Table 2.
Nutrient intakes of women at baseline and during 4 weeks periods of consuming diets with either additional meat content (M, 200 g pork fillet/d) or exclusion of meat products (NOM).1
| Baseline | M | NOM | ||
|---|---|---|---|---|
| Total protein | (g/kg·d) | 1,40 ± 0,29 | 2,25 ± 0,35b | 1,15 ± 0,26a |
| (g/d) | 84,1 ± 16,0 | 134,7 ± 15, 8b | 69,3 ± 16, 5a | |
| (% of energy intake) | 17.1 ± 3.2 | 25.2 ± 3.0b | 14.0 ± 3.4a | |
| Leucine | (g/d) | 6.51 ± 1.33 | 9.86 ± 1.32b | 5.44 ± 1.32a |
| Methionine | (g/d) | 1.74 ± 0.39 | 2.99 ± 0.36b | 1.32 ± 0.34a |
| Vegetable protein | (g/d) | 29.7 ± 5.9 | 30.1 ± 8.5 | 32.1 ± 6.4 |
| Animal protein | (g/d) | 54.4 ± 16.1 | 104.5 ± 15.3b | 37.1 ± 12.7a |
| Fat | (g/d) | 71,9 ± 13,1 | 81,3 ± 16, 4b | 69, 8 ± 14, 2a |
| (% of energy intake) | 32.4 ± 5.9 | 33.0 ± 6.8 | 33.2 ± 6.8 | |
| Carbohydrates | (g/d) | 253,8 ± 50,0 | 229,5 ± 47,3 | 248,4 ± 40,5 |
| (% of energy intake) | 51.0 ± 10.2 | 42.0 ± 8.8 | 53.3 ± 8.7 | |
| Energy | (kcal/d) | 2062 ± 330 | 2247 ± 305b | 1956 ± 328a |
1 Values are means ± SD, n = 14. The dietary intakes at baseline did not differ significantly between subjects starting intervention with either M or NOM. a,bWithin a row different superscripts indicate P < .05 between M and NOM (paired t-test).