The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia

Table 1

Comparison of cardiovascular characteristics between the two groups before and after the intervention.

	Groups		𝑃 value*
	Oat bread; 𝑛=30	Wheat bread; 𝑛=30
Weight (Kg)
Before	77.2 ± 12.4	77.0 ± 14.0	0.965
After	76.2 ± 12.4	76.6 ± 13.9	0.911
𝑃 value^†	0.020	0.037
BMI (Kg/m^2)
Before	28.9 ± 3.5	28.9 ± 4.9	0.969
After	28.6 ± 3.5	28.8 ± 4.9	0.902
𝑃 value^†	0.029	0.078
Pulse rate (pulse/min)
Before	71.3 ± 6.3	72.7 ± 5.9	0.402
After	71.7 ± 7.0	73.4 ± 6.4	0.334
𝑃 value^†	0.803	0.487
Systolic/diastolic BP (mmHg)
Before	114.8 ± 10.9/77.0 ± 9.1	115.1 ± 14.6/76.3 ± 10.7	0.921/0.797
After	112.5 ± 12.1/76.3 ± 8.9	114.8 ± 13.5/75.3 ± 9.3	0.485/0.673
𝑃 value^†	0.174/0.625	0.896/0.495
Hip/waist circumference (cm)
Before	105.3 ± 6.4/93.4 ± 9.9	106.6 ± 10.3/97.6 ± 11.6	0.546/0.141
After	104.9 ± 6.3/93.2 ± 9.5	105.9 ± 10.2/97.4 ± 11.9	0.626/0.133
𝑃 value^†	0.231/0.623	0.033/0.824

∗Independent 𝑡-test, †paired 𝑡-test, BMI: body mass index, and BP: blood pressure.