TABLE 1.
Subject characteristics before the start of the controlled feeding1
| Value | |
|---|---|
| Age (y) | 45.0 ± 0.7 |
| Height (cm) | 168.0 ± 3.1 |
| Weight (kg) | 66.5 ± 3.1 |
| BMI (kg/m2) | 23.4 ± 0.5 |
| Fat mass (kg) | 16.2 ± 1.2 |
| Fat-free mass (kg) | 50.1 ± 2.9 |
| Total body water (kg) | 36.7 ± 2.1 |
| Total cholesterol (mg/dL) | 182.0 ± 8.5 |
| LDL cholesterol (mg/dL) | 109.1 ± 8.6 |
| HDL cholesterol (mg/dL) | 53.5 ± 3.9 |
| Triacylglycerol (mg/dL) | 97.1 ± 8.6 |
| Systolic blood pressure (mm Hg) | 115.6 ± 4.2 |
| Diastolic blood pressure (mm Hg) | 68.1 ± 2.6 |
| Heart rate (beats/min) | 65.6 ± 2.3 |
| Body temperature (°C) | 36.1 ± 0.2 |
1
All values are x̄ ± SEM; n = 15 (10 F, 5 M).