Effect of High- versus Low-Fat Meal on Serum 25-Hydroxyvitamin D Levels after a Single Oral Dose of Vitamin D: A Single-Blind, Parallel, Randomized Trial

Table 2

Baseline characteristics of the study groups.

Parameters	Normal Range	Group 1 (𝑛=15)	Group 2 (𝑛=15)
Males/females (𝑛)		6/9	6/9
Age (yr)		27.5±2.0	26.7±1.7
BMI (kg/m^2)		22.3±2.8	22.5±2.6
Serum
25(OH)D (nmol/L)		42,7±19,0	36,4±19,0
PTH (ng/L)	14.0–72.0	34.9±9.9	31.0±9.9
Albumin (g/L)	34.0–48.0	46.0±3.0	46.0±3.0
Calcium (mmol/L)	2.1–2.5	2.3±0.1	2.3±0.1
Creatinine (μmol/L)	44.2–106.1	79.6±17.7	79.6±17.7
Magnesium (mmol/L)	0.7–1.1	0.9±0.04	0.9±0.04
Urine
Creatinine (mmol/L)		17.92±9.83	14.92±5.31
Calcium (mmol/L)		2.8±1.7	4.1±2.4
Magnesium (mmol/L)		4.1±1.6	4.3±1.9

Data are shown as number of participants (𝑛) or mean ± SD.
Abbreviations: BMI: body mass index; 25(OH)D: 25-hydroxyvitamin D; PTH: parathyroid hormone.