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. 2022 Nov 8;11(22):3545. doi: 10.3390/foods11223545

Table 1.

Baseline characteristics of both groups.

Group A Group B p Value *
Total subjects (n) 30 30
Male 18 17
Female 12 13
Aged 30 years or below 13 15
Aged between 31 and 39 years 11 6
Aged 40 years and above 6 9
Weight (kg) 64.963 ± 9.861 66.993 ± 8.308 0.392
Waist (cm) 88.533 ± 7.637 88.567 ± 6.755 0.986
Hip (cm) 97.333 ± 7.373 99.867 ± 5.07 0.126
Waist/hip ratio 0.905 ± 0.058 0.882 ± 0.052 0.118
BMI (kg/m2) 24.01 ± 2.271 24.673 ± 2.023 0.204
Total cholesterol (mg/dL) 176.3 ± 23.476 187.80 ± 32.964 0.125
Triglyceride (mg/dL) 159.167 ± 70.445 177.733 ± 84.736 0.360
HDL cholesterol (mg/dL) 36.667 ± 5.862 38.567 ± 5.952 0.218
LDL cholesterol (mg/dL) 107.867 ± 17.795 113.64 ± 31.73 0.388
VLDL cholesterol (mg/dL) 31.833 ± 14.089 35.58 ± 16.929 0.355
RBS (mg/dL) 95.567 ± 17.561 93.10 ± 14.456 0.555
HbA1c % 5.53 ± 0.447 5.57 ± 0.462 0.735

BMI: Body mass index; HDL: High-density lipoprotein; LDL: Low-density lipoprotein; VLDL: Very-low-density lipoprotein; RBS: Random blood sugar; HbA1c: Hemoglobin A1c. All values are presented as mean ± standard deviation. * p values significant depicting baseline comparison between Groups A and B.