Table 4.
Variation of body composition during the course of the study.
|
Fat free mass (FFM) Total body fat (TBF) |
Spirulina (n = 26) | Soya beans (n = 26) | Diff.(*) (P) | |
|---|---|---|---|---|
|
| ||||
| Mean ± SD | ||||
| FFM (kg) | Baseline | 40.5 ± 8.9 | 39.2 ± 7.3 | 1.3 (P = 0.80) |
| Endline | 42.2 ± 9.5 | 39.0 ± 6.4 | 3.2 (P = 0.01) | |
| Diff.(*) (P) | 1.7 (P = 0.56) | −0.02 (P = 0.22) | – | |
| TBF (kg) | Baseline | 15.0 ± 8.2 | 12.9 ± 7.9 | 2.1 (P = 0.99) |
| Endline | 18.2 ± 9.4 | 17.6 ± 8.8 | 0.6 (P = 0.48) | |
| Diff.(*) (P) | 3.2 (P < 0.001) | 4.7 (P < 0.001) | – | |
Note:
Diff.(*) = Mean difference in kg.
Abbreviation: SD, standard deviation.