., SAABNI, S., STEARS, H., KLENTROU, P., Institution: BROCK UNIVERSITY, Country: CANADA, Abstract-ID: 2049

INTRODUCTION:
High-impact sports induce a persistent skeletal load, positively influencing bone mineral properties among athletes. However, extended periods of intense training may exacerbate inflammation, potentially leading to an imbalance in bone remodelling, favouring increased bone resorption. While current nutritional strategies for athletic youth predominantly emphasize whey protein (WP) supplementation, this study explores whether there are potentially comparable benefits of Greek yogurt (GY), a nutrient-dense wholefood dairy product rich in bone-supporting elements such as protein, calcium, and phosphorus.
METHODS:
A total of 31 University athletes of various high-impact sports (aged 17-22 years; 13 males, 18 females), participated in this study which employed a randomized controlled, parallel design including an initial 8-week control phase, followed by an 8-week intervention period. During the control phase, participants maintained their typical diet and training routines. During the intervention period, participants were randomly assigned to consume either 175 g GY (1 serving: flavoured, 0%, 130 calories, 17 g protein, 225 g calcium) twice a day or ⅔ of a scoop of commercially available WP powder twice a day (morning and night; flavoured, ~29 g, 120 calories, 19 g protein, 112.5 g calcium). Body composition and bone properties were measured at the studys commencement (week 0), at the end of the control period (week 8) and after the intervention (week 16). Morning blood draws were also collected during weeks 0, 8, and 16 to measure bone biomarkers (osteocalcin, P1NP, OPG, CTX, RANKL, sclerostin) and inflammatory cytokines (CRP, IL6, IL10, TNFα).
RESULTS:
Although statistical significance was not attained, negligible alterations in relative body fat were noted during the control weeks 0 to 8 (Δ<1%) while both the GY and WP groups exhibited increases in relative body fat during the intervention weeks 8 to 16 (Δ=1-2%). No changes in body mass (kg), or upper/lower bone speed of sound (s) were observed irrespective of intervention group or sex.
CONCLUSION:
By comparing the effects of Greek yogurt consumption with whey protein supplementation, this research aims to provide valuable insights into the potential benefits of incorporating wholefood dairy products into athletes diets.