Table 5

Cardio-metabolic risk indicators during the 6-week trial 1

HF diet

(n = 9)

LF diet

(n = 8)


Week 1

Week 6

Week 1

Week 6


Total cholesterol (mg/dL)

147 ± 11

162 ± 72

152 ± 10

139 ± 72

LDL cholesterol (mg/dL)

82 ± 10

90 ± 14

95 ± 8

86 ± 102

HDL cholesterol (mg/dL)

57 ± 5

56 ± 5

47 ± 4

40 ± 2

Triacylglycerols (mg/dL)

75 ± 14

57 ± 10

62 ± 8

74 ± 10

SBP (mm Hg)

125 ± 5

114 ± 32

131 ± 8

115 ± 32,3

DBP (mm Hg)

72 ± 3

67 ± 32

75 ± 3

68 ± 42

Glucose (mg/dL)

92 ± 1

96 ± 2

90 ± 2

91 ± 2

Insulin (mg/dL)

19 ± 3

13 ± 12

18 ± 5

14 ± 22

CRP (mg/dL)

6 ± 1

7 ± 1

5 ± 2

5 ± 2


1Data are presented as mean ± SEM. CRP: C-reactive protein, DBP: diastolic blood pressure, HF: high fat, LF: low fat, SBP: systolic blood pressure. Data were analyzed using repeated-measures ANOVA.

2P < 0.05 for main effect of time.

3P < 0.05 for diet × time interaction such that LF group had greater reductions in systolic blood pressure than the HF group.

Varady et al. Nutrition Journal 2011 10:8   doi:10.1186/1475-2891-10-8

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