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Table 1 Baseline characteristics of subjects that completed the study (N = 49)

From: Role of whole grains versus fruits and vegetables in reducing subclinical inflammation and promoting gastrointestinal health in individuals affected by overweight and obesity: a randomized controlled trial

 

Treatment group

 

Baseline data

Control

WG

FV

P-value

Subjects (N)

14

17

18

 

Gender (M/F)

7/7

6/11

6/12

0.20

Age (years)

27.6 ± 5.9 b

39.2 ± 13.5 a

29.4 ± 12.8 ab

< 0.01

BMI (kg/m2)

30.1 ± 5.2

33.7 ± 6.3

30.3 ± 6.0

0.40

Plasma inflammatory markers

 IL-6 (pg/mL)

2.9 ± 1.5

4.4 ± 1.9

4.3 ± 2.6

0.60

 TNF-α (pg/mL)

23.8 ± 5.9

26.7 ± 4.17

24.2 ± 5.2

0.11

 hs-CRP (mg/mL)

0.6 ± 0.4

0.8 ± 0.6

0.7 ± 0.4

0.89

 LBP (mg/L)

1.8 ± 0.3

1.9 ± 0.4

1.8 ± 0.4

0.38

Stool short chain fatty acids (mmol/g feces)

 SCFA

101 ± 71

59.9 ± 39.7

64.0 ± 36.1

0.29

  Acetate

64.6 ± 38.2

42.9 ± 27.9

46.6 ± 28.0

0.43

  Propionate

20.4 ± 23.0

9.74 ± 7.65

9.61 ± 5.93

0.30

  Butyrate

16.3 ± 12.8

7.14 ± 5.32

7.80 ± 5.15

0.07

 BCFA

2.34 ± 1.74

1.74 ± 1.30

1.52 ± 0.78

0.37

Stool microbiota composition (relative abundance, %)

 Actinobacteria

6.54 ± 4.08

5.99 ± 3.39

4.42 ± 4.32

0.36

 Bacteroidetes

13.8 ± 9.7

11.2 ± 5.7

12.3 ± 8.1

0.38

 Firmicutes

78.8 ± 9.2

81.0 ± 8.4

82.4 ± 9.5

0.28

 Proteobacteria

0.67 ± 0.08

1.14 ± 1.92

0.43 ± 0.55

0.26

 Verrucomicrobia

0.18 ± 0.42

0.62 ± 1.13

0.46 ± 0.94

0.75

 Other

0.04 ± 0.11

0.07 ± 0.14

0.05 ± 0.14

0.79

  1. Mean ± standard deviation; WG whole grain, FV fruits and vegetables, BMI body mass index, IL-6 interleukin-6, TNF tumor necrosis factor-α, hs-CRP high-sensitivity C-reactive protein, LBP lipopolysaccharide binding protein, SCFA short chain fatty acids, BCFA branched chain fatty acids