Table 1.
Baseline characteristics of the study sample; Hindustani Surinamese (South Asians) aged 18–60 years participating in a diabetes lifestyle or control intervention for South Asians in The Hague, the Netherlands (DH!AAN study)
| Attendance | |||||||
|---|---|---|---|---|---|---|---|
| Total | Non-attendees | Attendees | |||||
| (n 535) | (n 174) | (n 361) | |||||
| n or Mean | % or sd | n or Mean | % or sd | n or Mean | % or sd | P | |
| Sociodemographic characteristics | |||||||
| Number of men | 265 | 49·5 | 92 | 54·1 | 173 | 47·4 | 0·148 |
| Mean age in years (sd) | 43·5 | 10·4 | 42·2 | 10·6 | 44·2 | 10·2 | 0·037 |
| High level of education* | 458 | 88·2 | 145 | 87·3 | 313 | 88·7 | 0·664 |
| Family history of diabetes | 397 | 76·2 | 130 | 78·3 | 267 | 75·2 | 0·439 |
| Family member in trial | 49 | 9·2 | 14 | 8·2 | 35 | 9·6 | 0·614 |
| Allocated to control intervention | 252 | 47·1 | 82 | 48·2 | 170 | 46·6 | 0·720 |
| Screening results | |||||||
| Mean BMI in kg/m2 (sd) | 27·5 | 4·1 | 27·2 | 4·1 | 27·6 | 4·2 | 0·343 |
| Blood test: high OGTT values† | 205 | 38·5 | 51 | 29·7 | 154 | 42·7 | 0·009 |
| Other psychosocial factors | |||||||
| Positive attitude | |||||||
| PA | |||||||
| Direct | 509 | 97·3 | 163 | 98·8 | 346 | 96·6 | 0·159 |
| Indirect | 505 | 96·6 | 163 | 98·8 | 342 | 95·5 | 0·058 |
| Diet | |||||||
| Conventional healthy diet | 513 | 98·3 | 163 | 98·8 | 350 | 98·0 | 0·542 |
| Importance of brown rice | 219 | 41·9 | 60 | 36·4 | 159 | 44·4 | 0·083 |
| Importance of snacks | 150 | 29·2 | 44 | 27·3 | 106 | 30·0 | 0·533 |
| Pleasure in brown rice | 127 | 25·0 | 42 | 26·4 | 85 | 24·4 | 0·632 |
| Pleasure in snacks | 270 | 52·9 | 84 | 52·8 | 186 | 53·0 | 0·973 |
| Perceived social support | |||||||
| PA | |||||||
| Partner | 246 | 47·0 | 81 | 49·1 | 165 | 46·1 | 0·523 |
| Others | 339 | 64·8 | 105 | 63·6 | 234 | 65·4 | 0·701 |
| Diet | |||||||
| Conventional healthy diet | 300 | 57·6 | 97 | 58·8 | 203 | 57·0 | 0·705 |
| Brown rice | 132 | 25·3 | 31 | 18·8 | 101 | 28·3 | 0·020 |
| Snacks | 147 | 28·2 | 43 | 26·1 | 104 | 29·1 | 0·469 |
| Perceived self-efficacy | |||||||
| PA | 358 | 68·5 | 120 | 72·7 | 238 | 66·5 | 0·154 |
| Diet | |||||||
| Conventional healthy diet | 483 | 92·4 | 157 | 95·2 | 326 | 91·1 | 0·102 |
| Brown rice | 159 | 30·5 | 59 | 35·8 | 100 | 28·0 | 0·074 |
| Snacks | 319 | 62·5 | 101 | 63·5 | 218 | 62·1 | 0·760 |
| Stage of change | |||||||
| Motivated to change/adopt | |||||||
| PA | 351 | 65·6 | 98 | 57·6 | 253 | 69·3 | 0·008 |
| Diet | |||||||
| Conventional healthy diet | 475 | 91·0 | 150 | 90·9 | 325 | 91·0 | 0·962 |
| Brown rice | 226 | 43·3 | 71 | 43·0 | 155 | 43·4 | 0·934 |
OGTT, oral glucose tolerance test; PA, physical activity.
Data are presented as n and % unless otherwise indicated.
Differences in baseline characteristics were calculated with independent-sample t tests (continuous data) and Mann–Whitney U tests (binary data).
Education was classified as low (low vocational training or lower secondary education) or high (intermediate vocational training and higher secondary education to higher vocational training or university).
The blood test results were classed for participants with ‘a high OGTT result at baseline’ (impaired fasting glucose and/or impaired glucose tolerance) and participants with ‘no high OGTT result at baseline’ (e.g. only an elevated glycated Hb level and/or an elevated homeostasis model assessment of estimated insulin resistance).