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Table 1 Characteristics of participants

From: Effect of lunch with different calorie and nutrient balances on dinner-induced postprandial glucose variability

 

A

B

Men (n = 10)

Women (n = 3)

Men (n = 8)

Women (n = 6)

Age (years)

22.4(4.0)

21.7(0.5)

24.6(5.6)

23.8(4.6)

Height (cm)

174.6(5.9)

160.7(4.2)

172.5(4.5)

159.8(6.5)

Body weight (kg)

72.0(10.5)

54.9(6.4)

59.7(11.4)

53.7(5.3)

BMI (kg/m2)

23.7(1.1)

21.3(2.5)

19.9(2.9)

21.0(1.6)

Percentage fat (%)

21.2(7.6)

21.2(1.2)

21.5(7.7)

26.0(4.6)

Muscle mass (kg)

25.7(6.9)

15.9(4.9)

19.3(9.3)

19.1(1.6)

Body fat mass (kg)

14.4(5.7)

28.3(6.3)

13.5(5.3)

19.4(8.1)

  1. All data are presented as the mean (standard deviation), BMI: body mass index, (A) Characteristics of participants for the energy trial group, (B) Characteristics of participants for the balance trial group