Table 2.
Mean change in cardiovascular disease (CVD) risk factors for newly diagnosed CVD patients after a 4-week prevention diet primarily of fruits, vegetables, avocados and seeds [164].
| Variable | Baseline Value | 4-Week Value | % Change | p-Value |
|---|---|---|---|---|
| Total cholesterol (mg/dL) | 217 | 183 | −34 | <0.0005 |
| LDL-C (mg/dL) | 143 | 118 | −25 | <0.0005 |
| HDL-C (mg/dL) | 55 | 105 | −5 | <0.0005 |
| Triglycerides (mg/dL) | 124 | 105 | −20 | =0.008 |
| Insulin (µIU/mL) | 14.6 | 10.3 | −4.3 | <0.0005 |
| Glucose (mg/dL) | 90 | 87 | −2.9 | =0.25 |
| HbA1c (%) | 5.9 | 5.7 | −0.2 | =0.002 |
| hs-CRP (mg/L) | 7.8 | 5.3 | −2.5 | =0.001 |
| Weight (kg) | 108 | 101 | −7.0 | <0.0005 |
| BMI (kg/m2) | 37.5 | 35.2 | −2.3 | <0.0005 |
| Diastolic BP (mm Hg) | 91 | 82 | −9.0 | <0.0005 |
| Systolic BP (mm Hg) | 147 | 130 | −17 | <0.0005 |
| Energy (kcal/day) | 2053 | 1369 | −684 | <0.0005 |
| Dietary Fiber (g/day) | 20 | 51 | +31 | <0.0005 |