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Table 1 Characteristics of the cohort and blood measurements before and 30 days after regular consumption of pasta added with β-glucans

From: β-glucans: ex vivo inflammatory and oxidative stress results after pasta intake

  Before After P *
Gender (Females/Males) 20/20 20/20  
Age (years) 64 ± 9 64 ± 9  
Body weight (kg) 78.8 ± 3.3 78.7 ± 2.4 0.4
BMI (kg/m2) 28.6 ± 2.1 28.5 ± 1.5 0.2
Fasting blood measurements:    
Glucose (mg/dl) 92 ± 10 91 ± 9 0.3
Cholesterol (mg/dl) 212 ± 32 204 ± 33 0.4
HDL-cholesterol (mg/dl) 56 ± 13 56 ± 11 0.8
LDL-cholesterol (mg/dl) 139 ± 39 127 ± 45 0.03
Triglycerides (mg/dl) 116 ± 69 120 ± 65 0.1
Uric acid (mg/dl) 5.1 ± 1.3 5.5 ± 1.0 0.2
hs-CRP (mg/dl) 0.24 ± 0.20 0.23 ± 0.17 0.2
TNF-alpha (pg/ml) 17.2 ± 13.0 18.3 ± 2.8 0.9
IFN-gamma (pg/ml) 0.6 ± 0.6 1.1 ± 0.8 0.3
IL-8 (pg/ml) 41.4 ± 59.3 45.1 ± 103.8 0.81
IL-10 (pg/ml) 2.3 ± 2.4 1.6 ± 1.7 0.6
IL-6 (pg/ml) 6.3 ± 3.0 7.2 ± 1.7 0.02
  1. All values are presented as means ± SD or in absolute values
  2. *Wilcoxon test: p > 0.01p < 0.5
  3. BMI: body mass index; HDL: high-density lipoproteins; LDL: low density lipoproteins; hs-CRP: high-sensitivity-C-reactive protein; TNF-: tumor necrosis factor; IFN-: Interferon; IL-: Interleukin