Table 1 |
||
| Baseline characteristics of study participants (n = 17) | ||
| Variable | Mean ± SEM | Range |
| Age (y) | 58.6 ± 2.3 | (38–70) |
| Weight (kg)1 | 93.4 ± 4.0 | (67.8–120.9) |
| Height (cm)1 | 170.7 ± 2.1 | (154.4–184.5) |
| BMI (kg/m2)1 | 31.9 ± 1.0 | (26.9–38.8) |
| TC (mg/dL) | 172.9 ± 7.5 | (119.0–220.0) |
| TG (mg/dL) | 156.4 ± 18.8 | (68.0–328.0) |
| HDL-C (mg/dL) | 44.4 ± 1.9 | (36.0–65.0) |
| LDL-C (mg/dL) | 98.9 ± 5.6 | (59.0–133.0) |
| HbA1c (%) | 6.5 ± 0.1 | (5.8–7.8) |
1 Values obtained at study entry. BMI = body mass index, TC = total cholesterol, TG = triglycerides, HDL-C = high density lipoprotein cholesterol, LDL-C = low density lipoprotein cholesterol, HbA1c = hemoglobin A1c.
Thompson et al. Nutrition Journal 2012 11:23 doi:10.1186/1475-2891-11-23
