Increased Fat-Free Body Mass and No Adverse Effects on Blood Lipid Concentrations 4 Weeks after Additional Meat Consumption in Comparison with an Exclusion of Meat in the Diet of Young Healthy Women

Table 1

Characteristics of women at baseline and after 4 weeks additional meat intake (M, 200 g pork fillet/d) or exclusion of meat products (NOM).¹

		Baseline	M	NOM
Age	(y)	26.1 ± 2.0	—	—
Weight	(kg)	60.4 ± 5.5	60.7±5.8^b	60.1±5.7^a
Height	(cm)	167.4 ± 6.3	—	—
BMI	(kg/m^2)	21.6 ± 2.0	21.7±2.0^b	21.5±2.0^a
Body fat mass	(kg)	16.2 ± 4.7	16.2 ± 5.0	16.1 ± 4.9
Fat-free body mass	(kg)	44.2 ± 4.8	44.5 ± 4.5	44.0 ± 4.4

¹ Values are means ± SD, n = 14. The values at baseline did not differ significantly between subjects starting intervention with either M or NOM. a,bWithin a row different superscripts indicate 𝑃<.05 between M and NOM (paired 𝑡-test).