Table 1 Subject characteristics at baseline.

From: Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

 

Test 1 (N = 25)

Control 1 (N = 23)

Test 3 (N = 24)

Control 3 (N = 24)

Agea (years), median (min–max)

30 (20–52)

32 (18–53)

29 (20–55)

34.5 (25–55)

Malea, n (%)

11 (44%)

11 (48%)

11 (46%)

11 (46%)

BMIb (kg/m2), median (min–max)

24.4 (20.3–29.4)

24.9 (19.6–30.1)

24.6 (21.5–31.1)

22.7 (18.6–28.1)

Smoking statusa, n (%)

   Never

11 (44%)

17 (74%)

14 (58%)

11 (46%)

   Previous

2 (8%)

1 (4%)

3 (13%)

7 (29%)

   Current

12 (48%)

5 (22%)

7 (29%)

6 (25%)

Regular physical activitya, n (%)

11 (44%)

8 (35%)

18 (75%)

13 (54%)

Medical or surgical historya, n (%)

3 (12%)

6 (26.1%)

5 (20.8%)

3 (12.5%)

Concomitant medicationb, n (%)

11 (44%)

8 (35%)

9 (38%)

9 (38%)

  1. aAt inclusion (V1).
  2. bAt randomization (V2).