TABLE 3.
Effect of protein and carbohydrate source on meal, carbohydrate, and protein intake1.
| Carbohydrate source |
P value |
|||||
|---|---|---|---|---|---|---|
| Baked French fries | Instant mashed potatoes | Rice | Protein | Carbohydrate | Protein by carbohydrate | |
| Meal intake (kcal) | 678.4 ± 29.74a | 694.09 ± 27.43a | 905.1 ± 48.47b | 0.3108 | <0.0001 | 0.3570 |
| Carbohydrate intake (kcal) | 436.2± 29.83a | 451.9 ± 27.03a | 666.9 ± 48.65b | 0.4469 | <0.0001 | 0.3996 |
| Protein intake (kcal) | 242.2 ± 1.90 | 242.1 ± 1.90 | 238.2 ± 1.90 | 0.0331 | 0.0737 | 0.3105 |
Abbreviation: ANOVA, analysis of variance.
Values in the same row with different superscript letters differ, P < 0.05.
1
Data are least-square means ± SEM, n = 26. A 2-factor ANOVA for meal, carbohydrate, and protein intake (kcal) was used with protein and carbohydrate as main factors. Values are means of meals with animal and plant protein sources.