Table 2.
Changes in inflammatory, CVR and oxidative stress markers with the HP and HC diet.
| Parameters | HP (n = 6) |
HC (n = 6) |
pb | ||||
|---|---|---|---|---|---|---|---|
| Baseline | 6 months | pa | Baseline | 6 months | pa | ||
| Inflammation | |||||||
| TNFα (pg/ml) | 19.03 ± 3.53 | 3.9 ± 0.71 | 0.005 | 17.75 ± 1.62 | 12.6 ± 1.9 | 0.05 | 0.001 |
| IL-6 (pg/ml) | 10.6 ± 0.41 | 4.7 ± 0.5 | 0.005 | 10.57 ± 0.31 | 9.1 ± 0.9 | 0.07 | 0.005 |
| IL-1β (pg/ml) | 14.7 ± 0.48 | 3.1 ± 0.73 | 0.001 | 14.5 ± 0.51 | 9.4 ± 0.4 | 0.03 | 0.001 |
| MCP-1 (pg/ml) | 18.7 ± 2.9 | 1.8 ± 0.9 | 0.003 | 18.1 ± 2.5 | 13.3 ± 2.1 | 0.04 | 0.001 |
| IFN-Ɣ (pg/ml) | 15.7 ± 0.61 | 8.7 ± 0.4 | 0.005 | 15.9 ± 0.51 | 12.4 ± 0.7 | 0.06 | 0.005 |
| hsCRP (mg/L) | 16.05 ± 1.01 | 2.85 ± 0.31 | 0.005 | 16.75 ± 0.8 | 7.4 ± 0.5 | 0.01 | 0.001 |
| Cardiovascular Risk Factors (CVR) | |||||||
| BP (sys/diast) | 128.3/85.3 ± 3/2 | 117/78.8 ± 2/2 | .01/.01 | 129/85 ± 3/2 | 117/79 ± 3/3 | .01/.01 | .73/.77 |
| Cholest(mg/dl) | 176 ± 14 | 152 ± 10 | 0.01 | 185 ± 13 | 170 ± 9 | 0.02 | 0.02 |
| TG (mg/dl) | 139 ± 14 | 95.8 ± 10 | 0.01 | 155 ± 13 | 159 ± 9 | 0.06 | 0.02 |
| HDL (mg/dl) | 49 ± 2 | 52 ± 2 | 0.04 | 49 ± 3 | 50 ± 2 | 0.08 | 0.05 |
| LDL (mg/dl) | 94.5 ± 4.2 | 80.4 ± 3.7 | 0.01 | 98 ± 4.4 | 95 ± 4.0 | 0.07 | 0.01 |
| FFA (mmol/L) | 0.73 ± 0.05 | 0.43 ± 0.03 | 0.001 | 0.71 ± 0.04 | 0.79 ± 0.03 | 0.04 | 0.001 |
| Oxidative Stress (ROS) | |||||||
| DCF (μM) | 4.0 ± 0.3 | 2.5 ± 0.1 | 0.01 | 4.1 ± 0.3 | 3.5 ± 0.3 | 0.04 | 0.01 |
| MDA (μM) | 2.0 ± 0.09 | 0.8 ± 0.06 | 0.01 | 2.1 ± 0.08 | 1.5 ± 0.08 | 0.04 | 0.03 |
ANALYSIS Mean ± SE were calculated.
a
Wilcoxon Signed Rank Test to compare baseline and 6 mo within diet group. p ≤ 0.05 was considered statistically significant.
b
Wilcoxon Rank Sum Test was used to compare variables between the two diet groups at 6 mo and.