Table 4.
Metabolic Changes Between Groups1
| Baseline (kcal/kg FFM) | Week 8 (kcal/kg FFM) | P Value2 | |
|---|---|---|---|
| Resting Metabolic Rate | .001 | ||
| HPLF3 | 27.9 ± 2.2 (19.7–34.0) | 23.7 ± 1.5 (19.0–30.8) | |
| HCLF | 30.4 ± 1.5 (18.2–34.6) | 25.3 ± 1.7 (16.0–29.4) | |
| Thermic Effect of Meal | .001 | ||
| HPLF | 34. 9 ± 3.1 (24.3–47.1) | 26.3 ± 1.5 (20.2–33.3) | |
| HCLF | 35.3 ± 1.9 (25.5–39.8) | 26.3 ± 2.2 (14.7–33.3) | |
1
All values are mean ± SEM; range in parentheses. Groups did not differ significantly at baseline.
2
Data were analyzed by analysis of covariance (covariates: mass, fat-free mass, age, and % body fat). Significance was set at P < .05. No significance was found for interactions between diets.
3
HPLF, high-protein, low-fat (n = 9); HCLF, high-carbohydrate, low-fat (n = 7).