Table 2.
Body fat composition
| Variable | FHBL | Controls | p value |
|---|---|---|---|
| Body weight (kg) | 86 (70–110) | 87 (71–114) | NS |
| Body fat (%) | 26 (19–30) | 23 (12–35) | NS |
| Lean body mass (kg) | 61 (49–77) | 64 (58–67) | NS |
| Peripheral fat mass (kg) | 8.4 (5.7–14.1) | 8.6 (3.9–16.6) | NS |
| Trunk fat mass (kg) | 11.7 (6.1–16.7) | 10.8 (3.6–19.9) | NS |
| Abdomen | |||
| Subcutaneous adipose tissue (cm2) | 189.31 (148.43–429.06) | 203.35 (47.76–504.59) | NS |
| Visceral adipose tissue (cm2) | 124.20 (38.71–180.71) | 106.61 (26.46–218.99) | NS |
| Visceral:subcutaneous adipose tissue ratio | 0.62 (0.26–1.19) | 0.55 (0.22–1.08) | NS |
Data are median (range)