Table 4

Changes in cholesterol and lipids
Baseline Week 12 Time p Time X group interaction p
Cholesterol (mmol/L) HFCS 10% 4.78 ± 1.14 4.44 ± 1.11 0.078
HFCS 20% 4.95 ± 0.89 4.47 ± 0.76
Sucrose 10% 5.14 ± 1.18 4.81 ± 0.98
Sucrose 20% 5.01 ± 1.04 4.61 ± 0.98
EO 4.82 ± 0.08 4.77 0.96
All 4.93 ± 1.01 4.63 ± 0.98*** <0.001
Triglycerides (mmol/L) HFCS 10% 1.34 ± 0.56 1.22 ± 0.55 0.806
HFCS 20% 1.30 ± 0.71 1.07 ± 0.50
Sucrose 10% 1.33 ± 0.63 1.08 ± 0.34
Sucrose 20% 1.42 ± 0.86 1.28 ± 0.70
EO 1.55 ± 0.73 1.38 ± 0.67
All 1.40 ± 0.70 1.22 ± 0.58*** <0.001
HDL (mmol/L) HFCS 10% 1.30 ± 0.22 1.30 ± 0.27 0.182
HFCS 20% 1.37 ± 0.34 1.28 ±0.27
Sucrose 10% 1.41 ± 0.33 1.38 ± 0.35
Sucrose 20% 1.34 ± 0.35 1.29 ± 0.32
EO 1.25 ± 0.24 1.28 ± 0.23
All 1.33 ± 0.30 1.30 ± 0.28 0.090
LDL (mmol/L) HFCS 10% 2.87 ± 0.98 2.61 ± 0.91 0.372
HFCS 20% 2.99 ± 0.78 2.70 ± 0.66
Sucrose 10% 3.12 ± 1.02 2.95 ± 0.93
Sucrose 20% 2.94 ± 0.94 2.68 ± 0.85
EO 2.87 ± 0.74 2.85 ± 0.89
All 2.95 ± 0.89 2.76 ± 0.86*** <0.001

Different than baseline, p < 0.05 *, p < 0.01 **, p < 0.001 ***.

Lowndes et al.

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

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