Table 2. Subject basic characteristics.
| Rice group | Steamed buns group | ||||||
|---|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | Mean | SD | P value | |
| Age (years) | 21.6 | 1.5 | 22.1 | 1.2 | 21.0 | 1.7 | 0.16 |
| Weight (kg) | 67.8 | 12.7 | 65.2 | 11.9 | 70.4 | 13.0 | 0.23 |
| Height (cm) | 173.1 | 5.3 | 173.6 | 5.1 | 172.5 | 5.8 | 0.84 |
| BMI (kg/m2) | 22.7 | 3.3 | 21.7 | 3.3 | 23.7 | 3.3 | 0.14 |
| CRP (mg/L) | 0.20 | 0.10 | 0.20 | 0.08 | 0.10 | 0.08 | 0.19 |
| UIBC (μmol/L) | 22.8 | 11.3 | 21.7 | 10.2 | 24.2 | 11.2 | 0.42 |
| SI (μmol/L) | 16.9 | 7.8 | 19.0 | 7.6 | 14.8 | 8.9 | 0.25 |
| sTfR (mg/L) | 2.80 | 0.70 | 2.80 | 0.97 | 2.80 | 0.90 | 0.6 |
| SF (μg/L) | 63.8 | 25.6 | 83.6 | 24.5 | 52. 8 | 22.7 | 0.07 |
| Hb (g/L) | 140.6 | 8.6 | 139.9 | 8.4 | 141.4 | 7.4 | 0.73 |
BMI: body mass index, CRP: C-reactive protein, UIBC: unsaturated iron-binding capacity, SI: serum iron, sTfR: soluble transferrin receptor, SF: serum ferritin, Hb: hemoglobin