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Table 4 Changes of lipid profiles in the oatmeal and control group throughout the study

From: Oatmeal induced gut microbiota alteration and its relationship with improved lipid profiles: a secondary analysis of a randomized clinical trial

Variables (mmol/L) Group Day 0 Day 45 P value Change from baseline P value time by treatedb
TC Oatmeal 6.03 ± 0.08 5.03 ± 0.13 < 0.01 − 1.00 ± 0.12 < 0.01
Control 5.79 ± 0.09 5.37 ± 0.12 < 0.01 − 0.43 ± 0.10
TG Oatmeal 1.44 ± 0.13 1.07 ± 0.08 < 0.01 − 0.37 ± 0.09 0.11
Control 1.08 ± 0.07 1.31 ± 0.16 0.25a 0.23 ± 0.13
LDL-C Oatmeal 3.64 ± 0.12 3.35 ± 0.12 < 0.01 − 0.29 ± 0.09  < 0.01
Control 3.40 ± 0.13 3.60 ± 0.13 0.01 0.20 ± 0.07
HDL-C Oatmeal 1.68 ± 0.07 1.65 ± 0.07 0.37 − 0.03 ± 0.03 0.14
Control 1.69 ± 0.07 1.67 ± 0.07 0.80 − 0.02 ± 0.06
Non-HDL-C Oatmeal 4.35 ± 0.11 3.38 ± 0.11 < 0.01 − 0.97 ± 0.11 0.02
Control 4.11 ± 0.10 3.69 ± 0.13 < 0.01 − 0.41 ± 0.10
sdLDL-C Oatmeal 1.06 ± 0.12 0.87 ± 0.08 0.04 − 0.19 ± 0.08 0.02
Control 0.73 ± 0.04 0.96 ± 0.07 < 0.01 0.23 ± 0.05
apoB Oatmeal 1.16 ± 0.04 1.04 ± 0.03 < 0.01 − 0.13 ± 0.02 0.01
Control 1.07 ± 0.03 1.10 ± 0.03 0.30a 0.02 ± 0.02
  1. Values were presented as mean ± SE
  2. aP value was obtained from Wilcoxon signed rank test (two-tailed), otherwise, it was obtained from paired t test (two-tailed)
  3. bP value time by treated was obtained from ANCOVA, where baseline concentration of lipid profiles and the level of every-day working time were taken as covariates