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Table 4 Values of serum and blood components before and after the intervention

From: Dietary milk fat globule membrane supplementation combined with regular exercise improves skeletal muscle strength in healthy adults: a randomized double-blind, placebo-controlled, crossover trial

  

Placebo

MFGM

P-value

Serum components

 AST, IU/L

Baseline

17.7 ± 1.5

17.1 ± 0.6

 

4 weeks

17.6 ± 0.8

16.6 ± 0.6

P = 0.354

 ALT, IU/L

Baseline

14.3 ± 1.8

12.9 ± 1.3

 

4 weeks

12.4 ± 1.1

11.9 ± 1.0

P = 0.880

 Glucose, mg/dL

Baseline

96.6 ± 2.1

95.5 ± 3.1

 

4 weeks

94.3 ± 2.0

97.7 ± 2.5

P = 0.092

 Triglyceride, mg/dL

Baseline

99.4 ± 9.8

95.3 ± 10.5

 

4 weeks

92.5 ± 11.1

95.8 ± 9.2

P = 0.397

 Total cholesterol, mg/dL

Baseline

187.9 ± 7.6

179.9 ± 7.7

 

4 weeks

177.7 ± 6.6

177.3 ± 7.4

P = 0.387

Blood components

 WBCs, 102/μL

Baseline

49.6 ± 4.1

46.7 ± 3.5

 

4 weeks

41.9 ± 3.2

46.4 ± 2.9

P = 0.164

 RBCs, 104/μL

Baseline

503.1 ± 8.3

508.4 ± 8.9

 

4 weeks

494.0 ± 11.6

520.9 ± 11.1

P = 0.013

 Hemoglobin, mg/dL

Baseline

15.1 ± 0.2

15.3 ± 0.2

 

4 weeks

14.8 ± 0.2

16.0 ± 0.3

P < 0.001

  1. MFGM Milk fat globule membrane, AST Aspartate aminotransferase, ALT Alanine aminotransferase, WBCs White blood cells, RBCs Red blood cells
  2. Blood was collected from an intermediate vein of the forearm after an overnight fast. The serum samples were analyzed at SRL Inc. (Tokyo, Japan). The numbers of WBCs and RBCs, as well as the hemoglobin concentrations were measured with an automatic hemocytometer (Celltac MEK-5258, Nihon Kohden, Tokyo, Japan)
  3. Values are mean ± SEM of 14 subjects. Differences in study endpoints between interventions were analyzed by using a linear mixed model, with group, period, period baseline, and the interaction of group and period as fixed effects; and subject as a random effect. When the model showed a significant intervention effect, pairwise comparison between interventions was performed via Bonferroni analysis. Changes were considered significant if P < 0.05
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Nutrition Journal

ISSN: 1475-2891

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