Table 1 Baseline characteristics of participants presented as mean ± SD or n (%) (n = 275)
From: Determinants of lifestyle behavior change to prevent type 2 diabetes in high-risk individuals
|  | INT (n = 139) | CON (n = 136) |
|---|---|---|
Sex (male) n (%) | 75 (54) | 69 (51) |
Age | 61.1 ± 6.1 | 61.2 ± 6.6 |
BMI (kg/m2) | 30.2 ± 4.5 | 29.9 ± 4.8 |
Fasting insulin (pmol/L) | 87.8 ± 48.2 | 86.0 ± 52.8 |
Fasting glucose (mmol/L) | 6.6 ± 0.6 | 6.6 ± 0.6 |
HOMA-IR | 2.0 ± 1.1 | 2.0 ± 1.2 |
Nutrition: | ||
Nutrition behavior score index (0–60) | 35.3 ± 9.7 | 36.6 ± 8.7 |
Fruit intake (g/dag) | 139 ± 120 | 164 ± 130 |
Vegetable intake (g/dag) | 149 ± 96.6 | 138 ± 84.7 |
Fiber intake from total bread (%) | 5.6 ± 1.0 | 5.8 ± 1.2 |
Fat from total bread spread (%) | 21.0 ± 6.4 | 19.6 ± 6.1 |
Energy from snack intake (%) | 13.4 ± 7.6 | 15.0 ± 8.3 |
Energy from SSB intake (%) | 2.8 ± 3.3 | 2.3 ± 2.7 |
Physical activity: | ||
MVPA (# times, 30 min per week) | 9.0 ± 5.5 | 9.8 ± 5.3 |
Moderate PA (min/week) | 593 ± 692 | 559 ± 552 |
Vigorous PA (min/week) | 354 ± 427 | 417 ± 450 |
Psychological profile: | ||
Fruit intake | 40.2 ± 6.6 | 40.0 ± 6.3 |
Vegetable intake | 41.0 ± 5.7 | 40.5 ± 6.0 |
Whole-grain and brown bread intake | 41.4 ± 6.1 | 40.5 ± 6.9 |
Lean bread spread intake | 40.1 ± 5.5 | 39.2 ± 5.8 |
Healthy snacks | 39.5 ± 5.1 | 38.7 ± 5.2 |
SSB intake | 40.6 ± 6.3 | 40.6 ± 5.7 |
Physical activity | 40.4 ± 5.7 | 40.2 ± 5.7 |