TABLE 3.
Baseline subject characteristics1
| Age, y | BMI, kg/m2 | Plasma triglycerides, mmol/L | HDL cholesterol, mmol/L | LDL cholesterol, mmol/L | Blood glucose, mmol/L | |
|---|---|---|---|---|---|---|
| All subjects (n = 36) | 58.1 ± 9.7 | 27.1 ± 4.2 | 1.20 ± 0.57 | 1.48 ± 0.39 | 3.24 ± 0.67 | 5.28 ± 0.45 |
| Control (n = 12: 6 M, 6 F) | 59.6 ± 7.3 | 27.8 ± 5.3 | 1.10 ± 0.45 | 1.47 ± 0.42 | 3.51 ± 0.85 | 5.28 ± 0.31 |
| High-β-carotene tomato juice (n = 12: 6 M, 6 F) | 58.8 ± 11.1 | 26.5 ± 3.3 | 1.18 ± 0.55 | 1.54 ± 0.38 | 3.03 ± 0.66 | 5.39 ± 0.53 |
| High-lycopene tomato juice (n = 12: 6 M, 6 F) | 56.1 ± 10.6 | 27.1 ± 4.2 | 1.30 ± 0.72 | 1.44 ± 0.39 | 3.21 ± 0.44 | 5.17 ± 0.47 |
1
Values are means ± SDs.