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. Author manuscript; available in PMC: 2010 Aug 2.

Published in final edited form as: Hypertension. 2008 May 26;52(1):72–79. doi: 10.1161/HYPERTENSIONAHA.108.111427

Table 2.

Body composition

Variable	Weight Loss (n=26)		Control (n=14)
Variable	Baseline	16 Weeks	Baseline	16 Weeks
Body weight (kg)	85 ± 3	76 ± 2^*^†	94 ± 3^‡	95 ± 3
Body mass index (kg/m²)	29 ± 1	26 ± 1^*^†	31 ± 1	31 ± 1
Waist circumference (cm)	95 ± 2	88 ± 2^*^†	98 ± 3	100 ± 3
Hip circumference (cm)	109 ± 2	102 ± 1^*^†	112 ± 1	112 ± 2
Waist:hip ratio	0.88 ± 0.01	0.87 ± 0.02	0.88 ± 0.02	0.89 ± 0.02
Fat-free mass (kg)	53 ± 2	51 ± 2^*^†	59 ± 3	61 ± 3
Total body fat (kg)	32 ± 2	26 ± 2^*^†	35 ± 2	35 ± 1
Total body fat (%)	39 ± 2	33 ± 2^*^†	38 ± 2	39 ± 2
Total abdominal fat (cm²)	513 ± 25	374 ± 24^*^†	509 ± 33	533 ± 29
Abdominal visceral fat (cm²)	128 ± 10	84 ± 7^*^†	150 ± 19	154 ± 19
Abdominal subcutaneous fat (cm²)	385 ± 24	290 ± 22^*^†	359 ± 26	379 ± 26
Abdominal visceral:subcutaneous fat ratio	0.38 ± 0.04	0.33 ± 0.04	0.44 ± 0.06	0.44 ± 0.07

Values are mean ± standard error;

^*

P<0.05 vs. Pre;

^†

P<0.05 group (Weight loss, Control) × time (Pre, Post) interaction;

^‡

P<0.05 vs. Weight Loss.