Table 1

Characteristics of all enrolled subjects

Indices

Healthy (X ± SD)

HBV(X ± SD)

HCC(X ± SD)

F

p

AGE

47.48 ± 8.05

46.85 ± 12.06

52.45 ± 9.85

15.89

0.00

Sex

Male(118)

Male(66)

Male(155)

16.43

0.00

Female(32)

Female(34)

Female(24)

TBIL(μmol/L)

12.64 ± 5.08

15.54 ± 8.67

16.38 ± 14.16

4.709

0.009

TP(g/L)

77.71 ± 3.25

78.49 ± 4.90

71.23 ± 6.04

98.155

0.00

ALB(g/L)

47.20 ± 2.24

48.27 ± 2.21

40.91 ± 3.96

250.025

0.00

ALT (U/L)

22.46 ± 15.00

31.33 ± 20.37

54.13 ± 65.15

20.005

0.00

AFP(μg/L)

2.8(1.82-3.88)

1.54(1.13-2.28)

34.4(5-1210)

149.83

0.00

Data were presented as mean ± SD, or median and range. Differences in continuous variables were evaluated by One-way analysis of variance with post hoc analysis using Tukey test and Kruskal-Wallis test.

* p value < 0.05 was considered statistically significant.

Zhao et al. Nutrition Journal 2011 10:49   doi:10.1186/1475-2891-10-49