Table 3.
Baseline characteristics of all study participants and after nutritional standardization
| Parameter | Baseline | Nutritional standardization |
|---|---|---|
| n | 12 | |
| Sex (female/male) | 7/5 | |
| Age (years) | 26.3 ± 1.2 | |
| Weight (kg) | 66.5 ± 3.3 | 66.5 ± 3.3 |
| Waist circumference (cm) | 71.2 ± 1.7 | 71.3 ± 1.7 |
| BMI (kg m–²) | 22.0 ± 0.7 | 22.0 ± 0.7 |
| Total caloric intake (kcal d–1) | 2459 ± 162.1 | 2629 ± 134.3 |
| Total fat intake (%E) | 40.2 ± 2.1 | 30.4 ± 0.2* |
| SFA (g d–1) | 49.3 ± 4.4 | 38.9 ± 2.8* |
| MUFA (g d–1) | 37.9 ± 3.2 | 31.2 ± 1.4 |
| PUFA (g d–1) | 15.8 ± 2.6 | 12.6 ± 0.6 |
| Total protein intake (%E) | 15.1 ± 0.8 | 16.4 ± 0.4 |
| Total CHO intake (%E) | 44.0 ± 1.9 | 53.1 ± 0.4* |
| Fructose (%E)a) | 8.0 ± 0.9 | 9.0 ± 0.3 |
| Glucose (%E)b) | 7.3 ± 0.9 | 8.5 ± 0.2 |
| Sucrose (%E) | 9.0 ± 1.1 | 10.1 ± 0.4 |
| Starch (%E) | 24.8 ± 2.3 | 31.3 ± 0.3* |
| Fiber intake (g d–1) | 22.6 ± 2.9 | 36.3 ± 1.4* |
| ALT (U L–1) | 29.8 ± 3.2 | 27.8 ± 3.1* |
| AST (U L–1) | 24.3 ± 1.8 | 23.4 ± 1.4 |
| NOx (µm) | 51.0 ± 6.3 | 49.0 ± 8.9 |
| ET‐1 (pg mL–1) | 21.2 ± 1.8 | 21.0 ± 1.4 |
| Systolic blood pressure (mmHg) | 123.4 ± 1.8 | 119.9 ± 1.6 |
| Diastolic blood pressure (mmHg) | 71.6 ± 2.7 | 68.7 ± 2.9 |
| TAG (mg dL–1) | 82.1 ± 10.2 | 105.8 ± 14.3* |
| Fasting glucose (mg dL–1) | 89.8 ± 2.1 | 90.1 ± 1.6 |
| Insulin (µIU mL–1) | 10.3 ± 1.3 | 12.0 ± 1.1* |
| Uric acid (mg dL–1) | 5.2 ± 0.3 | 5.0 ± 0.3 |
| Endotoxin (EU mL–1) | 0.32 ± 0.02 | 0.26 ± 0.02* |
| LBP (µg mL–1) | 22.6 ± 2.8 | 21.3 ± 2.2 |
a)Free fructose and fructose deriving from sucrose; b)Free glucose and glucose deriving from sucrose. Data are shown as absolute numbers and mean ± SEM, respectively. SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; CHO, carbohydrate; ALT, alanine aminotransferase; AST, aspartate aminotransferase; NOx, Total nitrate/nitrite; ET‐1, endothelin‐1; TAG, triglycerides; LBP, lipopolysaccharide binding protein. * p < 0.05 compared to baseline values.