The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

Table 2 Baseline characteristics of NGI and HGI adults^{1, 2}

	NGI	HGI	P-value group effect³
n	14	14
Gender (male (n)/female (n))	10/4	10/4
Age (y)	53.1 ± 1.61	57.4 ± 1.97	0.10
Height (m)	1.73 ± 0.11	1.73 ± 0.09	0.97
Body weight (kg)	79.4 ± 3.66	107.4 ± 5.10	0.0001
BMI (kg·m^-2)	26.5 ± 0.78	35.7 ± 1.51	< 0.0001
Waist circumference (cm)	93.4 ± 2.18	116.3 ± 2.96	< 0.0001
Body fat (%)	27.8 ± 2.03	36.0 ± 2.14	0.01
Systolic blood pressure (mmHg)⁴	116.9 ± 4.07	126.3 ± 3.16	0.08
Diastolic blood pressure (mmHg)⁴	66.0 ± 2.11	68.8 ± 2.60	0.45
Whole blood glucose (mmol·L^-1)	4.47 ± 0.11	5.04 ± 0.10	0.0007
Serum insulin (pmol·L^-1)⁵	30.9 (26.6, 35.8)	93.8 (80.7, 108.9)	< 0.0001
HOMA-IR⁵	0.85 (0.73, 0.98)	3.00 (2.60, 3.46)	< 0.0001
Plasma glucagon (ng·L^-1)⁵	56.7 (48.1, 66.9)	71.0 (60.4, 83.5)	0.05
Serum total-chol (mmol·L^-1)	5.10 ± 0.21	4.87 ± 0.26	0.50
Serum HDL-chol (mmol·L^-1)	1.28 ± 0.10	1.06 ± 0.08	0.11
Serum LDL-chol (mmol·L^-1)⁵	3.30 ± 0.18	2.98 ± 0.25	0.31
Serum TAG (mmol·L^-1)⁵	1.06 (0.84, 1.34)	1.63 (1.22, 2.18)	0.02
Serum non-HDL-chol (mmol·L^-1)	3.81 ± 0.21	3.81 ± 0.28	0.98
Total-chol:HDL-chol	4.26 ± 0.32	4.97 ± 0.46	0.22
LDL-chol:HDL-chol	2.82 ± 0.27	3.06 ± 0.32	0.57
TAG:HDL-chol⁵	0.87 (0.62, 1.21)	1.60 (1.09, 2.36)	0.01
Non-HDL-chol:HDL-chol	3.26 ± 0.32	3.97 ± 0.46	0.22
Apolipoprotein B (g·L^-1)	0.92 ± 0.06	0.96 ± 0.07	0.65
Apolipoprotein AI (g·L^-1)	1.54 ± 0.07	1.42 ± 0.06	0.21
Apolipoprotein B: Apolipoprotein AI	0.62 ± 0.05	0.70 ± 0.07	0.34

¹Values are mean ± SEM unless otherwise indicated. Abbreviations: chol: cholesterol.
²All plasma and serum endpoints were collected in the fasted state.
³P-values for differences between NGI and HGI groups at study entry using ANOVA.
⁴Within the HGI group, n = 12 for whole grain wheat sourdough bread and n = 13 for white bread.
⁵Data were log-transformed prior to statistical analysis and presented as geometric mean (95% CI).

ISSN: 1743-7075