Table 2.

Participant characteristics. All values are expressed as mean ± SE. ANOVA, a repeated two-way analysis of variance. T × G, effect of time × group interaction. BW: body weight.

	Group	Baseline	After 8 weeks	ANOVA
				Time	T × G	Group
Energy (kcal)	Prot (1)	2147 ± 72	1997 ± 59	0.302	0.440	0.537
	Carb (2)	1996 ± 55	1974 ± 42
Protein (g/BW)	Prot	1.08 ± 0.07	1.23 ± 0.07 *,#	0.578	0.036	0.253
	Carb	1.08 ± 0.09	1.00 ± 0.07
Carbohydrate (g/BW)	Prot	4.94 ± 0.35	4.65 ± 0.28	0.567	0.240	0.535
	Carb	4.48 ± 0.21	4.62 ± 0.18
Height (cm)	Prot	165.1 ± 1.4	165.1 ± 1.4	0.457	0.573	0.683
	Carb	166.0 ± 1.6	166.1 ± 1.7
Body weight (kg)	Prot	60.6 ± 1.9	60.0 ± 1.8	0.055	0.765	0.830
	Carb	61.1 ± 1.4	60.6 ± 1.4
Body fat ratio (%)	Prot	23.2 ± 1.9	20.2 ± 1.2	<0.001	0.931	0.983
	Carb	23.2 ± 1.6	20.1 ± 1.2
Fat free mass (kg)	Prot	46.3 ± 1.2	47.8 ± 1.1	0.004	0.958	0.708
	Car	46.8 ± 1.3	48.4 ± 1.1
Thigh circumference (cm)	Prot	56.2 ± 0.9	56.4 ± 0.8	0.733	0.937	0.261
	Carb	54.8 ± 0.1	55.0 ± 0.1
Calf circumference (cm)	Prot	37.6 ± 0.6	37.6 ± 0.5	0.714	0.440	0.722
	Carb	37.4 ± 0.5	37.2 ± 0.5
Waist circumference (cm)	Prot	74.4 ± 1.5	75.4 ± 1.2	0.630	0.534	0.358
	Carb	76.7 ± 1.6	76.6 ± 1.2
Leg extension (kg)	Prot	43.1 ± 2.0	48.2 ± 1.9	<0.001	0.756	0.194
	Carb	47.7 ± 2.4	52.7 ± 2.6
Leg curl (kg)	Prot	39.2 ± 1.7	42.9 ± 1.7	<0.001	0.839	0.456
	Carb	42.1 ± 2.3	45.8 ± 2.2
Squat (kg)	Prot	92.7 ± 3.8	99.5 ± 4.2	<0.001	0.486	0.129
	Carb	86.6 ± 3.8	96.5 ± 3.2
Bench press (kg)	Prot	41.9 ± 2.8	44.1 ± 2.6	<0.001	0.581	0.100
	Carb	37.1 ± 1.5	40.4 ± 1.6

^# Statistically significant by a non-paired t-test from the Carb group (P < 0.05); * Statistically significant by a paired t-test between baseline and after 8 weeks (P < 0.05); ⁽¹⁾ an egg white protein supplement group; ⁽²⁾ a maltodextrin supplement group.