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 |