Table 5.
Mean dietary composition as quantified by the subjects in their food records (“a”) and mean serum lipid profile (“b”) before and after roflumilast
| Pre-roflumilast, mean (SE) | Post-roflumilast, mean (SE) | P-value | |
|---|---|---|---|
| a) Total energy and nutrient composition from food records, units of measurement | |||
| Total Energy, Kilojoules (KJ) | 11,095 (812) | 8,455 (852) | 0.07* |
| % energy from fat | 33.6 (3.0) | 31.8 (2.7) | 0.64 |
| % energy from carbohydrates | 48.3 (3.7) | 49.3 (2.7) | 0.71 |
| % energy from protein | 17.7 (2.2) | 17.2 (1.7) | 0.80 |
| % energy from alcohol | 0.46 (0.44) | 1.80 (1.79) | 0.69* |
| b) Serum lipid profile | |||
| Total cholesterol, mg/dL | 193 (6.8) | 176 (9.9) | 0.06 |
| HDL cholesterol, mg/dL | 50 (5.5) | 46 (3.0) | 0.31 |
| LDL cholesterol, mg/dL | 117 (8.1) | 105 (11.7) | 0.06 |
| Triglycerides, mg/dL | 129 (11.8) | 124 (11.0) | 0.40 |
| Free fatty acids, mEq/L | 0.40 (0.07) | 0.50 (0.13) | 0.09* |
Notes:
*
P-value as determined using Related Samples-Wilcoxon Signed Rank Test. All other P-values are from paired t-test analysis.
Abbreviations: HDL, high density lipoproteins; LDL, low density lipoproteins.