Effects of High Consumption of Vegetables on Clinical, Immunological, and Antioxidant Markers in Subjects at Risk of Cardiovascular Diseases

Table 1

Baseline characteristics and dietary intakes of included subjects.

	High ()	Low ()
BMI (kg/m^2)	26.61 ± 4.09	24.56 ± 4.39
Smokers (n)	60% (9/15)	60% (9/15)
Dyslipidaemic subjects (n)	67% (10/15)	53% (8/15)
Kcal/day	1959 ± 239	1873 ± 702
Carbohydrates (g/day)	236 ± 51	218 ± 76
Protein (g/day)	70 ± 13	72 ± 27
Lipid (g/day)	75 ± 11	76 ± 27

High (4200 g/week) or low (800 g/week) vegetable consumption. BMI: body mass index. Data are expressed as mean ± SD.