Table 1.
Subject characteristics and meal composition for the non-obese, obese, and type 2 diabetic subjects.
| Non-obese | Obese | T2D | |
|---|---|---|---|
| N (Male, Female) | 18 (9,9) | 18 (5,13) | 10 (2,8) |
| Age (years) | 45.7 ± 3.6 | 42.6 ± 3.5 | 53.9 ± 1.9 |
| Height (cm) | 168.5 ± 2.1 | 168.0 ± 2.2 | 168.9 ± 3.4 |
| Weight (kg) | 69.6 ± 2.3 | 95.8 ± 4.0* | 96.3 ± 9.4* |
| BMI (kg/m2) | 24.4 ± 0.5 | 33.8 ± 1.0* | 33.9 ± 1.8* |
| Body Fat (%) | 27.9 ± 2.3 | 44.3 ± 1.8* | 42.7 ± 3.0* |
| Fasting Glucose (mg/dL) | 83.8 ± 2.5† | 84.5 ± 1.8† | 131.9 ± 9.4 |
| VO2 peak (mL/kg/min) | 36.5 ± 1.9 | 26.8 ± 1.1* | 23.7 ± 1.7* |
| Breakfast, snack, and lunch | |||
| Calories (kcal) | 914.7 ± 40.5 | 1048.6 ± 70.7 | 962.2 ± 96.4 |
| Carbohydrate (%) | 52.1 ± 0.0 | 55.0 ± 0.1 | 50.7 ± 0.0 |
| Fat (%) | 28.3 ± 0.1 | 29.9 ± 0.0 | 27.7 ± 0.0 |
| Protein (%) | 14.3 ± 0.0 | 15.1 ± 0.0 | 13.9 ± 0.0 |
| Study dinner | |||
| Calories (kcal) | 718.6 ± 72.2 | 919.6 ± 38.3 | 794.0 ± 28.5 |
| Carbohydrate (%) | 37.9 ± 0.4 | 40.4 ± 0.3 | 36.9 ± 0.0 |
| Fat (%) | 33.1 ± 0.1 | 35.0 ± 0.1 | 32.3 ± 0.0 |
| Protein (%) | 23.7 ± 0.6 | 24.6 ± 0.5 | 23.1 ± 0.0 |
Mean ± SE;
*
p < 0.05 different than Non-Ob;
†
p < 0.05 different than type 2 diabetic (T2D).