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Table 2 Comparison of selected cardiovascular disease risk factors between CAD patients and controls

From: Nutritional related cardiovascular risk factors in patients with coronary artery disease in IRAN: A case-control study

Variable

Patients (%)

Control (%)

pvalue

TG > 150 mg/dl

99.1

49.5

<0.001

TC > 200 mg/dl

50

25.5

<0.001

LDL-C > 100 mg/dl

99.1

60

<0.001

HDL-C < 35 mg/dl

75.6

25.4

<0.001

FBS > 126 mg/dl*

43.5

10.7

<0.001

BMI > 25 kg/m2

72.9

65.5

<0.002

BP > 140/90 mm Hg

76.9

22.8

<0.001

Current cigarette

smoking habit

39.8

7.4

<0.001

  1. (N1, N2 = 108)
  2. Abbreviations: TG (triglycerides); TC (total cholesterol); LDL-C (low density lipoprotein-cholesterol); HDL-C (high density lipoprotein-cholesterol); FBS (fasting blood sugar); BMI (body mass index); BP (blood pressure levels).
  3. *FBS concentrations were measured once.
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Nutrition Journal

ISSN: 1475-2891

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