Table 2 Measurable indicators and biochemical parameters at the end of intervention

From: Timing of unsaturated fat intake improves insulin sensitivity via the gut microbiota-bile acid axis: a randomized controlled trial

 

HP-L

HP-D

HM-L

HM-D

Ptiming Value

Ptype Value

Pinteraction Value

Body weight (kg)

65.56 ± 10.26

64.90 ± 8.83

66.48 ± 10.60

65.68 ± 5.73

0.811

0.815

0.977

BMI (kg/m2)

25.07 ± 2.45

25.96 ± 2.37

25.59 ± 2.78

26.11 ± 2.96

0.591

0.882

0.789

Fat mass%

31.29 ± 4.42

32.24 ± 5.32

30.72 ± 4.61

33.41 ± 6.89

0.178

0.555

0.536

Fasting glucose (mg/dL)

94.48 ± 9.89

96.13 ± 10.98

92.03 ± 8.07

94.57 ± 13.14

0.517

0.691

0.873

Postprandial glucose (mg/dL)

127.42 ± 15.85

133.44 ± 17.48

128.35 ± 18.44

131.80 ± 17.55

0.589

0.796

0.774

AUCglu (mg/dL*h)

276.89 ± 26.99

315.65 ± 50.01

299.16 ± 38.24

291.59 ± 46.44

0.618

0.117

0.034

HbA1c (%)

6.05 ± 0.23

6.21 ± 0.22

6.10 ± 0.20

6.23 ± 0.45

0.237

0.820

0.869

HbA1c (mmol/mol)

42.61 ± 2.54

44.31 ± 2.44

43.16 ± 2.23

44.58 ± 4.96

0.235

0.818

0.871

Fasting insulin (mIU/mL)

6.39 ± 2.94

6.87 ± 2.75

6.92 ± 3.47

7.87 ± 4.23

0.447

0.422

0.787

Postprandial insulin (mIU/mL)

18.00 ± 13.59

32.54 ± 17.06

11.01 ± 5.23

34.80 ± 25.97

<0.001*

0.719

0.301

AUCins (mIU/mL*h)

64.19 ± 46.50

71.46 ± 38.14

60.02 ± 34. 26

74.18 ± 50.25

0.369

0.862

0.756

Gutt index

107.12 ± 29.07

79.86 ± 14.56

112.15 ± 15.06

86.92 ± 27.68

0.003*

0.397

0.863

Stumvoll index

0.105 ± 0.013

0.094 ± 0.013

0.108 ± 0.011

0.092 ± 0.019

0.003*

0.690

0.457

Triglycerides (mmol/L)

1.42 ± 0.60

1.56 ± 0.88

1.43 ± 0.85

1.54 ± 0.70

0.711

0.934

0.924

Total cholesterol (mmol/L)

5.18 ± 1.27

5.43 ± 1.31

5.03 ± 0.85

5.01 ± 0.72

0.966

0.292

0.638

HDL-c (mmol/L)

1.44 ± 0.25

1.46 ± 0.41

1.48 ± 0.36

1.42 ± 0.30

0.632

0.747

0.634

LDL-c (mmol/L)

3.15 ± 1.13

3.34 ± 1.09

3.02 ± 0.62

2.96 ± 0.63

0.862

0.249

0.599

  1. Values are presented as mean ± SD. HP-L high polyunsaturated fat diet at lunch, HP-D high polyunsaturated fat diet at dinner, HM-L high monounsaturated fat diet at lunch, HM-D high monounsaturated fat diet at dinner, BMI body mass index, AUCglucose area under the curve of glucose, HbA1c glycated hemoglobin A1c, AUCinsulin area under the curve of insulin, HDL-c high-density lipoprotein cholesterol, LDL-c low-density lipoprotein cholesterol. Analysis was done using three-way repeated measures ANOVA (two-sided) followed by post hoc Bonferroni test. *P < 0.05.
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