Table 1.
Characteristics of Subjects in the Vegetable and Reduced Calorie and Fat (Caloric Reduction) Groups at 0 and 3 mo after Intervention. Subjects Were Fed 10 Meals/Wk during the Intervention Designed to Promote Weight-loss1
| Vegetable2 | Caloric Reduction | |||
|---|---|---|---|---|
| 0 Mo | 3 Mo | 0 Mo | 3 Mo | |
| Age (y) | 32.8 ± 8.4 | 32.9 ± 8.9 | 34.5 ± 8.5 | 34.7 ± 8.3 |
| Female/Male (n) | 14/6 | 13/4 | ||
| Weight (kg) | 95.0 ± 15.4a | 93.6 ± 9.8b | 97.2 ± 19.0a | 91.9 ± 19.8b |
| Fat mass (kg) | 39.6 ± 9.8a | 36.8 ± 10.2b | 42.2 ± 11.4a | 36.1 ± 10.7b |
| Fat-free mass (kg) | 56.1 ± 11.8 | 56.3 ± 11.7 | 56.2 ± 13.5 | 56.0 ± 13.9 |
| BMI (kg/m2) | 33.7 ± 3.7 | 33.0 ± 3.6 | 32.4 ± 3.0 | 31.0 ± 3.0 |
1
Values are mean ± SD for all such values.
2
Differences between 0 and 3 mo within each treatment group were tested with a paired t-test within a group, significance is indicated with a superscript (α = 0.05). Differences between vegetable and caloric reduction groups at baseline and 3 mo were tested with a 2 sample t-test (α = 0.05) and results are as follows. Age, weight, fat and fat-free mass, and BMI did not differ between vegetable and caloric reduction groups at either 0 or 3 mo.