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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