Convenient food made of extruded adzuki bean attenuates inflammation and improves glycemic control in patients with type 2 diabetes: a randomized controlled trial

Figures & data

Figure 1 Flow chart for subject recruitment, enrollment and group assignment.

Abbreviations: EABCF, extruded adzuki bean convenient food; FBG, fasting blood glucose; HbA1c, glycosylated hemoglobin; LGI, low glycemic index.

Table 1 Nutritional components, specifications and directions for the extruded red adzuki bean convenient food

	Vermicelli	Instant powder	Hard candy
Nutritional information (per 100 g/NRV%)
Energy	1,467 KJ/17%	1,528 KJ/18%	1,586 KJ/19%
Protein	16.5 g/28%	16.3 g/27%	6.4 g/11%
Fat	1.02 g/2%	1.1 g/2%	1.1 g/2%
Carbohydrate	65.1 g/22%	67.6 g/22%	81.4 g/27%
Soluble dietary fiber	1.6 g/6%	–	–
Insoluble dietary fiber	3.75 g/15%	–	–
Sodium	314 mg/16%	<5 mg/0%	<5 mg/0%
Specifications
	100 g/bag×5 bags/package	8 g/bag×30 bags/box	2 g/tablet×24 tablets/box
Active ingredient (adzuki bean extract)
	≥10 g/bag	≥5 g/bag	≥0.8 g/tablet
Direction
Minimum recommended intake	50–75 g/d	48 g/d (2 bags×Tid)	12 g/d (2 tablets×Tid)
Best consumption time	Breakfast	Pre-prandial	Snacks
Administration	Boil for 10–15 minutes	Dissolve using warm water	Chew

Note: “–” =undetected; Tid=three times a day.

Abbreviation: NRV, nutrient reference value.

Table 2 Characteristics of the participants at baseline

Characteristics	LGI group (n=51)	EABCF group (n=55)	p-value
Male, n (%)	24 (47.1)	23 (41.8)	0.696
Age (years)	57.4±8.8	57.6±8.8	0.912
Weight (kg)	68.1±10.7	70.2±10.2	0.321
Height (cm)	161.4±8.4	160.8±6.9	0.719
Abdominal obesity,a n (%)	35 (68.6)	38 (69.1)	1.000
Duration of DM (years)	9.1±6.5	8.1±5.6	0.358
Family history, n (%)	22 (43.1)	26 (47.3)	0.700
Diabetes medication use			0.263
No diabetes medication, n (%)	14 (27.5)	9 (16.4)	–
Oral only, n (%)	30 (58.8)	36 (65.5)	–
Insulin only, n (%)	2 (3.9)	3 (5.5)	–
Oral and insulin, n (%)	5 (9.8)	7 (12.7)	–
Complication, n (%)	11 (21.6)	10 (18.2)	0.808
Systolic blood pressure (mmHg)	136.6±17.7	141.3±17.6	0.174
Diastolic blood pressure (mmHg)	76.9±10.2	79.4±10.9	0.221
Hypertension,b n (%)	15 (29.4)	30 (54.5)	0.032
Antihypertensive agents, n (%)	12 (23.5)	21 (38.2)	0.142
Dyslipidemia,c n (%)	22 (43.1)	26 (47.3)	0.700
Lipid-lowering agents, n (%)	11 (21.6)	8 (14.5)	0.449

Notes: Continuous variables are expressed as mean ± standard deviation, and the difference between groups was tested by the independent t-test; dichotomous variables are expressed as numbers (percentage, n (%)), and the difference between groups was analyzed by a cross table. The difference was considered statistically significant if p<0.05. If 0.05<p<0.1, there was a trend toward statistical significance.

a Abdominal obesity was defined as male circumference ≥90 cm or female waist circumference ≥80 cm.¹⁴

b The diagnosis of hypertension was made according to the 7th Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure.¹⁵

c The diagnosis of dyslipidemia was based on the American guidelines from the National Cholesterol Education Program Adult Treatment Panel III (ATP III) published in 2002 and updated in 2004.^16,17 “–” = not caculated.

Abbreviations: EABCF, extruded adzuki bean convenient food; DM, diabetes mellitus; LGI, low glycemic index.

