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Table 1 Baseline characteristics, performance data, clinical chemistry and nutrition data of 23 trained men 1

From: Probiotic supplementation affects markers of intestinal barrier, oxidation, and inflammation in trained men; a randomized, double-blinded, placebo-controlled trial

Variable

Reference range2,3

Probiotics (n = 11)

Placebo (n = 12)

Age, yr

 

37.6 ± 4.7

38.2 ± 4.4

BMI, kg . m-2

 

23.7 ± 2.2

23.9 ± 3.1

Weight, kg

 

80.2 ± 7.9

81.6 ± 6.3

Total body fat, %

 

14.2 ± 3.1

14.4 ± 3.5

VO2max, mL

 

4118 ± 172

4087 ± 169

VO2max, mL . kg-1 . min-1

 

51.2 ± 4.1

50.3 ± 3.6

Pmax, W

 

367 ± 28

357 ± 32

Prel, W . kg-1

 

4.53 ± 0.55

4.38 ± 0.62

Clinical Chemistry:

Glucose, mmol . L-1

3.9–6.1

4.5 ± 0.5

4.7 ± 0.4

Hemoglobin, g . L-1

136–172

153 ± 12

155 ± 19

Iron, μmol . L-1

14–32

20.4 ± 4.5

18.6 ± 3.9

Ferritin, μg . L-1

18–300

101 ± 42

89 ± 36

Cholesterol, mmol . L-1

< 5.85

4.47 ± 1.23

4.56 ± 1.13

HDL, mmol . L-1

0.80–1.80

1.30 ± 0.13

1.33 ± 0.19

Triglycerides, mmol . L-1

< 1.80

0.87 ± 0.32

0.81 ± 0.36

Vitamin D3, nmol . L-1

75–250

98 ± 26

106 ± 31

Testosterone, nmol . L-1

10–31

16.3 ± 4.9

18.2 ± 4.1

Creatinine, μmol . L-1

50–110

87 ± 13

93 ± 19

Diet (exerpts):

Energy, kJ . d-1

11776–13902

11989 ± 1803

12356 ± 2455

Fat, %

< 30% of kJ • d-1

34.5 ± 6.2%

35.9 ± 5.1%

Protein, %

10–15% of kJ • d-1

14.7 ± 2.1%

15.8 ± 3.2%

Carbohydrates, %

> 50% of kJ • d-1

47.9 ± 9.1%

46.5 ± 10.3%

Alcohol, %

< 3.5%

1.9 ± 1.2%

1.5 ± 0.9%

Water, mL

2600

3162 ± 595

3022 ± 952

Fibres, g

30

23 ± 7

21 ± 6

Vitamin C, mg

72–106

113 ± 58

118 ± 66

Vitamin E, mg

14

12 ± 5

15 ± 9

ß-Carotene, mg

4

3.1 ± 2.5

3.2 ± 2.7

Folate, μg

434–505

281 ± 155

244 ± 165

Vitamin B-6, mg

3.2–3.8

5.3 ± 2.9

5.1 ± 2.8

Vitamin B-12, μg

3.3–3.7

5.0 ± 2.8

5.8 ± 1.4

Sodium, mg

> 646

2610 ± 685

2446 ± 770

Potassium, mg

2171–2523

3162 ± 904

3406 ± 1251

Magnesium, mg

185–361

412 ± 134

444 ± 119

Calcium, mg

1085–1261

1108 ± 395

998 ± 327

Iron, mg

10.9–12.5

13.3 ± 4.6

14.5 ± 6.2

  1. 1Values are means ± SD, and did not differ between the groups (P > 0.05, Student’s t-test); 2Reference range for clinical chemistry parameters [26]; 3Reference values for dietary intake (RDA) in Germany, Austria, Switzerland [27], ranges presented here apply to physical active people; VO2max = maximum oxygen uptake, Pmax = maximum performance, Prel = Performance related to body weight.
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Journal of the International Society of Sports Nutrition

ISSN: 1550-2783

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