Table 4.

Serum lipid concentrations in participants randomized to figs-added versus usual diet for 5 weeks (results of final blood tests shown)

	Period 1 (5 weeks) figs-added diet	Period 2 (5 weeks) usual diet	P value
n = 42
Total cholesterol, mg/dl	231 ± 46	227 ± 34	0.4
HDL cholesterol, mg/dl	53 ± 17	54 ± 14	0.06
Triglycerides, mg/dl	141 ± 132	139 ± 78	0.9
LDL cholesterol, mg/dl	134 ± 32	127 ± 22	1.0

	usual diet	figs-added diet	P value
n = 41
Total cholesterol, mg/dl	215 ± 41	235 ± 48	0.01
HDL cholesterol, mg/dl	52 ± 14	55 ± 17	0.1
Triglycerides, mg/dl	131 ± 82	141 ± 131	0.1
LDL cholesterol, mg/dl	119 ± 27	135 ± 32	0.02

Means ± SD are shown. Five participants did not have final blood tests. At the end of period 1, lipid values did not differ between the two groups (p = 0.1 for total cholesterol; p = 0.9 for HDL cholesterol; p = 0.7 for triglycerides, and p = 0.02 for LDL cholesterol). At the end of period 2, lipid values did not differ between the two groups (p = 0.4 for total cholesterol; p = 0.7 for HDL cholesterol; p = 0.9 for triglycerides, and p = 0.2 for LDL cholesterol).