Table 3.
Dietary intake of older men who consumed beef-containing and vegetarian diets during a 12-week period of resistive traininga
| Baseline | Week RT5b | Week RT12c | |
|---|---|---|---|
| Energy (kcal/d) | |||
| Beef | 2,091±398 | 2,287±379 | 2,163±632 |
| Vegetarian | 2,282±392 | 2,279±442 | 2,155±287 |
| Protein (g/d) | |||
| Beef | 98±17 | 103±19 | 96±32 |
| Vegetarian | 105±12 | 102±17 | 103±14 |
| Protein/body weight (g/kg/d) | |||
| Beef | 1.1±0.2 | 1.0±0.4 | 1.1±0.2 |
| Vegetarian | 1.2±3.2 | 1.0±0.4 | 1.1±0.2 |
| Carbohydrate (g/d) | |||
| Beef | 264±63 | 260±63 | 238±73 |
| Vegetarian | 274±66 | 273±60 | 265±51 |
|
| |||
| Fatw (g/d) | |||
| Beef | 68±16 | 94±16 | 95±28 |
| Vegetarian | 85±25 | 87±32 | 79±28 |
| Alcohol (g/d) | |||
| Beef | 2.0±3.5 | 8.0±11.1 | 10.1±17.1 |
| Vegetarian | 2.6±4.7 | 3.2±8.5 | 4.9±12.6 |
| Vitamin C (mg/d) | |||
| Beef | 145±123 | 156±63 | 145±70 |
| Vegetarian | 120±63 | 141±110 | 146±85 |
| Total iron (mg/d) | |||
| Beef | 19.0±2.8 | 17.5±5.4 | 15.2±3.8 |
| Vegetarian | 20.9±6.3 | 23.5±9.4 | 20.9±7.6 |
|
| |||
| Heme ironw (mg/d) | |||
| Beef | 0 | 2.0±0.3 | 2.0±0.9 |
| Vegetarian | 0 | 0 | 0 |
| Nonheme ironx (mg/d) | |||
| Beef | 19.0±2.8 | 15.5±5.4 | 13.2±3.5 |
| Vegetarian | 20.9±6.3 | 23.5±9.4 | 20.9±7.6 |
| Iron density (mg/1,000 kcal) | |||
| Beef | 9.46±1.96 | 7.82±1.77 | 9.26±6.64 |
| Vegetarian | 9.56±2.18 | 10.19±3.19 | 9.64±3.60 |
| Monsen's bioavailable irony (mg/d) | |||
| Beef | 1.0±0.3 | 1.6±0.3 | 1.3±1.3 |
| Vegetarian | 1.1±0.6 | 1.3±0.9 | 1.2±0.6 |
|
| |||
| Tseng's bioavailable ironw (mg/d) | |||
| Beef | 0.3±0.3 | 0.9±0.3z | 0.8±0.3z |
| Vegetarian | 0.2±0.3 | 0.3±0.3 | 0.2±0.1 |
| Monsen's bioavailable iron density (mg/1,000 kcal) | |||
| Beef | 0.52±0.15 | 0.71±0.18 | 0.62±0.12 |
| Vegetarian | 0.65±0.23 | 0.55±0.17 | 0.52±0.26 |
| Tseng's bioavailable iron densityw (mg/1,000 kcal) | |||
| Beef | 0.13±0.06 | 0.36±0.17 | 0.41±0.15 |
| Vegetarian | 0.23±0.14 | 0.11±0.06 | 0.12±0.06 |
| Monsen's percent bioavailable ironw (percent of total iron) | |||
| Beef | 5.50±1.30 | 9.15±0.72z | 8.60±1.73z |
| Vegetarian | 5.12±1.17 | 5.05±1.74 | 5.24±1.14 |
| Tseng's percent bioavailable irony (percent of total iron) | |||
| Beef | 1.33±0.76 | 5.26±1.08z | 5.61±2.31z |
| Vegetarian | 1.03±0.28 | 1.16±0.60 | 1.16±0.31 |
a
All subjects consumed a lacto-ovo vegetarian diet at baseline. Beef, n=10; vegetarian, n=10. Values reported as mean±standard deviation.
b
Week RT5=week 5 of resistive training.
c
Week RT12=week 12 of resistive training.
w
Significant group×time interaction, P<.01.
x
Significant group×time interaction, P<.05.
y
Significant time effect, P<.05.
z
Beef group significantly different than vegetarian group (P<.01).