Table 4.

Change in fasting blood markers (post-intervention–pre-intervention), grouped by dietary condition. Blood profile determined from fasting venous blood sample. Bold p-values indicate strong evidence of a difference between meal groups.

	CON (n = 18)	LEN (n = 20)	p-Value
∆ Total Cholesterol (mmol/L)	0.36 (0.43)	−0.11 (0.50)	<0.01
∆ HDL Cholesterol (mmol/L)	0.10 (0.14)	−0.07 (0.15)	<0.001
∆ LDL Cholesterol (mmol/L)	0.30 (0.36)	−0.03 (0.43)	0.02
∆ Triglycerides (mmol/L)	−0.21 (0.54)	−0.06 (0.73)	0.51
∆ GLU (mmol/L)	−0.05 (0.44)	−0.06 (0.34)	0.56
∆ INS (mmol/L)	−2.40 (8.84)	−3.83 (22.35)	0.85
∆ HbA1c (%)	0.06 (0.38)	0.03 (0.17)	0.56
∆ HOMA-IR	−0.59 (2.29)	−0.95 (5.23)	0.87

Data represent mean change (∆) in fasting marker (post-intervention–pre-intervention) (standard deviation). p-values determined with ANOVA. Abbreviations: control, CON; lentil, LEN; high density lipoprotein, HDL; low density lipoprotein, LDL; glucose, GLU; insulin, INS; hemoglobin A1c, HbA1c; and homeostatic model of insulin resistance, HOMA-IR.