Wheat gluten hydrolysate (WGH) is reported to suppress the muscle injuries associated with exercise in long distance running and weight training. In the present study, we investigated the effects of WGH consumption on suppression of muscle injury after soccer training in a double-blind crossover study. Immediately after a mini soccer game, six soccer players consumed 18.0 g of WGH, and muscle injury was investigated using serum creatine kinase (CK) as an indicator. The results showed a significant increase in serum CK from immediately after exercise to 12 h after exercise stress (p<0.05) in the placebo group, while serum CK decreased during this same time period in the WGH group, and the difference between the two groups was significant. This suggests that WGH consumption suppresses delayed-onset muscle injury after exercise in soccer.