Skip to main content

Table 1 Baseline characteristics of participants

From: Short-term intake of a Japanese-style healthy lunch menu contributes to prevention and/or improvement in metabolic syndrome among middle-aged men: a non-randomized controlled trial

Characteristics

Control group

Intervention group

p value

All

 

(n = 7)

(n = 28)

(n = 35)

Age (y)*

42.1 ± 4.5

48.5 ± 8.1

0.013

47.2 ± 7.9

Height (cm)*

174.3 ± 4.4

168.0 ± 5.8

0.012

169.3 ± 6.0

Weight (kg)†

70.4 ± 13.1

71.8 ± 11.3

0.773

71.5 ± 11.5

BMI (kg/m2)*

23.1 ± 3.9

25.4 ± 3.3

0.130

24.9 ± 3.5

BFP (%)†

23.6 ± 6.5

26.1 ± 5.8

0.208

25.6 ± 5.9

SBP (mmHg)†

127.3 ± 10.0

138.8 ± 14.1

0.117

136.5 ± 14.0

DBP (mmHg)*

81.3 ± 7.4

89.3 ± 11.0

0.080

87.7 ± 10.8

Waist Circumference (cm)*

85.2 ± 11.6

88.3 ± 9.2

0.449

87.7 ± 9.7

T-Chol (mg/dL)*

185 ± 32

215 ± 27

0.014

209 ± 30

LDL-Chol (mg/dL)†

105 ± 44

131 ± 31

0.194

126 ± 35

HDL-Chol (mg/dL)*

49 ± 17

56 ± 10

0.157

55 ± 12

Triacylglycerol (mg/dL)†

240 ± 374

158 ± 95

0.343

175 ± 182

Glucose (mg/dL)†

114 ± 18

114 ± 24

0.805

114 ± 23

Hemoglobin A1C (%)†

5.0 ± 0.3

5.4 ± 0.7

0.120

5.3 ± 0.6

Active ghrelin (fmol/mL)†

3.5 ± 5.7

1.7 ± 4.6

0.614

2.0 ± 4.8

Desacyl ghrelin (fmol/mL)†

133.2 ± 161.2

62.0 ± 107.2

0.331

76.3 ± 120.6

Leptin (pg/mL)†

1692 ± 1903

2574 ± 2134

0.201

2398 ± 2093

Energy (kcal)*

2206 ± 473

2188 ± 556

0.937

2191 ± 534

Protein (g)*

75.6 ± 14.9

76.8 ± 23.0

0.892

76.6 ± 21.4

Fat (g)*

64.7 ± 15.0

67.1 ± 23.5

0.792

66.6 ± 21.9

Carbohydrate (g)*

310.2 ± 122.8

308.6 ± 93.1

0.969

308.9 ± 97.7

Salt (g)*

11.3 ± 3.3

12.0 ± 3.8

0.648

11.9 ± 3.7

Soluble dietary fiber (g)†

3.0 ± 0.7

3.4 ± 1.6

0.680

3.4 ± 1.5

Insoluble dietary fiber (g)*

12.0 ± 3.0

11.1 ± 4.0

0.599

11.3 ± 3.8

Total dietary fiber (g)*

16.7 ± 6.4

15.9 ± 7.0

0.256

16.0 ± 6.8

Green and yellow vegetable (g)†

115.0 ± 102.0

92.0 ± 74.0

0.726

96.6 ± 79.2

Other vegetable (g)*

240.1 ± 128.5

182.1 ± 119.8

0.267

193.7 ± 121.9

Total vegetable (g)*

355.1 ± 156.1

274.1 ± 168.1

0.256

290.3 ± 166.8

  1. Data shows mean ± S.D.
  2. Abbreviations: BMI Body mass index, BFP Body fat percentage, SBP Systolic blood pressure, DBP diastolic blood pressure, T-Chol Total cholesterol, LDL-Chol Low-density lipoprotein cholesterol, HDL-Chol high-density lipoprotein cholesterol.
  3. *p stands for the difference between the control and intervention groups at baseline parameters analyzed by the independent sample t test. †p stands for the difference between the control and intervention groups at baseline parameters analyzed by the Mann–Whitney test.
  4. Difference was considered significant at p < 0.05.
Back to article page

Lipids in Health and Disease

ISSN: 1476-511X