International Journal of Endocrinology / 2011 / Article / Tab 2

Clinical Study

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.

ParametersNormal RangeGroup 1 ( )Group 2 ( )

Males/females ( )
Age (yr)
BMI (kg/m2)
25(OH)D (nmol/L)
PTH (ng/L)14.0–72.0
Albumin (g/L)34.0–48.0
Calcium (mmol/L)2.1–2.5
Creatinine (μmol/L)44.2–106.1
Magnesium (mmol/L)0.7–1.1
Creatinine (mmol/L)
Calcium (mmol/L)
Magnesium (mmol/L)

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

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