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Table 3 Comparison of clinical data after 4-weeks intake of preparation period and test period

From: Eating a healthy lunch improves serum alanine aminotransferase activity

Characteristics Preparation period Test period Change P value
N 10    10
Body weight (kg)* 70.4±2.9 69.7±2.5 -0.1 0.551
BMI (kg/cm2)* 23.9±0.8 23.6±0.7 0.0 0.597
Abdominal circumference (cm)** 85.9±1.9 84.9±1.7 -0.5 0.503
Blood pressure*     
  SBP (mmHg) 120±5 121±4 1 0.635
  DBP (mmHg) 75.3±4.5 77.9±2.7 2.9 0.276
Glucose (mg/dL) 91.2±3.3 95.3±3.5 4.1 0.361
ALT (U/L) 26.2±3.8 19.6±1.9 -6.6 0.023
AST (U/L) 23.0±2.0 20.3±1.2 -2.7 0.066
γ-GTP (U/L) 36.7±6.5 36.0±7.9 -0.7 0.806
Total cholesterol (mg/dL) 204±8 212±8 7 0.216
HDL-cholesterol (mg/dL) 53.6±4.3 56.0±3.2 2.4 0.312
LDL-cholesterol (mg/dL) 124±8 130±8 7 0.316
Triacylglycerol (mg/dL) 152±31 138±20 -14 0.645
NEFA (μEq/L) 436±74 515±63 79 0.446
HMW-adiponectin (μg/mL) 2.66±0.19 2.97±0.20 0.31 0.124
  1. Data show mean ± S.E. *n = 9, **n = 8.
  2. P value: two-tailed paired t-test.
  3. Abbreviations: BMI Body mass index, SBP Systolic blood pressure, DBP Diastolic blood pressure, ALT Alanine aminotransferase, AST Aspartate aminotransferase, γ-GTP Gamma-glutamyltranspeptidase NEFA Non-esterified fatty acid, HMW-adiponectin High molecular weight-adiponectin.