Table 2.

Body composition and strength measures of older men who consumed beef-containing vs vegetarian diets during a 12-week period of resistive training^a

	Baseline	Week RT12b	Percentage change
Weight (kg)
Beef	89.8±7.9	89.6±7.6	0.2±0.7
Vegetarian	89.0±8.3	89.3±9.6	−0.1±0.5
Percent body fat
Beef	30.5±6.0	30.6±6.6	0.2±0.2
Vegetarian	30.4±6.6	31.4±6.9	0.1±0.2
Fat-free mass (kg)
Beef	62.1±4.1	61.9±5.1	−0.4±0.9
Vegetarian	61.7±4.9	60.8±4.9	−1.4±2.8
Knee extensionx (Nmc)
Beef	111±22	138±28	25±4
Vegetarian	121±29	164±28	38±5
Seated leg curly (Nm)
Beef	109±25	139±23	30±6
Vegetarian	111±24	140±20	29±5
Seated chest pressy (Nd)
Beef	450±103	554±76	27±8
Vegetarian	449±58	511±61	14±2
Double leg pressz (N)
Beef	1,280±357	1,544±481	21±8
Vegetarian	1,339±212	1,589±161	20±3
Seated arm pully (N)
Beef	606±123	744±84	26±7
Vegetarian	603±68	741±84	23±2

^aBeef, n=10; vegetarian, n=11. Baseline and Week RT12 values reported as mean±standard deviation; percent change values reported as mean±standard error of the mean.

^bWeek RT12=week 12 of resistive training.

^cNm=newton·meter.

^dN=newton.

^xSignificant group×time interaction (P<.05).

^ySignificant time effect: P<.01.

^zSignificant time effect: P<.05.