TABLE 1.

Baseline characteristics of study participants¹

Variable	All participants (n = 20)	Women (n = 10)	Men (n = 10)	P
Age, y	63 ± 8	63 ± 9	64 ± 6	0.33
Systolic blood pressure, mm Hg	118 ± 15	114 ± 9	123 ± 6	0.23
Diastolic blood pressure, mm Hg	70 ± 8	66 ± 7	74 ± 6	0.0182
BMI, kg/m2	27.1 ± 3.0	26.4 ± 3.3	27.7 ± 6	0.45
Waist circumference, cm	90.6 ± 10.2	84.4 ± 7.9	97.0 ± 6	0.0030
Hip circumference, cm	102.4 ± 5.8	103.4 ± 6.6	101.0 ± 6	0.46
Waist-to-hip ratio	0.9 ± 0.1	0.8 ± 0.0	1.0 ± 6	0.0004
Body composition in whole body, %
Total fat	29.9 ± 7.8	35.7 ± 5.4	24.0 ± 6	<0.0001
Lean mass	67.4 ± 7.9	61.5 ± 5.0	73.3 ± 6	<0.0001
Lean mass plus bone mineral content	70.3 ± 8.2	64.3 ± 5.4	76.3 ± 6	0.0001
Body composition in abdominal region, %
Total fat	29.0 ± 6.6	29.4 ± 7.0	28.5 ± 6	0.47
Lean mass	70.4 ± 6.5	70.0 ± 6.8	71.0 ± 6	0.45
Lean mass plus bone mineral content	71.0 ± 6.6	70.6 ± 7.0	71.5 ± 6	0.74
Body composition in trunk region, %
Total fat	29.8 ± 7.9	36.0 ± 5.5	24.3 ± 6	<0.0001
Lean mass	67.2 ± 8.3	61.0 ± 5.4	73.4 ± 6	0.0009
Lean mass plus bone mineral content	69.6 ± 8.6	63.3 ± 5.7	76.0 ± 6	0.0001
hs-CRP,2 mg/L	2.4 ± 2.2	2.6 ± 2.0	2.2 ± 6	0.55
Glucose,2 mmol/L	5.1 ± 0.4	4.9 ± 0.4	5.3 ± 6	0.0189
Insulin,2 mU/L	14.1 ± 7.6	13.5 ± 8.2	14.7 ± 6	0.72
HbA1c,2 %	5.5 ± 0.3	5.3 ± 0.1	5.6 ± 6	0.07
NEFA,2 mmol/L	0.4 ± 0.1	0.4 ± 0.1	0.3 ± 6	0.0301
Serum lipids,2 mmol/L
Total cholesterol	4.4 ± 0.7	4.7 ± 0.6	4.2 ± 6	0.12
Triacylglycerol	1.5 ± 0.5	1.5 ± 0.6	1.5 ± 6	0.89
HDL cholesterol	1.1 ± 0.3	1.3 ± 0.3	1.0 ± 6	0.0130
LDL cholesterol	2.6 ± 0.6	2.7 ± 0.6	2.5 ± 6	0.55
Physical activity, 1000 kcal/wk	4.0 ± 2.2	4.3 ± 2.1	3.6 ± 6	0.44

¹All values are means ± SDs. A comparison of baseline characteristics between female and male participants was done with the use of an unpaired t test. HbA1c, glycated hemoglobin; hs-CRP, high-sensitivity C-reactive protein; NEFA, nonesterified fatty acid.

²Measured at baseline (4 h postbreakfast) and immediately before the white-bread or glucose-drink challenge.