Table 3.
Physical characteristics of the participants
(Mean values and standard deviations)
| Group… Sex… Ethnicity… |
Control (n = 12) (6 male, 6 female) (4 W, 3 B, 3 H, 1 A, 1 O) |
Cornflakes (n = 12) (6 male, 6 female) (6 W, 3 B, 2 H, 2 A, 1 O) |
Oat porridge (n = 12) (6 male, 6 female) (6 W, 4 B, 1 H, 1 O) |
|||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Pre | Post | Change | Pre | Post | Change | Pre | Post | Change | ||||||||||
| Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | |
| Body weight (kg)† | 96·9 | 15·0 | 95·7 | 14·5 | −1·2 | 1·2 | 88·8 | 14·0 | 88·7* | 13·9 | −0·1* | 1·3 | 95·1 | 14·4 | 95·4* | 14·1 | 0·3* | 0·9 |
| Waist (cm) | 103·5 | 13·5 | 103·5 | 13·5 | 0·1 | 0·8 | 97·4 | 10·0 | 97·8 | 10·5 | 0·4 | 0·5 | 98·9 | 10·7 | 100·4 | 9·7 | 1·5 | 0·7 |
| Waist:hip ratio | 0·91 | 0·11 | 0·91 | 0·12 | 0·01 | 0·02 | 0·88 | 0·73 | 0·88 | 0·80 | 0·01 | 0·03 | 0·87 | 0·11 | 0·88 | 0·10 | 0·01 | 0·02 |
| Fat mass (kg)‡ | 38·0 | 10·5 | 37·6 | 11·0 | 0·95 | 3·3 | 35·4 | 9·6 | 34·8 | 12·5 | 0·94 | 3·3 | 36·5 | 14·8 | 36·9 | 14·6 | 0·77 | 2·7 |
| Fat-free mass (kg)§ | 58·9 | 8·4 | 58·0 | 6·9 | −0·9 | 3·1 | 53·4 | 10·9 | 53·8 | 12·3 | 0·3 | 3·7 | 58·6 | 7·7 | 58·5 | 8·8 | −0·1 | 2·7 |
| Blood pressure: | ||||||||||||||||||
| Systolic (mmHg) | 118·3 | 3·1 | 116·3 | 2·9 | −2·0 | 7·9 | 117·0 | 3·1 | 117·8 | 2·9 | 0·8 | 4·0 | 119·5 | 3·1 | 119·3 | 2·9 | −0·1 | 3·0 |
| Diastolic (mmHg) | 80·0 | 2·4 | 78·2 | 2·3 | −1·7 | 5·5 | 73·3 | 2·4 | 73·6 | 2·3 | 0·2 | 6·0 | 75·5 | 2·4 | 78·3 | 2·3 | 2·8 | 8·2 |
| REE (kJ/d)‖ | 8374 | 1577 | 7649 | 1507 | −354 | 963 | 7322 | 1033 | 7180 | 1048 | −24 | 552 | 8068 | 1901 | 8234 | 1867 | −69 | 729 |
W, white; B, black; H, Hispanic; A, Asian; O, other; REE, resting energy expenditure.
*Mean value was significantly different from that of the control group (P < 0·05).
†ANCOVA using the pre-intervention measure as a covariate showed a significant effect of breakfast group for body weight (P = 0·006).
‡Measured by air displacement (BOD POD®).
§Calculated from the difference between total body weight and fat mass measured using air displacement.
‖REE assessed by indirect calorimetry using a ventilated hood and metabolic cart.