Table 3 Daily energy and nutrient intakes of the participants during the study period

Variable	Low glycemic index group (n=51)		EABCF group (n=55)		p-value
	Crude	Adjusted	Crude	Adjusted	Crude	Adjusted
Energy (KJ)
Baseline	6,467.96 (6,020.69 to 6,915.23)	6,488.46 (5,982.91 to 6,994.02)	6,665.73 (6,101.13 to 7,230.32)	6,646.71 (6,160.13 to 7,133.30)	0.587	0.658
4 weeks	5,886.82 (6,478.53 to 6,295.10)	5,826.65 (5,486.59 to 6,166.70)	5,760.09 (5,434.09 to 6,086.09)	5,815.89 (5,488.59 to 6,143.18)	0.625	0.964
Change from baseline	−581.14 (−1,038.21 to −124.08)	−661.82 (−1,179.38 to −144.26)	−905.64 (−14,776.05 to −335.22)	−830.83 (−1,328.97 to −332.69)	0.380	0.644
Protein (g)
Baseline	54.74 (49.95 to 59.53)	55.06 (49.99 to 60.13)	56.85 (51.55 to 62.16)	56.55 (51.68 to 61.43)	0.556	0.677
4 weeks	55.7 (51.68 to 59.87)	55.09 (51.594 to 59.58)	59.22 (55.82 to 62.61)	59.85 (56.49 to 63.21)	0.194	0.055
Change from baseline	1.03 (−3.84 to 5.90)	0.02 (−5.06 to 5.11)	2.36 (−3.12 to 7.84)	3.30 (−1.59 to 8.19)	0.718	0.362
Protein (% of energy)
Baseline	14.08 (13.47 to 14.69)	14.11 (13.47 to 14.75)	14.38 (13.72 to 15.03)	14.35 (13.73 to 14.96)	0.508	0.599
4 weeks	16.00 (15.36 to 16.65)	15.97 (15.40 to 16.55)	17.31 (16.83 to 17.80)	17.34 (16.79 to 17.90)	0.001	0.001
Change from baseline	1.92 (1.07 to 2.78)	1.86 (1.01 to 2.64)	2.94 (2.26 to 3.60)	2.99 (2.24 to 3.74)	0.063	0.042
Fat (g)
Baseline	44.61 (39.28 to 49.93)	44.95 (39.79 to 50.12)	46.47 (41.66 to 51.29)	46.15 (41.18 to 51.12)	0.603	0.741
4 weeks	38.05 (34.71 to 41.38)	37.73 (34.51 to 40.97)	35.77 (32.66 to 38.88)	36.06 (32.95 to 39.17)	0.315	0.463
Change from baseline	−6.55 (−11.87 to −1.24)	−7.21 (−12.39 to −2.03)	−10.70 (−15.82 to −5.59)	−10.09 (−15.08 to −5.10)	0.261	0.432
Fat (% of energy)
Baseline	25.39 (23.41 to 27.37)	25.53 (23.46 to 27.60)	26.79 (24.64 to 28.94)	26.66 (24.66 to 28.65)	0.341	0.440
4 weeks	24.52 (23.05 to 25.98)	24.58 (22.98 to 26.18)	23.58 (21.80 to 25.36)	23.52 (21.98 to 25.06)	0.422	0.350
Change from baseline	−0.87 (−2.96 to 1.21)	−0.95 (−3.18 to 1.29)	−3.20 (−5.47 to −0.94)	−3.13 (−5.29 to −0.98)	0.133	0.168
Carbohydrate (g)
Baseline	238.30 (223.31 to 253.30)	238.55 (218.21 to 258.88)	243.70 (218.74 to 268.65)	243.47 (223.90 to 263.05)	0.711	0.732
4 weeks	216.72 (199.78 to 233.66)	214.46 (199.92 to 229.00)	203.91 (189.25 to 218.58)	206.01 (192.02 to 220.00)	0.252	0.411
