Table 1.
Characteristics of the participants in the barley groups
| Total (n = 94) | Low barley (n = 47) |
High barley (n = 47) |
||
|---|---|---|---|---|
| Variable | 0–28 g/1000 kcal a | 0–3.5 g/1000 kcal a | 3.5–28 g/1000 kcal a | P b |
| Male, n (%) | 54 (57%) | 32 (68%) | 22 (47%) | |
| Age (years) | 36 ± 10 | 36 ± 10 | 36 ± 11 | 0.82 |
| Body mass index (kg/m2) | 21.5 ± 3.4 | 21.3 ± 4.1 | 21.6 ± 2.5 | 0.67 |
| Systolic pressure (mmHg) | 111 ± 11 | 110 ± 11 | 112 ± 11 | 0.25 |
| Diastolic pressure (mmHg) | 68 ± 9 | 67 ± 9 | 69 ± 8 | 0.39 |
| Fasting glucose (mg/dL) | 86 ± 7 | 84 ± 7 | 87 ± 7 | 0.054 |
| HbA1c (%) | 5.3 ± 0.2 | 5.3 ± 0.2 | 5.3 ± 0.2 | 0.26 |
| TG (mg/dL) | 69 ± 28 | 67 ± 30 | 71 ± 26 | 0.42 |
| HDL-cholesterol (mg/dL) | 65 ± 13 | 66 ± 13 | 63 ± 12 | 0.26 |
| LDL-cholesterol (mg/dL) | 95 ± 15 | 93 ± 14 | 97 ± 16 | 0.15 |
Data are shown as means ± SD or n (%)
a Range of barley consumption
b Student’s t-test