Table 2. Fat mass and lean mass at the beginning and the end of the study.
| Insulin 103 nmol/kg |
insulin + LAG 103 nmol/kg + 1 nmol/kg |
4 x insulin + LAG 412 nmol/kg + 1 nmol/kg |
||
|---|---|---|---|---|
|
Fat mass (g) Average ± SEM |
Start | 23.2 ± 1.2 (7%) | 24.0 ± 1.5 (7%) | 25.2 ± 1.0 (7%) |
| End | 27.1 ± 1.9* (7%) | 25.1 ± 1.5 (7%) | 33.6 ± 1.4**** (9%) | |
|
Lean mass (g) Average ± SEM |
Start | 281.4 ± 6.3 (80%) | 280.2 ± 5.0 (81%) | 283.3 ± 5.8 (81%) |
| End | 302.8 ± 9.2*** (82%) | 273.1 ± 4.9 (81%) | 288.9 ± 6.1 (79%) | |
* indicate p < 0.05
*** indicate p < 0.001
**** indicate p < 0.0001, analyzed using paired t-test for each group