Effectiveness of optimized food-based recommendation promotion to improve nutritional status and lipid profiles among Minangkabau women with dyslipidemia: A cluster-randomized trial

Table 2 The outcome variables characteristics of the study subjects at baseline

Parameters†	Units	Intervention Group		p-value between-group*
Parameters†	Units	FBR (n=48)	Non-FBR (n=54)	p-value between-group*
Nutritional Status
Body weight	kg	64.05(47.9;93.2)	64.7±12.2	0.283
Body Mass Index	kg/m²	28.7±4.3	28.1±4.6	0.693
Overweight/Obese	n (%)	39(81.3)	40(75.3)	0.389
Waist circumference	cm	90.5(75;113)	89.3(74;108)	0.634
Abdominal obesity	n (%)	41(85.4)	41(75.9)	0.230
Lipid Profiles
Total cholesterol, (med, min-max) mg/dL	mg/dL	216 (162;277)	203(128;325)	0.022
LDL-cholesterol, (med, min-max) mg/dL	mg/dL	141(102;204)	132(73;257)	0.010
HDL-cholesterol, (med, min-max) mg/dL	mg/dL	42(34;58)	44(33;67)	0.153
Triglyceride, (median, min-max) mg/dL	mg/dL	123(65;391)	110(42;345)	0.121
Catelli’s Index I (TC/HDL) (med, min-max)	-	4.9(3.8;7.1)	4.5(2.7;7.7)	0.020
Castelli’s index I > 4.5	n(%)	33(68;7)	28(51.9)	0.083

FBR = Food Base Recommendations. LDL = Low density Lipoprotein; HDL = High Density Lipoprotein
†Continuous data are presented either in mean ± SD (normally distributed) or median (min; max) (not normally distributed). Categorical data are presented in n (%). ^*Significant difference between the two groups, Man Whitney analysis (for not normally distributed continuous data) or Chi-square analysis (for categorical data), significant at p<0.05

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