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The study examined the effects of various test meals, including cooked lean meat, corn oil, sucrose, and whiskey, on plasma amino acid concentrations in six healthy men. Results showed that amino acid levels peaked at 1-2 hours post-meal and varied significantly among individuals, with some subjects responding differently to the same meal types. Overall, the findings indicate that amino acid responses to food intake are highly variable and not solely dependent on the quantity of protein consumed.
- Author
- Gui Machado
- Language
- EN