Table 1.
Characteristics
| Subject |
Exercise |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| n | Age, yr | BMI, kg/m2 | Fat, % | Lean mass, kg | Leg volume, liters | Leg mass, kg | 1 RM, kg | Total weight lifted, kg | 1-RM mean, % | Time, min | |
| Blend | 8 | 22.3 ± 1.0 | 26.6 ± 0.8 | 23.9 ± 1.4 | 59.5 ± 2.5 | 10.9 ± 0.5 | 11.3 ± 0.5 | 124 ± 7 | 6,265 ± 353 | 65 ± 1 | 26 ± 1 |
| Whey | 8 | 23.6 ± 1.0 | 25.0 ± 1.3 | 25.1 ± 2.7 | 56.6 ± 3.0 | 10.4 ± 0.5 | 10.8 ± 0.6 | 126 ± 11 | 6,302 ± 527 | 63 ± 1 | 27 ± 2 |
Values are means ± SE; n, no. of subjects. Subject and exercise characteristics of participants were randomized to receive Whey (whey protein; n = 8) or Blend (soy-dairy protein blend; n = 8) at 1 h postexercise.
BMI, body mass index; 1-RM, one repetition maximum.