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Table 1 General characteristics of the study population

From: A plant-based meal reduces postprandial oxidative and dicarbonyl stress in men with diabetes or obesity compared with an energy- and macronutrient-matched conventional meal in a randomized crossover study

  T2D Obese Controls
n = 20 n = 20 n = 20
Age (years) 47.8 ± 8.2 43.0 ± 7.0 42.7 ± 7.1#
Weight (kg) 108.2 ± 11.9 103.4 ± 13.3¶¶¶ 77.4 ± 8.1###
Body mass index (kg/m2) 34.5 ± 11.9 32.7 ± 3.9¶¶¶ 23.8 ± 1.5###
Waist circumference (cm) 106.9 ± 23.6 109.0 ± 8.5¶¶¶ 85.0 ± 5.3###
HbA1c (mmol/mol) 48.5 ± 8.1*** 36.4 ± 3.0 36.1 ± 3.2###
Fasting plasma glucose (mmol/l) 7.2 ± 1.5*** 5.1 ± 0.3 5.1 ± 0.4###
Triglycerides (mmol/l) 2.1 ± 1.1 2.2 ± 1.1¶¶¶ 1.1 ± 0.6##
LDL-cholesterol (mmol/l) 2.6 ± 0.1* 3.3 ± 0.7 2.8 ± 0.7
HDL-cholesterol (mmol/l) 1.0 ± 0.2 1.0 ± 0.3¶¶¶ 1.5 ± 0.2###
Systolic blood pressure (mm Hg) 144.4 ± 13.4* 134.8 ± 7.6¶¶ 124.0 ± 11.4###
Diastolic blood pressure (mm Hg) 96.2 ± 8.8* 90.0 ± 6.8¶¶¶ 80.7 ± 5.6###
Duration of diabetes (years) 4.3 ± 3.3
  1. Adapted and published in our previous part of the study [13]
  2. Significant difference between the groups of participants: * is used for difference between T2D and obese participants (* denotes p˂0.05, *** denotes p˂0.001), ¶ is used for difference between obese and control men (¶¶ denotes p˂0.01, ¶¶¶ denotes p˂0.001), # is used for difference between T2D and control men (## denotes p˂0.01, ### denotes p˂0.001)