TABLE 1.

Baseline subject characteristics¹

Characteristic	Value
n (sex)	14 (3M, 11F)
Race H/AA/W	1/9/4
Age, y	40 ± 7
BMI, kg/m2	33.2 ± 4.7
Glucose, mg/dL	95 ± 20
HbA1c, %	5.9 ± 0.7
Total cholesterol, mg/dL	166 ± 20
Triglycerides, mg/dL	98 ± 45
Total protein, g/dL	6.9 ± 0.3
Albumin, g/dL	4.0 ± 0.2
Blood urea nitrogen, mg/dL	13 ± 2
Creatinine, mg/dL	0.7 ± 0.1
Whole-body protein turnover, fasted state, µmol Leu/kgFFM/h
Synthesis	190 ± 39
Breakdown	217 ± 44
Turnover	222 ± 44
Net balance	−28 ± 6
Integrated,2 mg protein/kgFFM/h
Synthesis	289 ± 105
Breakdown	266 ± 97
Turnover	370 ± 106
Net balance3	23 ± 21

¹Data are presented as mean ± SD. Baseline data represent the mean values of measures collected prior to the initial randomization diet and after the washout period prior to the crossover diet. AA, African American; H, Hispanic; HbA1c, glycated hemoglobin; kgFFM, kilograms fat-free mass; W, white.

²Data from 3 participants were not available for integrated protein synthesis.

³Net balance is net protein balance determined by subtracting protein breakdown from protein synthesis rates.