Table 1 Characteristics of participants at baseline by intervention group
From: Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers
|  | Vitamin D2 (n = 10, 7 M, 3 F) | Vitamin D3 (n = 10, 5 M, 5 F) | PL(n = 8, 4 M, 4 F) |
|---|---|---|---|
Age (yrs) | 36 ± 3 | 38 ± 4 | 30 ± 3 |
Height (cm) | 174.4 ± 3.1 | 171.8 ± 2.1 | 173.2 ± 4.3 |
Body mass (kg) | 74.0 ± 3.7 | 78.2 ± 5.0 | 77.5 ± 6.7 |
Body fat (%) | 22.2 ± 2.4 | 27.9 ± 3.6 | 25.2 ± 4.2 |
Body mass index (kg·m2) | 24.4 ± 1.3 | 26.6 ± 1.8 | 25.4 ± 1.2 |