Table 1: Characteristics of the population according to the nutritional intervention group

From: A 3 years follow-up of a Mediterranean diet rich in virgin olive oil is associated with high plasma antioxidant capacity and reduced body weight gain

 Control (n=59)Virgen olive oil (n=65)Nuts (n=63)
Baseline
 Age69.00±5.9467.48±5.8268.40±5.82
 Sex (% females)545246
 Weight (kg)71.98±11.5978.46±12.11a74.10±9.80
 BMI (kg/cm2)28.55±3.3629.96±2.9628.95±2.93
 Waist circumference (cm)93.79±9.7898.83±10.14b96.67±9.30
 Waist to height0.59±0.050.61±0.050.60±0.05
    
3 years
 3-year weight change (kg)0.36±3.490.10±5.11−0.02±3.18
 3-year waist change (cm)0.11±4.56−0.63±4.76−0.23±3.60
 Plasma TAC (mM Trolox)c2.05±0.97d3.49±1.08e3.03±0.90
 Plasma TAC (mM Trolox)f2.01±0.15d3.51±0.14g3.02±0.14
  1. Abbreviations: BMI, body mass index; TAC, total antioxidant capacity.
  2. The data are presented as mean±standard deviation, except when indicated.
  3. a The differences between control and virgin olive oil groups were statistically significant (P=0.015).
  4. b (P=0.005).
  5. c Unadjusted means.
  6. d The differences between control and virgin olive oil or nuts group were statistically significant (P< 0.001).
  7. e The differences between virgin olive oil and nuts groups tended to be statistically significant (P=0.066).
  8. f Means adjusted for age and sex.
  9. g The differences between virgin olive oil and nuts groups were statistically significant (P=0.048).