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Table 4 Effect of CD and AD on plasma lipids, parameters of insulin sensitivity and blood pressurea

From: A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects

  Control Diet Active Diet   
  Week 0 Week 4 Change (%) Week 0 Week 4 Change (%) P (A-C) b P (A-C; weight corrected) c
Body weight (kg)d 78.9 ± 1.7 78.2 ± 1.34h -0.9 79.4 ± 1.36i 78.0 ± 1.30f -1.8 0.0113  
Cholesterol (mmol/L)   
Totald 5.73 ± 0.16 5.79 ± 1.39 1 5.81 ± 0.17 4.29 ± 0.10f -26 < 0.0001 < 0.0001
LDLd 3.66 ± 0.15 3.70 ± 0.16 1 3.65 ± 0.16 2.42 ± 0.10f -34 < 0.0001 < 0.0001
HDLe 1.53 ± 0.04 1.43 ± 0.04h -7 1.54 ± 0.05 1.39 ± 0.04g -10 0.1637 0.1501
Triglycerides (mmol/L)d 1.36 ± 0.11 1.38 ± 0.62 1 1.32 ± 0.09 1.07 ± 0.06g -19 0.0056 0.0011
Apolipoproteins (g/L)   
Apo A-1d 1.62 ± 0.03 1.54 ± 0.03f 5 1.62 ± 0.04 1.40 ± 0.02f -14 < 0.0001 < 0.0001
Apo Bd 0.95 ± 0.04 0.95 ± 0.03 0 0.94 ± 0.04 0.72 ± 0.02f -23 < 0.0001 < 0.0001
Ratios         
LDL/HDLd 2.53 ± 0.03 2.73 ± 0.03h 8 2.51 ± 0.02 1.83 ± 0.03f -27 < 0.0001 < 0.0001
ApoB/ApoA-1d 0.60 ± 0.03 0.63 ± 0.03 5 0.59 ± 0.03 0.53 ± 0.02f -10 < 0.0001 < 0.0001
Insulin (mU/L)e 6.70 ± 0.42 5.70 ± 0.25 -14 6.08 ± 0.42 5.03 ± 0.36h -17 0.9410 0.9826
Glucose (mmol/L)d 5.21 ± 0.07 5.13 ± 0.07 -1 5.17 ± 0.07 5.46 ± 0.08g 6 0.0002 0.0002
HOMA-IR 1.39 ± 0.08 1.17 ± 0.08 -16 1.26 ± 0.09 1.09 ± 0.06 -14 0.7376 0.6983
HbA1c (%)d 4.56 ± 0.05 4.58 ± 0.05 1 4.55 ± 0.05 4.47 ± 0.05h -2 0.0007 0.0013
Free fatty acids (mmol/L) 0.37 ± 0.02 0.37 ± 0.02 0 0.37 ± 0.02 0.37 ± 0.03 0 0.9673 0.9627
Blood pressure (mm Hg)   
Systolice 135 ± 2 132 ± 2 -2 136 ± 2 128 ± 2f -8 0.0123 0.0134
Diastolic 79 ± 1 76 ± 1 -4 79 ± 1 76 ± 1 -4 0.9984 0.9265
  1. a Values are means ± SEM. To convert cholesterol and triglyceride values to mg/dL, multiply by 38.67 and 88.57, respectively. To convert apo A-1 and apo B values to mg/dL, multiply by 100.
  2. bP value for the comparison of changes after Active diet and Control diet.
  3. cP value for the comparison of changes after Active diet and Control diet, after correction for weight change
  4. d, e The overall effect of diet was significant: dP < 0.001, eP < 0.05.
  5. f, g, h Significantly different from baseline (Week 0): fP < 0.0001, gP < 0.001, hP < 0.05.
  6. iActive diet baseline (Week 0) significantly different from control diet baseline, P < 0.05.
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