Change from baseline	−21.59 (−38.63 to −4.54)	−24.01 (−45.31 to −2.87)	−39.78 (−63.59 to −15.98)	−37.46 (−57.89 to −17.04)	0.222	0.373
Carbohydrate (% of energy)
Baseline	62.43 (60.23 to 64.62)	62.29 (60.00 to 64.57)	60.58 (58.21 to 62.94)	60.71 (58.51 to 62.91)	0.255	0.329
4 weeks	61.36 (59.63 to 63.09)	61.32 (59.55 to 63.09)	58.96 (57.13 to 60.80)	59.00 (57.30 to 60.71)	0.060	0.066
Change from baseline	−1.07 (−3.63 to 1.49)	−0.97 (−3.41 to 1.47)	−1.61 (−3.28 to 0.60)	−1.71 (−4.06 to 0.64)	0.747	0.667
Dietary fiber (g)
Baseline	13.21 (11.44 to 14.97)	13.27 (11.69 to 14.85)	11.87 (10.52 to 13.20)	11.81 (10.28 to 13.33)	0.224	0.192
4 weeks	11.10 (10.01 to 12.18)	11.00 (10.02 to 11.98)	11.64 (10.78 to 12.51)	11.73 (10.79 to 12.68)	0.426	0.291
Change from baseline	−2.11 (−3.89 to −0.33)	−2.27 (−3.83 to −0.71)	−0.22 (−1.53 to 1.08)	−0.075 (−1.58 to 1.43)	0.086	0.048
Fatty acids (g)
Baseline	44.61 (39.28 to 49.94)	44.95 (39.79 to 50.12)	46.46 (41.65 to 51.28)	46.14 (41.17 to 51.12)	0.605	0.744
4 weeks	38.06 (34.74 to 41.39)	37.75 (34.52 to 40.98)	35.75 (32.64 to 38.86)	36.05 (32.94 to 39.15)	0.309	0.456
Change from baseline	−6.55 (−11.86 to −1.23)	−7.21 (−12.39 to −2.02)	−10.71 (−15.83 to −5.60)	−10.10 (−15.09 to −5.11)	0.260	0.430
Saturated
Baseline	20.08 (16.90 to 23.26)	20.22 (17.37 to 23.07)	21.57 (19.13 to 24.00)	21.44 (18.70 to 24.18)	0.453	0.543
4 weeks	18.27 (16.69 to 19.86)	18.17 (16.61 to 19.72)	17.66 (16.12 to 19.19)	17.76 (16.26 to 19.25)	0.575	0.708
Change from baseline	−1.81 (−4.95 to 1.34)	−2.05 (−4.99 to 0.89)	−3.91 (−6.56 to −1.26)	−3.69 (−6.51 to −0.86)	0.304	0.430
Monounsaturated
Baseline	11.57 (10.03 to 13.11)	11.58 (10.09 to 13.07)	12.05 (10.68 to 13.43)	12.04 (10.61 to 13.48)	0.636	0.658
4 weeks	9.88 (8.66 to 11.11)	9.75 (8.66 to 10.84)	9.07 (8.11 to 10.03)	9.20 (8.14 to 10.25)	0.295	0.474
Change from baseline	−1.68 (−3.10 to −0.27)	−1.83 (−3.28 to −0.38)	−2.98 (−4.49 to −1.47)	−2.85 (−4.24 to −1.46)	0.213	0.320
Polyunsaturated
Baseline	12.96 (11.10 to 14.82)	13.16 (11.27 to 15.05)	12.84 (10.97 to 14.71)	12.66 (10.84 to 14.48)	0.925	0.709
4 weeks	9.91 (8.57 to 11.24)	9.83 (8.57 to 11.09)	9.02 (7.90 to 10.14)	9.09 (7.89 to 10.30)	0.307	0.407
Change from baseline	−3.05 (−4.85 to −1.26)	−3.33 (−5.22 to −1.43)	−3.82 (−5.81 to −1.82)	−3.57 (−5.39 to −1.74)	0.572	0.858

