Bioactive collagen peptides may improve pain and functionality in the Achilles tendon, says new study

February 26, 2019

The study concluded that supplementation with bioactive collagen peptides may accelerate the clinical benefits of calf-strengthening, and return-to-running programs, decreasing the risk of injury, and improving flexibility. 

A new double-blind, placebo-controlled study published in Nutrients1 found that supplementation with bioactive collagen peptides that target tendons and ligaments (Tendoforte by Gelita; Sergeant Bluff, IA) significantly improved pain and functionality of the Achilles tendon. In the study, 18 subjects, with a long history of Achilles tendinopathy, received either bioactive collagen peptides (5 g per day) or placebo for six months in combination with bi-daily eccentric calf-strengthening exercise. Using a cross-over design, each group switched interventions at the three-month mark, meaning that those who initially were assigned bioactive collagen peptides switched to placebo and vice versa.

Subjects were asked to rate their subjective Achilles tendon pain and functional limitations at baseline, three, and six months, using a Victorian Institute of Sports Assessment–Achilles (VISA-A) questionnaire. Results showed that in the first three months, the collagen group experienced significant improvements in their scores when compared to baseline, and following crossover, both groups experienced significant improvements in VISA-A scores when compared to baseline. Of the 18 participants, 12 were able to return to their desired running sport in just three months. The authors concluded that supplementation with bioactive collagen peptides may accelerate the clinical benefits of calf-strengthening, and return-to-running programs, decreasing the risk of injury, and improving flexibility.
 

References:

1. Praet SFE et al. “Oral supplementation of specific collagen peptides combined with calf-strengthening exercises enhances function and reduces pain in Achilles tendinopathy patients. Nutrients, vol. 11, no. 1 (2019): 76