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.

Lowndes et al. Nutrition Journal 2012 11:55   doi:10.1186/1475-2891-11-55

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