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Table 1 Baseline characteristics of participants

From: Consumption of a dietary portfolio of cholesterol lowering foods improves blood lipids without affecting concentrations of fat soluble compounds

Characteristic

Treatments

P-valuea, b

Portfolio intensive (n = 101)

Portfolio routine (n = 122)

Control (n = 122)

 

Age, mean (SD) y

54.6 (9.8)

57.1 (8.3)

56.9 (9.3)

0.082

Sex

    

 Male

50 (49.5%)

37 (30.3%)

47 (38.5%)

0.014

 Female

51 (50.5%)

85 (69.7%)

75 (61.5%)

Body weight, mean (SD), kg

75.5 (13.5)

73.7 (13.3)

76.9 (13.8)

0.189

Body mass index, mean (SD), kg/m2

26.6 (4.0)

26.9 (3.8)

27.4 (3.9)

0.244

Blood pressure, mean (SD), mm Hg

    

 Systolic

120.9 (12.6)

119.5 (13.5)

119.9 (11.9)

0.683

 Diastolic

73.1 (9.0)

73.8 (8.3)

73.0 (8.0)

0.731

Lipids, mean (SD), mmol/Lc

    

 Total

6.53 (1.00)

6.63 (1.06)

6.45 (0.87)

0.830

 LDL-C

4.42 (0.89)

4.50 (0.88)

4.35 (0.72)

0.380

 HDL-C

1.42 (0.32)

1.40 (0.40)

1.39 (0.36)

0.836

 Triglycerides

1.53 (0.73)

1.61 (0.83)

1.65 (0.98)

0.574

Medication use

    

 Lipid lowering medication

13 (12.9%)

20 (16.4%)

18 (14.8%)

0.754

 Antihypertensive medication

18 (17.8%)

17 (13.9%)

28 (23.0%)

0.193

 Hormone-replacement medication

2 (2%)

7 (5.7%)

2 (1.6%)

0.195

 Thyroxine

9 (8.9%)

11 (9%)

15 (12.3%)

0.627

  1. ap-values calculated by ANOVA for continuous variables.
  2. bp-values calculated by CHI2/Fisher’s Exact Test for categorical variables.
  3. cMean lipid levels for 100 subjects in the portfolio intensive group, for 122 subjects in the portfolio routine, and for 121 subjects in the control.