Notes: Continuous variables were expressed as the mean (95% confidence intervals), and the crude p-value was calculated by the independent t-test to show the difference between groups. The adjusted p-value was analyzed using the ANCOVA (generalized linear model) test. The covariates included gender, age, height and baseline weight; p<0.05 indicates that the difference between groups is statistically significant, and 0.05<p<0.1 indicates a trend toward statistical significance.

Abbreviation: EABCF, extruded adzuki bean convenient food.

Table 4 Changes in metabolic parameters of participants during the study period

Variable	LGI group (n=51)		EABCF group (n=55)		p-value
	Crude	Adjusted	Crude	Adjusted	Crude	Adjusted
Weighta (kg)
Baseline	68.13±10.74	67.89 (65.35 to 70.43)	70.16±10.20	70.38 (67.94 to 72.83)	0.321	0.164
4 weeks	68.05±10.73	67.82 (65.20 to 70.43)	70.17±10.42	70.38 (67.87 to 72.90)	0.305	0.164
Change from baseline	−0.08 (−0.50 to 0.34)	−0.07 (−1.00 to 0.86)	0.01 (−1.18 to 1.19)	0 (−0.90 to 0.90)	0.549	0.913
BMIa (kg/m^2)
Baseline	26.11 (25.21 to 27.01)	26.10 (25.25 to 26.96)	27.07 (26.23 to 27.90)	27.08 (26.25 to 27.90)	0.119	0.107
4 weeks	28.06 (24.20 to 26.93)	26.06 (25.21 to 26.91)	27.06 (26.22 to 27.91)	27.07 (26.25 to 27.89)	0.102	0.092
Change from baseline	−0.04 (−0.21 to 0.12)	−0.04 (−0.39 to 0.31)	−0.01 (−0.45 to 0.45)	−0.01 (−0.34 to 0.34)	0.869	0.875
FBGb (mmol/L)
Baseline	8.85±2.65	8.80 (8.06 to 9.53)	9.05±2.85	9.11 (8.40 to 9.81)	0.705	0.554
4 weeks	8.29±2.48	8.22 (7.27 to 8.89)	8.50±2.34	8.56 (7.93 to 9.19)	0.643	0.468
Change from baseline	−0.56 (−1.07 to −0.06)	−0.57 (−1.06 to −0.08)	−0.55 (−1.01 to −0.09)	−0.54 (−1.01 to −0.07)	0.968	0.934
HbA1cb (%)
Baseline	7.08±1.38	7.09 (7.71 to 7.47)	7.26±1.46	7.25 (6.89 to 7.62)	0.536	0.533
4 weeks	6.90±1.42	6.91 (6.57 to 7.25)	6.89±1.05	6.88 (6.55 to 7.21)	0.995	0.904
Change from baseline	−0.19 (−0.59 to 0.21)	−0.18 (−0.60 to 0.24)	−0.36 (−0.78 to 0.05)	−0.37 (−0.78 to 0.03)	0.548	0.508
GAb (%)
Baseline	18.54±5.13	18.37 (17.09 to 19.63)	18.37±4.54	18.53 (17.31 to 19.76)	0.861	0.853
4 weeks	17.52±4.47	17.35 (16.19 to 18.51)	17.32±4.19	17.48 (16.37 to 18.60)	0.813	0.870
Change from baseline	−1.02 (−1.59 to −0.44)	−0.57 (−1.06 to −0.08)	−1.05 (−1.57 to −0.54)	−0.54 (−1.02 to −0.07)	0.927	0.934
FINSb (mU/L)
Baseline	12.83±12.54	13.27 (10.64 to 15.89)	10.52±5.57	10.11 (7.59 to 12.64)	0.218	0.092
4 weeks	11.71±10.75	11.84 (9.64 to 11.03)	9.62±4.20	9.50 (7.37 to 11.64)	0.198	0.137
Change from baseline	−1.12 (−3.76 to 1.53)	−1.42 (−3.30 to 0.46)	−0.79 (−1.87 to 0.30)	−0.50 (−2.32 to 1.33)	0.814	0.490
hs-CRPb (pg/mL)
Baseline	1.63±2.26	1.72 (1.13 to 2.30)	1.58±1.98	1.51 (0.95 to 2.01)	0.910	0.617
4 weeks	1.34±1.62	1.43 (0.34 to 2.52)	2.29±5.17	2.21 (1.16 to 3.26)	0.215	0.315
Change from baseline	−0.29 (−0.85 to 0.27)	−0.28 (−1.27 to 0.70)	0.70 (−0.48 to 1.89)	0.70 (−0.24 to 1.65)	0.143	0.158
TNF-αb (pg/mL)
Baseline	7.12±1.50	7.11 (6.57 to 7.65)	7.37±2.20	7.39 (6.87 to 7.90)	0.508	0.465
4 weeks	12.76±10.47	12.74 (10.66 to 14.82)	7.02±2.20	7.04 (5.04 to 9.05)	<0.01	<0.01
Change from baseline	5.64 (2.70 to 8.57)	5.63 (3.56 to 7.70)	−0.35 (−0.89 to 0.20)	−0.34 (−2.33 to 1.65)	<0.01	<0.01
IL-6b (pg/mL)
Baseline	2.11±0.26	2.13 (1.96 to 2.30)	2.39±0.81	2.38 (2.21 to 2.54)	0.018	0.041
4 weeks	3.09±1.92	3.10 (2.68 to 3.52)	2.53±0.95	2.52 (2.12 to 2.92)	0.065	0.051
Change from baseline	0.98 (0.44 to 1.52)	0.98 (0.58 to 1.38)	0.14 (−0.05 to 0.33)	0.14 (−0.24 to 0.53)	0.005	0.004

