Increased Fat-Free Body Mass and No Adverse Effects on Blood Lipid Concentrations 4 Weeks after Additional Meat Consumption in Comparison with an Exclusion of Meat in the Diet of Young Healthy Women

Table 2

Nutrient intakes of women at baseline and during 4 weeks periods of consuming diets with either additional meat content (M, 200 g pork fillet/d) or exclusion of meat products (NOM).¹

		Baseline	M	NOM
Total protein	(g/kg·d)	1,40 ± 0,29	2,25±0,35^b	1,15±0,26^a
	(g/d)	84,1 ± 16,0	134,7±15,8^b	69,3±16,5^a
	(% of energy intake)	17.1 ± 3.2	25.2±3.0^b	14.0±3.4^a
Leucine	(g/d)	6.51 ± 1.33	9.86±1.32^b	5.44±1.32^a
Methionine	(g/d)	1.74 ± 0.39	2.99±0.36^b	1.32±0.34^a
Vegetable protein	(g/d)	29.7 ± 5.9	30.1 ± 8.5	32.1 ± 6.4
Animal protein	(g/d)	54.4 ± 16.1	104.5±15.3^b	37.1±12.7^a
Fat	(g/d)	71,9 ± 13,1	81,3±16,4^b	69,8±14,2^a
	(% of energy intake)	32.4 ± 5.9	33.0 ± 6.8	33.2 ± 6.8
Carbohydrates	(g/d)	253,8 ± 50,0	229,5 ± 47,3	248,4 ± 40,5
	(% of energy intake)	51.0 ± 10.2	42.0 ± 8.8	53.3 ± 8.7
Energy	(kcal/d)	2062 ± 330	2247±305^b	1956±328^a

¹ Values are means ± SD, n = 14. The dietary intakes at baseline did not differ significantly between subjects starting intervention with either M or NOM. a,bWithin a row different superscripts indicate 𝑃<.05 between M and NOM (paired 𝑡-test).