Table 3 Subject characteristics of the whey with α-lactalbumin, soy and beef protein groups
Whey protein | Soy protein | Beef protein | |
|---|---|---|---|
Participants, M/F ( n ) | 16/23 | 24/26 | 30/28 |
Age (y) | 35 ± 17 | 34 ± 19 | 33 ± 16 |
Age range (y) | 18 – 70 | 18 – 69 | 19 – 70 |
Height (cm) | 172 ± 11 | 174 ± 10 | 169 ± 10 |
BW (kg) | 68.6 ± 13.8 | 73.6 ± 12.3 | 69.8 ± 11.8 |
BMI (kg/m 2 ) | 23.1 ± 3.5 | 24.3 ± 3.2 | 24.4 ± 4.0 |
BMI range (kg/m 2 ) | 18.2 – 33.9 | 18.1 – 33.4 | 18.7 – 38.7 |
BMR (MJ/d) | 6.5 ± 1.2 | 6.9 ± 1.0 | 6.7 ± 1.0 |
PAL | 1.76 ± 0.15 | 1.75 ± 0.14 | 1.73 ± 0.16 |
DER (MJ/d) | 11.4 ± 2.0 | 12.1 ± 2.1 | 11.5 ± 2.1 |
TFEQ Dietary restraint score | 6 ± 4 | 5 ± 3 | 6 ± 4 |
TFEQ Disinhibition score | 4 ± 2 | 4 ± 3 | 4 ± 3 |
TFEQ Hunger score | 4 ± 2 | 4 ± 3 | 4 ± 3 |