Table 4.
The effects of LGI and HGI foods on SBP and DBP.
| Characteristics | HGI diet | LGI diet | ||||
|---|---|---|---|---|---|---|
| Baseline | At the end of the intervention | P value | Baseline | At the end of the intervention | P value | |
| SBP (mmHg) | 111.80 ± 9.57 | 110.66 ± 9.85 | 0.60 | 112.86 ± 9.33 | 102.26 ± 14.18 | 0.001 * |
| DBP (mmHg) | 74.26 ± 10.09 | 71.16 ± 9.16 | 0.06 | 74.46 ± 7.61 | 66.96 ± 10.39 | 0.002 * |
| HR (bpm) | 79.60 ± 12.77 | 71.13 ± 13.23 | 0.01 * | 81.03 ± 12.71 | 72.23 ± 10.62 | 0.02 * |
∗ P ≤ 0.05; intragroup comparison of baseline and after intervention (after 24 hours). Results were performed by paired t-test for normally distributed data and by Wilcoxon test for nonnormally distributed data.