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 5
Fasting plasma free amino acid concentrations of women at baseline and after 4 weeks periods of either additional meat consumption (M, 200 g pork fillet/d) or exclusion of meat products (NOM).1
Baseline
M
NOM
Indispensable amino acids (μmol/L)
Histidine
94 ± 10
100 ± 18
98 ± 12
Isoleucine
51 ± 8
53 ± 8
53 ± 7
Leucine
112 ± 18
117 ± 14
119 ± 13
Lysine
159 ± 21
Methionine
24 ± 2
28 ± 7
28 ± 3
Phenylalanine
52 ± 8
60 ± 9
56 ± 9
Threonine
153 ± 45
163 ± 50
146 ± 34
Tryptophan
48 ± 8
51 ± 8
51 ± 6
Valine
199 ± 39
Dispensable amino acids (μmol/L)
Alanine
331 ± 61
371 ± 95
455 ± 136
Arginine
73 ± 20
80 ± 17
77 ± 14
Asparagine
56 ± 6
61 ± 10
61 ± 7
Cystine
50 ± 6
53 ± 7
53 ± 9
Glutamine
552 ± 72
531 ± 63
567 ± 72
Glutamic acid
18 ± 5
20 ± 7
20 ± 8
Glycine
195 ± 62
194 ± 58
228 ± 77
Proline
159 ± 41
165 ± 46
185 ± 40
Serine
96 ± 15
96 ± 14
104 ± 17
Tyrosine
47 ± 12
57 ± 15
55 ± 9
1 Values are means ± SD, . The dietary intakes at baseline did not differ significantly between subjects starting intervention with either M or NOM. Within a row different superscripts indicate between M and NOM (paired -test).
