Table 2.
Baseline characteristics of study participants including fasting plasma glucose, insulin and lipid profile before ingestion of the test meals.
| Measures | ND | ED | ||
|---|---|---|---|---|
| Older | Younger | Older | Younger | |
| LDL (mmol/L) | 3.1 ± 0.2 | 2.5 ± 0.2 | 3.0 ± 0.2 | 2.4 ± 0.20 ** |
| HDL (mmol/L) | 1.8 ± 0.1 | 1.3 ± 0.0 | 1.8 ± 0.1 | 1.4 ± 0.1 *** |
| Cholesterol (mmol/L) | 5.1 ± 0.2 | 4.0 ± 0.2 | 5.0 ± 0.2 | 4.0 ± 0.2 *** |
| TAG (mmol/L) | 0.9 ± 0.1 | 0.8 ± 0.1 | 0.9 ± 0.1 | 0.8 ± 0.1 |
| Glucose (mmol/L) | 5.2 ± 0.2 | 5.1 ± 0.1 | 5.2 ± 0.2 | 5.1 ± 0.1 |
| Insulin (mmol/L) | 8.7 ± 1.4 | 9.5 ± 1.3 | 8.7 ± 1.9 | 9.0 ± 1.0 |
| HOMA-IR | 2.1 ± 0.4 | 2.2 ± 0.4 | 1.7 ± 0.3 | 2.0 ± 0.2 |
Values presented as means ± SEMs, n = 15 in each age group. ND: nutrient dense meal; ED: energy dense meal; LDL: low density lipoproteins; HDL: high density lipoprotein; TAG: triacylglycerides; HOMA-IR, homeostatic model assessment of insulin resistance. Statistical significance was determined by one-way ANOVA (Analysis of variance). Significant difference between age groups are denoted by **, p < 0.01; ***, p < 0.001.