. Author manuscript; available in PMC: 2016 Jan 31.

Published in final edited form as: Mol Nutr Food Res. 2014 Dec 5;59(2):323–333. doi: 10.1002/mnfr.201400270

Table 5.

Vascular and Glycemic Outcomes (n=17)

Outcomes	Units	Baseline^a or Change^b	Soy Nuts	Control Snack	P value^c
Reactive hyperemia index	(−)	Baseline	2.0 ± 0.6	1.8 ± 0.6	NS
Reactive hyperemia index	(−)	Change	0.06 ± 0.07	0.08 ± 0.07	NS
Augmentation index	(%)	Baseline	25.2 ± 20.3	23.8 ± 16.5	0.03
Augmentation index	(%)	Change	−0.1 ± 0.2	0.08 ± 0.2	0.03
Glucose	(mg/dL)	Baseline	109.0 ± 8.0	107.8 ± 11.1	0.02
Glucose	(mg/dL)	Change	−0.03 ± 0.02	−0.04 ± 0.02	0.02
Insulin	(μIU/mL)	Baseline	12.9 ± 6.5	12.7 ± 7.5	NS
Insulin	(μIU/mL)	Change	0.08 ± 0.08	0.1 ± 0.08	NS

Values are depicted as mean ± SD.

Relative Change is calculated as (follow-up visit – baseline visit) / baseline visit. These values are depicted as least squares mean (LSM) ± SE.

P value corresponds to the transformed variable.