Effects of Pork Protein on Recovery Following Simulated Fireground Activity

Firefighting is a physically and cognitively demanding occupation characterized by repeated exposure to strenuous activity, heat stress, heavy personal protective equipment, and time-sensitive occupational tasks. These demands can produce substantial physiological stress and fatigue that may influence recovery and readiness for subsequent occupational activities. Despite the importance of maintaining readiness between demanding events, relatively little is known about how short-term dietary strategies, particularly protein source and intake, influence recovery in career firefighters. This study will examine the effects of short-term consumption of ready-to-eat meals (RTEM) differing in protein source and quantity on physiological recovery and occupational performance following strenuous simulated firefighting activity. The study uses a randomized, double-blinded, repeated-measures crossover design in healthy adult career firefighters. Participants will complete three experimental conditions separated by a 14- to 21-day washout period. The dietary conditions consist of pork-based protein RTEM, plant-based protein RTEM, and a carbohydrate-focused lower-protein control condition. The pork- and plant-based conditions are designed to provide comparable energy and macronutrient intake while allowing investigation of potential differences associated with protein source. During each experimental condition, participants will complete a simulated fire ground test (FGT) consisting of nine occupationally relevant firefighting tasks while wearing personal protective equipment and a self-contained breathing apparatus. The FGT includes hose deployment and pulling, charged hose deployment, equipment carrying, a low-room search, forcible entry, ladder carrying, stair climbing and hose hoisting, ceiling breach activities, and a victim-dummy drag. Measures of FGT completion time, heart rate, air consumption, and work efficiency will be collected to characterize occupational performance and physiological demand. Recovery will be evaluated before the simulated firefighting activity and during the subsequent recovery period. Assessments will characterize blood-based markers of catabolism, immune stress, muscle damage, and clinical safety, as well as muscle soreness, mood, cognitive function, vertical jump performance, and subsequent occupational performance. The primary hypothesis is that the pork-based RTEM condition will attenuate catabolic responses, immune stress, muscle damage, soreness, and perceptions of fatigue following the FGT while supporting the maintenance or recovery of cognitive and physical performance. The inclusion of plant-based protein and carbohydrate-focused control conditions will help determine whether recovery responses differ according to dietary protein source and protein quantity. The findings are intended to provide preliminary evidence regarding practical, food-based nutritional strategies that may support recovery and occupational readiness among firefighters following strenuous firefighting activity.