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Table 1 Descriptive characteristics of the study population, mean (SD)

From: High intake of vegetables is linked to lower white blood cell profile and the effect is mediated by the gut microbiome

Phenotype Mean SD  
N 986   
M to F 277:726   
Age, years 45.65 11.96  
BMI, kg/m2 25.59 5.05  
White blood cells
 Basophils 0.05 0.05  
 Eosinophils 0.14 0.11  
 Lymphocytes 1.58 0.44  
 Monocytes 0.41 0.13  
 Neutrophils 3.10 1.19  
 WBC 5.25 1.44  
Dietary measures    % EI
 Energy, Kcal 2345.97 851.37  
 Carbohydrate, g 262.36 100.37 44.70
 Fat, g 109.19 48.09 41.90
 Protein, g 80.75 28.54 13.80
 Vegetable intake*, portions 5.55 2.91  
 Fruit intake*, portions 2.76 1.90  
 h-PDI score 59.48 7.31  
 u-PDI score 59.23 6.68  
Clinical measures
 SBP, mmHg 109.85 12.87  
 DBP, mmHg 74.10 8.70  
 IL6 0.74 1.21  
 Fasting glucose, mmol/L 7.55 1.13  
 Glucose at 60 min, mmol/L 5.74 1.50  
 Glucose at 120 min, mmol/L 5.45 1.27  
 Insulin rise 30 min, mmol/L 60.19 51.26  
 Insulin rise 120 min, mmol/L 31.24 27.58  
 Fasting triglycerides, mmol/L 1.07 0.54  
 Triglycerides at 360 min, mmol/L 1.90 1.20  
  1. Abbreviations: BMI body mass index, WBC white blood cells, EI energy intake, h-PDI healthy plant-based diet index, u-PDI unhealthy plant-based diet index, SBP systolic blood pressure, DBP diastolic blood pressure, IL6 interleukin-6, * energy adjusted