TABLE 3.
Demographic and anthropometric characteristics of study participants in each test protein group1
| Variables | EWP | WBE | CM |
|---|---|---|---|
| Age, y | 21.67 ± 4.5 | 23.40 ± 2.6 | 22.00 ± 3.4 |
| Weight, kg | 55.99 ± 3.3 | 55.22 ± 2.8 | 56.10 ± 9.1 |
| Height, m | 1.65 ± 0.1 | 1.60 ± 0.1 | 1.62 ± 0.1 |
| BMI, kg/m2 | 20.66 ± 0.8 | 21.67 ± 2.4 | 21.21 ± 1.3 |
| Hemoglobin, g/dL | 14.53 ± 1.3 | 13.34 ± 1.4 | 13.80 ± 3.1 |
| Plasma tryptophan,2 μmol/L | 108.33 ± 14.4 | 96.50 ± 15.5 | 108.38 ± 24.5 |
| Plasma kynurenine,2 μmol/L | 2.28 ± 0.5 | 1.95 ± 0.6 | 1.93 ± 0.8 |
| KT ratio | 0.022 ± 0.006 | 0.020 ± 0.003 | 0.018 ± 0.006 |
1Values are means ± SDs, n = 6/group. Different subjects were used for each experiment. CM, cooked meat; EWP, egg white protein; KT, kynurenine-to-tryptophan; WBE, whole boiled egg.
2Fasting.