Skip to main content
. 2022 Mar 31;24(3):e25224. doi: 10.2196/25224

Table 3.

Secondary outcome measures at the 6- to 10-week follow-up.a

Characteristics Intervention Usual care P value for difference crude P value for difference adjustedb

Values Change from baseline Values Change from baseline

Risk factors

SBPc (mm Hg), mean (SD) 123.6 (14.8) −25.3 (27.4) 127.1 (13.3) −16.5 (27.4) .08 .02

DBPd (mm Hg), mean (SD) 75.3 (10.0) −13.4 (15.6) 77.8 (8.7) −9.1 (13.4) .11 .05

BMI (kg/m2), median (IQR) 26.3 (24.0 to 29.0) −0.3 (−1.1 to 0.3) 27.0 (24.3 to 29.9) −0.2 (−1.3 to 0.3) .77 .39e

Total cholesterol (mmol/L), mean (SD) 3.3 (0.8) −1.5 (1.1) 3.3 (0.6) −1.6 (0.9) .48 .37

LDLf-cholesterol (mmol/L), mean (SD) 1.5 (0.6) −1.4 (0.9) 1.5 (0.4) −1.5 (0.8) .28 .24

HDLg-cholesterol (mmol/L), median (IQR) 1.1 (0.9 to 1.5) 0.1 (−0.1 to 0.2) 1.2 (1.0 to 1.5) 0.1 (−0.1 to 0.3) .80 .93

Triglycerides (mmol/L), median (IQR) 1.0 (0.8 to 1.5) −0.3 (−0.8 to 0.0) 1.1 (0.8 to 1.4) −0.3 (−0.7 to 0.0) .93 .99

Fasting plasma glucose (mmol/L), median (IQR) 6.1 (5.8 to 6.8) −1.4 (−3.3 to −0.3) 6.2 (5.6 to 7.0) −0.9 (−2.8 to −0.2) .81 .47
Self-reported parameters, mean (SD)

Vegetable consumption 2.2 (0.7) 0.3 (0.8) 2.2 (0.7) 0.4 (1.1) .74 .65

Fruit consumption 2.3 (0.7) 0.6 (1.0) 2.3 (0.7) 0.5 (1.1) .29 .36

Fish consumption 2.1 (1.0) 0.9 (1.1) 2.0 (0.9) 0.8 (1.1) .40 .18

Consumption of sweets 2.3 (0.9) 0.3 (0.9) 2.3 (0.9) 0.5 (1.1) .27 .22

Healthy diet index 8.9 (2.0) 2.2 (2.3) 8.8 (1.7) 2.1 (2.6) .82 .77

aNumbers are presented as mean differences (SD), median differences (IQR), and P values. Crude and adjusted P values are shown for the differences in mean or median change (δ) between baseline and 6- to 10-week follow-up, comparing the intervention and usual care groups.

bAdjusted for gender, age, weight, previous heart disease, and smoking status at the time of the index event.

cSBP: systolic blood pressure.

dDBP: diastolic blood pressure.

eNot adjusted for weight.

fLDL: low-density lipoprotein.

gHDL: high-density lipoprotein.