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Table 1 Summary of group characteristics and dietary intake

From: Cardiorespiratory fitness as a predictor of intestinal microbial diversity and distinct metagenomic functions

  LOW (n = 14) AVG (n = 12) HI (n = 13)
Mean (SD) Median (IQR) Mean (SD) Median (IQR) Mean (SD) Median (IQR)
Age (years) 25.5 (3.3) 25.5 (23–27.8) 24.3 (3.7) 24.5 (21.8–26) 26.2 (5.5) 28 (21–31)
BMI (kg/m2) 25.5 (3.9) 24.9 (23.2–27.8) 23.5 (.5) 23.4 (22.1–23.8) 22.8 (1.5) 22.4 (21.9–24)
VO2peak 33 (4.8)* 33.3 (30.7–26.3) 41.9 (4.3)* 41.2 (38.5–44.2) 54.8 (5.6)* 52.4 (51.3–60.9)
Dietary components
 Energy (kcal) 2477.5 (1168.4) 2119.5 (1537.2–3565) 2230 (605.4) 2092 (1793–2561) 2458.3 (668.3) 2647 (2060–2714)
 Protein (g) 128.7 (88.5) 104.8 (55.4–182.7) 110.2 (53.7) 90 (80–134.6) 111.2 (49.7) 97.5 (84–127.2)
 Carbohydrate (g) 278.9 (97.5) 294.7 (201.7–347.6) 245.2 (90.4) 245.2 (182.1–275.2) 276.9 (80.2) 268.5 (248.3–310.8)
 Fat (g) 95.4 (61.9) 74.1 (46.5–121.3) 95.8 (29.1) 85.6 (78.4–113.6) 105.3 (41.1) 111.9 (84.2–131.30)
 Saturated fat (g) 37.7 (30) 25.2 (16.9–62.2) 32 (29.1) 31.2 (26.5–34.5) 31.6 (14.7) 32.6 (21.2–36)
 MUFA (g) 30.7 (19.9) 27.6 (14.1–36.9) 35 (14.4) 34.9 (27.6–40.8) 38.6 (16.5) 36.4 (28.5–46.9)
 PUFA (g) 15 (6.8) 15.1 (9.3–20) 20.2 (11.7) 17.9 (11.1–26.7) 23.3 (10.7) 22.6 (15.4–28.2)
 Trans fat (mg) 730 (960) 358 (28.5–89.3) 580 (440) 552 (243.7–896.8) 500 (530) 407 (87–501)
 Omega 3 (mg) 2260 (1470) 1958 (−1166–3068) 2990 (2320) 1958 (1307–4779) 3110 (3600) 1535 (1200–1942)
 Omega 6 (mg) 1790 (3320) 418 (28.8–1624) 1010 (1040) 438 (283.3–1672) 3820 (4250) 2477 (198–4951)
 Sugar (g) 96.7 (59.1) 68.9 (54.8–134.2) 83.2 (43.9) 80.2 (67–95.5) 103.6 (38.4) 97.4 (81.7–121.7)
 Fiber (g) 28.4 (11.7) 22.5 (20.2–34.7) 31.3 (30.2) 23.2 (17.3–29.4) 36.5 (20.2) 28.8 (24.2–40.2)
 Cholesterol (mg) 358 (348.7) 263.6 (59.4–453.4) 346.5 (194.6) 288.6 (196.1–466.1) 443.1 (269.3) 442.6 (186.3–638.6)
 Butyrate (mg) 470 (740) 212.5 (39.8–578) 690 (690) 573.5 (283.5–929) 480 (470) 366 (194–518)
  1. As described fully under the methods section, dietary components amongst groups were compared by PERMANOVA, BMI comparison utilized Kruskal-Wallis test, while VO2peak and age were compared using a 1-way ANOVA test
  2. BMI body mass index, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, SD standard deviation, IQR interquartile range
  3. *A significant (P < 0.01) pairwise difference amongst the other two groups using a Bonferroni alpha correction procedure