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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