Table 6. Baseline characteristics of subjects by each group

Characteristics FWPS group (n=26) WPCS (n=22) p-value1)
Age 44.8±8.7 42.9±9.5 0.161
Weight (kg) 71.5±8.7 74.1±8.2 0.274
Height (cm) 172.4±5.3 172.7±4.7 0.857
BMI (kg/cm2) 24.0±2.3 24.8±2.4 0.221
Plasma test
 Albumin (g/dL) 4.89±0.21 4.86±0.22 0.531
 Glucose (mg/dL) 95.21±13.8 93.43±7.42 0.967
 ALT (IU/L) 26.75±24.49 24.36±10.78 0.470
 AST (IU/L) 23.89±7.59 21.86±5.14 0.490
 Creatinine (mg/dL) 0.94±0.13 0.91±0.12 0.365
 Total bilirubin (mg/dL) 0.76±0.37 0.72±0.27 0.954
 BUN (mg/dL) 13.36±3.41 13.38±2.32 0.985
CBC
 WBC (×103/μL) 6.52±1.43 6.73±1.61 0.629
 RBC (×106/μL) 4.86±0.31 4.94±0.37 0.371
 Hemoglobin (g/dL) 14.92±0.65 14.91±1.07 0.964
 Hematocrit (%) 43.88±1.84 43.79±2.67 0.875
 Platelet (×103/μL) 251.68±38.91 245.71±45.54 0.600
p-value estimated using t-test (or Mann-Whitney test) or chi-square test (or Fisher’s exact test).
FWPS, fermented whey protein supplementation; WPCS, whey protein concentration supplementation; BMI, body mass index; ALT, alanine aminotransferase; AST, aspartate aminotransferase; BUN, blood urea nitrogen; CBC, complete blood count; WBC, white blood cell count; RBC, red blood cell count.