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

Table 1 General characteristics of the study population

	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	–	–

Adapted and published in our previous part of the study [13]
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)

ISSN: 1743-7075