Table 1.
Baseline Characteristics (Mean [Standard Deviation]) of Lifestyle Eating and Fitness Study Participants (n=79)
| Overall | Low-fat diet (n=41) | Low-carbohydrate diet (n=38) | |
|---|---|---|---|
| Age, years | 41.4 (5.3) | 40.9 (5.1) | 41.9 (5.4) |
| Nonwhite race (n, %) | 25 (32) | 12 (29) | 13 (34) |
| BMI, kg/m2 | 30.3 (2.8) | 30.5 (2.9) | 30.1 (2.6) |
| SBPa, mm Hg | 121.8 (13.0) | 122.4 (14.7) | 121.3 (11.0) |
| DBPa, mm Hg | 74.5 (8.9) | 75.1 (9.0) | 74.0 (8.7) |
| Hypertensiona (n, %) | 8 (11) | 6 (15) | 2 (6) |
| LDL, mg/dL | 123.1 (30.8) | 126.6 (32.3) | 119.4 (29.1) |
| HDL, mg/dL | 53.0 (13.8) | 51.2 (11.3) | 54.9 (15.9) |
| TC, mg/dL | 194.2 (34.7) | 197.5 (35.8) | 190.5 (33.7) |
| Hypercholesterolemiab (n, %) | 10 (13) | 6 (15) | 4 (11) |
a
n=40 for low-fat diet; n=36 for low-carbohydrate diet.
b
n=40 for low-fat diet (invalid triglycerides level).
BMI, body mass index; DBP, diastolic blood pressure; HDL, high-density lipoproteins; LDL, low-density lipoproteins; SBP, systolic blood pressure; TC, total cholesterol.