Dietary protein intervention
gluten free flour)
Protein treatments were a non-protein isocaloric placebo control (CON, blend of 50% maltodextrin and 50% low protein gluten free flour); isoenergetic whey protein isolate as active control (WHEY, 40 g WPI-A895; Fonterra, New Zealand), or a blend of KDP isolate and whey protein isolate (KDPWHE, 17 g KDP+23 g whey protein isolate) (Supplementary Material, SM, 