Evaluation of Consumption of Poultry Products Enriched with Omega-3 Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters

Table 1

Anthropometric parameters of experimental and control group.

	Week 0	Week 14
Experimental group (n = 14)
Body weight (Kg)	74.60 ± 19.20	74.5 ± 19.7
Height (m)	1.62 ± 0.09	1.62 ± 0.09
Body mass index (BMI)	28.1 ± 6.1	28.0 ± 6.2
Waist circumference (cm)	90.7 ± 16.2	89.7 ± 16.2
Body fat (%)	33.1 ± 9.6	31.7 ± 9.8
Body fat (Kg)	25.5 ± 11.9	24.5 ± 12.3
Fat-free mass (%)	66.9 ± 9.6	68.2 ± 9.8
Fat-free mass (Kg)	49.0 ± 10.5	49.9 ± 10.6
Control group (n = 15)
Body weight (Kg)	83.8 ± 17.5	83.2 ± 17.9
Height (m)	1.65 ± .07	1.65 ± 0.07
Body mass index (BMI)	30.4 ± 4.7	30.2 ± 5.1
Waist circumference (cm)	96.6 ± 14.4	95.2 ± 14.2
Body fat (%)	37.2 ± 7.9	35.5 ± 9.2
Body fat (Kg)	31.8 ± 11.0	30.1 ± 12.0
Fat-free mass (%)	62.4 ± 7.6	64.4 ± 9.2
Fat-free mass (Kg)	52.0 ± 10.6	53.0 ± 10.4

Different letters between column values (0 and 14th week) indicate significant difference ( ≤ 0.05 Student’s -test).