TABLE 3.
ANCOVA comparing 2 groups, combining potatoes with and without herb/spice mix (n = 165)1
| Almonds (n = 58) | Potatoes2 (n = 107) | ANCOVA P-value | |
|---|---|---|---|
| Changes from baseline | |||
| Total FM, g | 230.87 ± 114.01 | 123.73 ± 86.09 | 0.443 |
| Total fat free mass, g | 137.50 ± 155.00 | 27.94 ± 117.05 | 0.564 |
| Total lean mass, g | 140.64 ± 155.23 | 33.33 ± 117.22 | 0.572 |
| Weight, kg | 0.49 ± 0.20 | 0.10 ± 0.15 | 0.116 |
| Glucose, mg/dL | –0.44 ± 1.08 | –0.42 ± 0.82 | 0.985 |
| Insulin, uU/mL | –1.17 ± 0.69 | 0.31 ± 0.52 | 0.082 |
| HbA1c, % | 0.03 ± 0.02 | –0.005 ± 0.02 | 0.269 |
| HOMA-IR | –0.32 ± 0.19 | 0.09 ± 0.15 | 0.080 |
1
Values presented as means ± SEs unless otherwise indicated. ANCOVA models on change scores among groups were adjusted for age, gender, and baseline BMI; n = 165 who completed the trial. FM, fat mass; HbA1c, glycated hemoglobin.
2
Potatoes group combined with and without herb/spice mix.