Figure 6.

Effect of a lifestyle intervention with functional foods and energy reduction for 75 days on body composition and biochemical parameters in 146 patients with metabolic syndrome (MetS). In the first stage, participants were instructed to consume a reduced‐energy diet for 15 days. During the second stage of the study, participants consumed the functional foods in addition to the reduced‐energy diet for 60 days. A, Serum leptin concentration, according to body mass index (BMI) category (overweight [OW], class I obesity [OCI], and class II obesity [OCII]) and sex. B, Percentage of fat mass in all patients and separated by sex. C, Homeostatic Model Assessment for Insulin Resistance (HOMA‐IR) index. D, Percentage of glycosylated hemoglobin (HbA1c) in all patients and according to BMI category. E, Glucose serum concentration after an oral glucose tolerance test (OGTT) at 0 and 75 days after the dietary strategy in all patients and area under the curve (AUC), according to the BMI category. F, Insulin concentration after an OGTT at 0 and 75 days after the dietary strategy in all patients and AUC for insulin, according to BMI category. G, Serum lipopolysaccharide. H, Serum branched‐chain amino acid (BCAA), according to BMI category (n=111). Statistical analysis was performed using 1‐way ANOVA, followed by Bonferroni post hoc test. Logarithmic transformation was performed before the statistical analysis. Different letters indicate significant differences among groups: a>b>c>d (P<0.05). Comparisons between 2 groups were analyzed by a paired Student t test. Significant differences are shown. *P<0.05, **P<0.01, ***P<0.001, ****P<0.0001.