Table 1 |
||||||
| Baseline characteristics on participants (n = 162) who completed the intervention | ||||||
| Entire population n = 162 | 10% HFCS n = 36 | 20% HFCS n = 24 | 10% Sucrose n = 29 | 20% Sucrose n = 33 | EO n = 40 | |
| Age (years | 42.8 ± 10.2 | 40.7 ± 10.3 | 41.7 ± 11.3 | 41.7 ± 11.2 | 42.9 ± 11.2 | 41.4 ± 10.2 |
| Body Mass (kg) | 87.2 ± 12.5 | 88.9 ± 12.3 | 89.4 ± 12.8 | 87.7 ± 14.2 | 89.1 ± 15.1 | 86.5 ± 12.7 |
| BMI | 31.9 ± 3.3 | 32.0 ± 3.4 | 32.2 ± 3.1 | 31.6 ± 3.7 | 32.1 ± 3.3 | 31.8 ± 3.1 |
| Body Fat Percent | 43.1 ± 6.5 | 43.2 ± 6.8 | 43.5 ± 6.3 | 44.0 ± 7.2 | 42.3 ± 5.8 | 42.4 ± 6.5 |
| Blood Glucose (mmol/L) | 4.9 ± 0.4 | 5.0 ± 0.4 | 5.0 ± 0.5 | 5.2 ± 0.7 | 5.1 ± 0.7 | 5.1 ± 0.6 |
| Cholesterol (mmol/L) | 4.9 ± 1.0 | 4.8 ± 1.1 | 4.9 ± 1.0 | 5.0 ± 1.2 | 5.0 ± 1.0 | 5.0 ± 0.8 |
Note: Attrition rates were not significantly different among the groups (37%, 47%, 40%, 28% and 25% respectively).
Lowndes et al. Nutrition Journal 2012 11:55 doi:10.1186/1475-2891-11-55
