. 2020 Jun 17;17(12):4349. doi: 10.3390/ijerph17124349

Table 3.

Characteristics of the study and control group considering body composition analysis, control guides and recommendations.

Parameter	Group	n	M ± S.D.	Me	Min–Max	Q₁–Q₃	p
Body Mass (kg)	Study	68	82.4 ± 14.9	81.3	56.7–122.6	69.9–92.5	<0.001
Body Mass (kg)	Control	104	72.1 ± 14.5	71.3	16.3–114.1	62.7–80	<0.001
L.B.M. (kg)	Study	68	49.6 ± 7.0	48.9	37.5–64.5	43.8–54.3	0.009
L.B.M. (kg)	Control	104	46.8 ± 5.8	46.5	35.9–70.1	42.9–50.1	0.009
Fat Tissue Mass (kg)	Study	68	32.8 ± 9.0	32.2	15.5–58.1	25.9–39.3	<0.001
Fat Tissue Mass (kg)	Control	104	25.9 ± 8.6	24.5	6–57.5	20.2–30.6	<0.001
S.L.M. (kg)	Study	68	45.1 ± 6.4	44.3	33.8–58.9	40.1–49.6	0.018
S.L.M. (kg)	Control	104	42.7 ± 5.2	42.5	33.3–63.7	39.2–45.6	0.018
Minerals (kg)	Study	68	4.6 ± 0.8	4.6	3.3–6.8	4–5.2	<0.001
Minerals (kg)	Control	104	4.1 ± 0.7	4	2.6–6.4	3.6–4.5	<0.001
Protein (kg)	Study	68	9.7 ± 3.8	9.1	6.8–38.9	8.3–10.1	0.197
Protein (kg)	Control	104	9.0 ± 1.0	9.0	7.2–13.2	8.3–9.5	0.197
T.B.W. (kg)	Study	68	35.3 ± 5.9	35.1	11.1–46.4	31.5–39.2	0.019
T.B.W. (kg)	Control	104	33.7 ± 4.2	33.5	25.8–50.5	30.9–36.0	0.019
P.B.F. (%)	Study	68	39.2 ± 5.0	40.3	22.3–47.6	36.7–42.5	<0.001
P.B.F. (%)	Control	104	34.9 ± 5.9	35.3	10.2–51.5	32.0–38.9	<0.001
B.M.I. (kg/m²)	Study	68	32.7 ± 5.9	32.6	20.5–50	28.6–35.9	<0.001
B.M.I. (kg/m²)	Control	104	27.8 ± 5.6	26.9	17.7–53.7	24.2–30.8	<0.001
Level (steps)	Study	68	15.2 ± 3.4	16	3–20	14–17	<0.001
Level (steps)	Control	104	12.2 ± 3.9	12	1–20	10–15	<0.001
V.F.A. (cm²)	Study	68	159.9 ± 63.7	156.5	30–316	117–204.8	<0.001
V.F.A. (cm²)	Control	104	111.1 ± 59.5	101	20–386	75–135	<0.001
A.C. (cm)	Study	68	94.5 ± 10.6	93.8	74.1–124.3	86.4–102.1	<0.001
A.C. (cm)	Control	104	86.6 ± 10.4	84.7	62.9–123.6	79.7–91.9	<0.001
W.H.R.	Study	68	0.9 ± 0.1	0.9	0.7–11	0.9–1.0	<0.001
W.H.R.	Control	104	0.8 ± 0.1	0.8	0.8–1.1	0.8–0.9	<0.001
Std. Mc. (kg)	Study	68	55.0 ± 7.7	54.9	11.1–77.7	51.8–58.1	<0.001
Std. Mc. (kg)	Control	102	58.1 ± 4.7	58.3	42.4–71.1	55.2–61.1	<0.001
L. Arm—Adipose Tissue (kg)	Study	68	2.1 ± 0.6	2.1	1.0–3.6	1.7–2.6	<0.001
L. Arm—Adipose Tissue (kg)	Control	104	1.7 ± 0.5	1.6	0.4–3.6	1.3–2.0	<0.001
L. Arm—Soft Tissues (kg)	Study	68	3.0 ± 0.8	2.8	2.0–8.5	2.6–3.2	0.018
L. Arm—Soft Tissues (kg)	Control	104	2.7 ± 0.4	2.7	2.1–4.4	2.5–3.0	0.018
R. Arm—Dipose Tissue (kg)	Study	68	2.2 ± 0.6	2.1	1.0–4.2	1.8–2.6	<0.001
R. Arm—Dipose Tissue (kg)	Control	104	1.7 ± 0.6	1.6	0.4–3.5	1.3–2.0	<0.001
R. Arm—Soft Tissues (kg)	Study	68	2.9 ± 0.5	2.8	1.9–4.0	2.6–3.2	0.042
R. Arm—Soft Tissues (kg)	Control	104	2.7 ± 0.4	2.7	2.1–4.4	2.5–3.0	0.042
Trunk—Adipose Tissue (kg)	Study	68	16.8 ± 4.7	16.5	7.0–29.9	13.3–20.2	<0.001
Trunk—Adipose Tissue (kg)	Control	104	13.3 ± 4.4	12.5	3.1–29.6	10.3–15.7	<0.001
Trunk—Soft Tissues (kg)	Study	68	22.4 ± 2.9	22.2	17.4–30.6	20.5–24.5	0.06
Trunk—Soft Tissues (kg)	Control	104	21.5 ± 2.3	21.4	16.8–29.6	19.8–22.8	0.06
L. Leg—Adipose Tissue (kg)	Study	68	5.8 ± 1.7	5.8	1.8–10.5	4.6–7.1	<0.001
L. Leg—Adipose Tissue (kg)	Control	104	4.7 ± 1.6	4.4	1.1–10.4	3.6–5.5	<0.001
L. Leg—Soft Tissues (kg)	Study	68	8.4 ± 1.5	8.2	6.1–14.1	7.2–9.2	0.017
L. Leg—Soft Tissues (kg)	Control	104	7.8 ± 1.1	7.7	5.9–12.4	7.1–8.5	0.017
R. Leg—Adipose Tissue (kg)	Study	68	5.9 ± 1.6	5.8	2.7–10.5	4.7–7.0	<0.001
R. Leg—Adipose Tissue (kg)	Control	104	4.7 ± 1.5	4.4	1–10.4	3.6–5.5	<0.001
R. Leg—Soft Tissues (kg)	Study	68	8.3 ± 1.3	8.2	6.1–11.2	7.3–9.1	0.013
R. Leg—Soft Tissues (kg)	Control	104	7.9 ± 1.1	7.7	6.0–13.0	7.1–8.5	0.013

Mann–Whitney’s Test, L.B.M.—lean body mass (kg); S.L.M.—soft lean mass (kg); T.B.W.—total body water (%); P.B.F.—percent of body fat (%); B.M.I.—Body Mass Index (kg/m²); V.F.A.—visceral fat area (cm²); A.C.—abdominal circumference (cm); W.H.R.—waist hip ratio; Std. Mc.—standard body mass (kg); p—statistical significance level.