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Table 1 Mean values (standard deviation) of clinical and dietary data of the 205 participants according to gender

From: Association of fruits and vegetables consumption and related-vitamins with inflammatory and oxidative stress markers in prediabetic individuals

  Men Women P value
• Clinical data    
Body mass index (kg/m2) 29.1 ± 4.5 31.3 ± 5.8 0.05
Waist circumference (cm) 102.7 ± 12.5 100.0 ± 13.2 0.16
Fat mass (%) 25.8 ± 6.3 38.4 ± 6.8 <0.01
Fasting plasma glucose (mg/dL) 101.2 ± 10.6 98.3 ± 11.8 0.08
Non-HDL cholesterol (mg/dL) 153.9 ± 38.9 157.6 ± 43.6 0.55
Triglycerides (mg/dL) 161.5 ± 69.4 144.3 ± 67.1 <0.01
Adiponectin (ng/mL) 8.7 ± 1.9 13.7 ± 1.8 <0.01
HOMA-IR 1.9 ± 1.9 2.0 ± 1.9 0.52
C-reactive protein (mg/dL) 0.2 ± 0.1 0.4 ± 0.1 <0.01
Tumor necrosis factor-α (pg/mL) 12.0 ± 4.7 12.5 ± 7.4 0.59
Superoxide dismutase (U/ml) 44.2 ± 1.5 42.6 ± 1.4 0.50
Oxidized LDL (μg/mL) 11.3 ± 1.7 8.2 ± 1.6 0.12
• Dietary data    
Energy (kcal) 1,801 ± 695 1,798 ± 662 0.98
Saturated-to-unsaturated fatty acids 0.5 ± 0.2 0.5 ± 0.1 0.66
Total fiber (g) 15.5 ± 5.5 15.6 ± 5.5 0.32
Pro-vitamin A carotenoids (μg) 227.4 ± 2.4 207.5 ± 2.3 0.46
Vitamin E (mg) 5.6 ± 2.1 5.9 ± 3.2 0.63
Vitamin C (mg) 62.7 ± 4.6 64.2 ± 2.8 0.89
Fruits (servings) 1.9 ± 0.6 2.2 ± 0.4 0.11
Vegetables (servings) 1.2 ± 0.2 1.6 ± 0.3 0.64