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Table 1 Characteristics of the participants in the barley groups

From: Relationships between barley consumption and gut microbiome characteristics in a healthy Japanese population: a cross-sectional study

 

Total (n = 94)

Low barley

(n = 47)

High barley

(n = 47)

 

Variable

0–28 g/1000 kcal a

0–3.5 g/1000 kcal a

3.5–28 g/1000 kcal a

P b

Male, n (%)

54 (57%)

32 (68%)

22 (47%)

 

Age (years)

36 ± 10

36 ± 10

36 ± 11

0.82

Body mass index (kg/m2)

21.5 ± 3.4

21.3 ± 4.1

21.6 ± 2.5

0.67

Systolic pressure (mmHg)

111 ± 11

110 ± 11

112 ± 11

0.25

Diastolic pressure (mmHg)

68 ± 9

67 ± 9

69 ± 8

0.39

Fasting glucose (mg/dL)

86 ± 7

84 ± 7

87 ± 7

0.054

HbA1c (%)

5.3 ± 0.2

5.3 ± 0.2

5.3 ± 0.2

0.26

TG (mg/dL)

69 ± 28

67 ± 30

71 ± 26

0.42

HDL-cholesterol (mg/dL)

65 ± 13

66 ± 13

63 ± 12

0.26

LDL-cholesterol (mg/dL)

95 ± 15

93 ± 14

97 ± 16

0.15

  1. Data are shown as means ± SD or n (%)
  2. Range of barley consumption
  3. Student’s t-test