Table 2. Baseline characteristics of the participants.
| Lean(n = 18) | Obese(n = 18) | Obese diabetic(n = 6) | |
| Age (y) | 61.8±5.9 | 62.6±3.2 | 64.2±4.6 |
| BMI (kg m−2) | 23.8±0.8 | 32.4±3.01 | 33.5±3.31 |
| Body fat (%) | 21.9±5.7 | 38.2±5.21 | 39.9±5.11 |
| VAT (cm2)2 | 102±40 | 231±751 | 215±311 |
| SAT (cm2)2 | 163±52 | 350±991 | 383±421 |
| VAT/SAT ratio2 | 0.64±0.20 | 0.68±0.24 | 0.57±0.12 |
| TAG (mmol/L) | 1.5±0.5 | 2.1±0.92 | 2.0±1.02 |
| FFA (mmol/L) | 0.51±0.21 | 0.51±0.13 | 0.58±0.11 |
| Insulin (mmol/L) | 6.1±2.8 | 13.4±6.62 | 13.3±7.82 |
| Glucose (mmol/L) | 5.2±0.4 | 5.5±0.4 | 7.2±1.02 |
Values are expressed as mean ± standard deviation. Abbreviations: Free fatty acids (FFA), Triglycerides (TAG), Subcutaneous Adipose Tissue (SAT), Visceral adipose tissue (VAT).
1
Significantly different (p<0.05) from lean subjects.
2
For VAT, SAT en VAT/SAT ratio n = 17 for lean subjects, n = 18 for obese subjects and n = 4 for obese diabetic subjects.