Table 3.
Cardiovascular, Fitness and Dietary Health Parameters Before and After the Cardio-Oncology Risk Reduction Program
| Variable | Baseline | Follow-up | P Value |
|---|---|---|---|
| Cardiovascular Clinical Evaluation | |||
| Systolic BP/Diastolic BP (mm Hg) | 136.7 ± 19.4 | 124.1 ± 14.0 | 0.001 |
| Diastolic Blood Pressure (mm Hg) | 84 ± 12.9 | 78.7 ± 8.2 | 0.03 |
| Resting Heart Rate (beats per minute) | 81 ± 12.9 | 86 ± 13.5 | 0.19 |
| Body Mass Index (kg/m2) | 29.8 ± 9.8 | 31.5 ± 7.3 | 0.58 |
| Body Fat (%) | 41.1 ± 5.8 | 41.3 ± 3.8 | 0.66 |
| Cardiovascular Laboratory Evaluation | |||
| Total Cholesterol (mg/dL) | 183.1 ± 43.6 | 184.6 ± 45.0 | 0.40 |
| HDL Cholesterol (mg/dL) | 55.1 ± 16.6 | 53.7 ± 14.7 | 0.34 |
| LDL Cholesterol (mg/dL) | 100.6 ± 40.1 | 104.4 ± 44.9 | 0.20 |
| Triglycerides (mg/dL) | 137.9 ± 71.6 | 155.4 ± 105 | 0.12 |
| Hemoglobin A1C (%) | 7.4 ± 8.3 | 5.6 ± 0.8 | 0.11 |
| Physical Fitness Evaluation | |||
| Arm Curl Test (repetitions) | 18.5 ± 4.5 | 21.8 ± 4.7 | 0.008 |
| Sit to Stand Test (repetitions) | 12.8 ± 2.6 | 14.5 ± 2.9 | 0.05 |
| Trunk Flexion Test (repetitions) | 13.6 ± 4.1 | 12.6 ± 3.2 | 0.80 |
| Nutrition Evaluation | |||
| REAP Score | 26.6 ± 4.7 | 28.7 ± 4.7 | 0.007 |
Values listed as means ± standard deviation; Bold indicates statistical significance; BP blood pressure, REAP Rapid Eating Assessment for Participants