Table. 1.
Table. 1.
Baseline characteristics of participants in the intervention and control groups
| Variables | Control group (n=30) | Intervention group (n=30) |
|---|---|---|
| Gender (female/male) | 26/4 | 21/9 |
| Age (years) | 52.23±8.79 | 55.33±9.64 |
| BMI (kg/m2) | 28.26±3.65 | 29.95±3.48 |
| HbA1c (mmol/mol) | 7.23±0.79 | 7.20±0.93 |
| TG (mg/dL) | 138.83±68.24 | 175.50±67.56 |
| FBS (mg/dL) | 149.80±43.89 | 150.83±47.76 |
| CHO (mg/dL) | 170.66±35.34 | 178.53±31.55 |
| HDL-c (mg/dL) | 60.83±17.83 | 51.13±14.22 |
| LDL-c (mg/dL) | 89.33±34.09 | 98.60±26.26 |
Values represent the mean±standard deviation.
BMI, body mass index; HbA1c, hemoglobin A1c; TG, triglyceride; FBS, fasting blood sugar; CHO, total cholesterol; HDL-c, high density lipoprotein cholesterol; LDL-c, low density lipoprotein cholesterol.
Prev Nutr Food Sci 2021;26:269~274 https://doi.org/10.3746/pnf.2021.26.3.269
© Prev. Nutr. Food Sci.