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. 2022 Mar 6;11(5):759. doi: 10.3390/foods11050759

Table 2.

Characteristics of participants at the baseline.

Parameters Non-Stressed Group (n = 12) Stressed Group (n = 19) p-Value *
Male, n (%) 3 (25.00) 8 (42.11) 0.282 c
Female, n (%) 9 (75.00) 11 (57.89)
Age (years) 43.17 ± 3.01 45.79 ± 3.10 0.572 a
Weight, kg 75.20 ± 4.28 76.75 ± 3.64 0.788 b
Body mass index (BMI), kg/m2 29.70 ± 1.59 29.36 ± 1.28 0.872 b
Blood urea nitrogen (BUN), mg/dL 12.33 ± 1.19 13.32 ± 0.80 0.481 a
Creatinine clearance, mg/dL 0.90 ± 0.11 0.87 ± 0.05 0.810 a
Aspartate aminotransferase (AST), IU/L 25.17 ± 6.01 24.37 ± 5.62 0.776 a
Alanine aminotransferase (ALT), IU/L 29.17 ± 9.04 27.63 ± 6.96 0.855 b
Smoking, n (%)
No 12 (100.00) 19 (100.00) -
Yes 0(0.00) 0(0.00)
Alcohol drinking, n (%)
No 11 (91.67) 13 (68.42) 0.143 c
Yes 1 (8.33) 6 (31.58)

* p-value at 95% confidence interval. a p-value was calculated from the t-test. b p-value was calculated from Mann-Whitney U test. c p-value was calculated from Fisher’s exact test.