Table 3.
Baseline characteristics of study participants (n = 18).
| Characteristics | Mean ± SD |
|---|---|
| Age (years) | 22.7 ± 1.1 |
| Body composition | |
| BMI (kg/m2) | 21.4 ± 2.0 |
| Fat mass (%) | 26.3 ± 3.0 |
| Waist: hip ratio | 0.7 ± 0.0 |
| Visceral fat index | 2.8 ± 1.1 |
| Basal metabolic rate (kcal/day) | 1264.3 ± 87.5 |
| Physical examination | |
| Fasting blood glucose level (mmol/L) | 4.8 ± 0.4 |
| Fasting insulin level (mIU/L) | 14.6 ± 6.7 |
| Systolic blood pressure (mmHg) | 109.6 ± 6.9 |
| Diastolic blood pressure (mmHg) | 65.7 ± 6.4 |
| Eating behavior | |
| Rice intake per meal (g) | 61.1 ± 20.8 |
| External eating score | 3.3 ± 0.4 |
| Emotional eating score | 2.5 ± 0.8 |
| Restrained eating score | 2.7 ± 0.7 |