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Table 1 Baseline demographic and clinical characteristics of participants who completed the study

From: Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia

Variables

Polygenic hypercholesterolemic patients (n = 91)

Age (years)

54 ± 11

Weight (kg)

68 ± 11

BMI (kg/m2)

2 ± 3

WC (cm)

93 ± 9

HC (cm)

102 ± 6

SBP (mmHg)

120 ± 13

DBP (mmHg)

75 ± 8

Glucose (mg/dL)

91 ± 11

Creatinine (mg/dL)

0.8 ± 0.2

TC (mg/dL)

236 ± 20

HDL-C (mg/dL)

62 ± 13

LDL-C (mg/dL)

154 ± 18

TG (mg/dL)

102 ± 29

Non HDL-C (mg/dL)

174 ± 20

AST (IU/L)

20 ± 6

ALT (IU/L)

20 ± 10

Prevalence

Male % (n)

37 (34)

Menopause status % (n)

79 (45)

Smokers % (n)

34 (31)

Hypertension % (n)

26 (24)

Antihypertensive agents % (n)

26 (24)

Antiplatelet drug % (n)

7 (6)

  1. BMI body mass index, WC waist circumference, HC hip circumference, SBP systolic blood pressure, DBP diastolic blood pressure, TC total cholesterol, HDL-C high density lipoprotein cholesterol, LDL-C low density lipoprotein cholesterol, TG triglycerides, AST aspartate aminotransferase, ALT alanine aminotransferase