FIGURE 2.

Approximate data extracted and redrawn from Abou Sawan et al. [85], 2021¹ and Hermans et al. [82], 2022² displaying the approximate increase in postprandial leucine concentrations (left) and postprandial muscle protein synthesis rates (right), following the ingestion of 2 different “mixed-meals” (chilli¹ and a breakfast of a croissant, butter, and orange juice²), a whole-food (boiled eggs²), and a refined protein source (whey protein¹). FSR, fractional synthetic rate.