Table 5 |
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|
Cardio-metabolic risk indicators during the 6-week trial 1 |
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|
HF diet (n = 9) |
LF diet (n = 8) |
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|
|
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|
Week 1 |
Week 6 |
Week 1 |
Week 6 |
|
|
|
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|
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 |
|
|
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|
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. |
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|
Varady et al. Nutrition Journal 2011 10:8 doi:10.1186/1475-2891-10-8 |
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