. 2019 Oct 11;59(6):2805–2812. doi: 10.1007/s00394-019-02098-y

Table 3.

Changes in cardiometabolic risk factors over the course of the 6-month dietary intervention period

	IER (n = 27)			CER (n = 39)			IER vs. CER^b
	Baseline	Month 3	Month 6	Baseline	Month 3	Month 6	IER vs. CER^b
Fasting glucose (mmol/l)	5.1 ± 0.2	5.1 ± 0.1	4.9 ± 0.1	5.3 ± 0.3	5.2 ± 0.2	5.3 ± 0.2	0.144
Fasting insulin (uU/ml)	24.2 ± 2.2	21.1 ± 1.8	19.1 ± 2.2^a	28.6 ± 3.6	26.3 ± 3.0	25.3 ± 2.0	0.873
Total cholesterol (mmol/l)	4.7 ± 0.2	4.2 ± 0.2	4.6 ± 0.1	4.7 ± 0.2	4.6 ± 0.2	4.6 ± 0.2	0.376
LDL cholesterol (mmol/l)	2.9 ± 0.1	2.7 ± 0.1	2.9 ± 0.1	2.9 ± 0.1	2.8 ± 0.1	2.8 ± 0.1	0.349
HDL cholesterol (mmol/l)	1.17 ± 0.01	1.17 ± 0.05	1.25 ± 0.04^a	1.16 ± 0.04	1.17 ± 0.04	1.18 ± 0.04	0.127
Triacylglycerol (mmol/l)	1.4 ± 0.1	1.2 ± 0.1	1.2 ± 0.1^a	1.4 ± 0.1	1.3 ± 0.1	1.4 ± 0.1	0.326
High sensitivity CRP (mg/L)	7.6 ± 2.5	7.3 ± 2.4	4.9 ± 1.2	5.9 ± 1.0	8.2 ± 1.5	5.3 ± 0.8	0.873
Systolic blood pressure (mmHg)	129 ± 2	125 ± 2	122 ± 2^a	116 ± 2	124 ± 2	123 ± 2^a	< 0.001
Diastolic blood pressure (mmHg)	77 ± 2	74 ± 2	72 ± 1^a	74 ± 1	72 ± 2	71 ± 1^a	0.701

Data are presented as mean ± SEM

^aSignificant within-group difference between baseline and month 6 (paired t test)

^bp values represent the interaction between study group and assessment period (2-way repeated measures ANOVA)