Notes: Continuous variables were expressed as mean (95% confidence intervals), and the crude p-value was evaluated by the independent t-test to show the difference between groups. The adjusted p-value was analyzed using the ANCOVA (generalized linear model) test. The covariates included:

a age and gender for weight and BMI;

b gender, age, history of diabetes and baseline BMI for FBG, HbA1c, GA, FINS, hs-CRP, TNF-α and IL-6. p<0.05 indicates that the difference between groups is statistically significant, and 0.05<p<0.1 shows a trend of the difference to be statistically significant.

Abbreviations: BMI, body mass index; EABCF, extruded adzuki bean convenient food; FBG, fasting blood glucose; FINS, fasting insulin; GA, glycated albumin; HbA1c, glycosylated hemoglobin; hs-CRP, high sensitive C reactive protein; LGI, low glycemic index; TNF-α, tumor necrosis factor alpha.

Table 5 The subgroup analysis of the homeostasis model assessment (HOMA) based on the different serum insulin levels at baseline for the participants who were not treated with exogenous insulin

Subgroup 1 FINS≥17.2 mU/L	LGI group (n=4)	EABCF group (n=4)	p-value
FINS (mU/L)
Baseline	29.52±17.69	17.91±0.47	0.281
4 weeks	24.67±22.63	15.58±4.58	0.485
Change from baseline	−4.85 (−47.73 to 38.03)	−2.34 (−10.36 to 5.69)	0.860
Ln FINS (mU/L)
Baseline	3.27 (2.40 to 4.13)	2.89 (2.84 to 2.93)	0.258
4 weeks	2.92 (1.57 to 4.27)	2.71 (2.26 to 3.17)	0.660
Change from baseline	−0.34 (−1.61 to 0.92)	−0.17 (−0.67 to 0.32)	0.698
Ln HOMA-IR (μU×mol/L^2)
Baseline	2.19 (1.05 to 3.33)	1.75 (1.47 to 2.02)	0.308
4 weeks	1.71 (0.10 to 3.31)	1.57 (0.97 to 2.16)	0.804
Change from baseline	−0.48 (−1.73 to 0.76)	−0.18 (−0.95 to 0.59)	0.534
Ln HOMA-IS (L^2/μU×mol)
Baseline	−2.19 (−3.33 to −1.05)	−1.75 (−2.02 to −1.47)	0.308
4 weeks	−1.71 (−3.31 to −0.10)	−1.57 (−2.16 to −0.97)	0.804
Change from baseline	0.48 (−0.76 to 1.73)	0.18 (−0.59 to 0.95)	0.534
Ln HOMA-β (%)
Baseline	4.88 (4.04 to 5.71)	4.59 (4.09 to 5.08)	0.383
4 weeks	4.79 (3.90 to 5.68)	4.43 (4.06 to 4.80)	0.281
Change from baseline	−0.09 (−1.38 to 1.20)	−0.16 (−0.35 to 0.03)	0.868
Subgroup 2 5.2≤FISN<17.2 mU/L	LGI group (n=33)	EABCF group (n=30)	p-value
FINS (mU/L)
Baseline	9.89±3.17	10.31±3.20	0.598
4 weeks	9.19±3.34	8.60±3.10	0.474
Change from baseline	−0.70 (−1.66 to 0.26)	−1.71 (−2.56 to −0.86)	0.115
Ln FINS (mU/L)
Baseline	2.24 (2.12 to 2.36)	2.28 (2.16 to 2.41)	0.582
4 weeks	2.15 (2.01 to 2.29)	2.08 (1.92 to 2.23)	0.491
Change from baseline	−0.09 (−0.20 to 0.02)	−0.21 (−0.32 to −0.09)	0.126
Ln HOMA-IR (μU×mol/L^2)
Baseline	1.22 (1.05 to 1.39)	1.30 (1.16 to 1.44)	0.487
4 weeks	1.09 (0.92 to 1.26)	1.05 (0.87 to 1.23)	0.723
Change from baseline	−0.13 (−0.26 to 0)	−0.25 (−0.41 to −0.09)	0.222
Ln HOMA-IS (L^2/μU×mol)
Baseline	−1.22 (−1.39 to −1.05)	−1.30 (−1.44 to −1.16)	0.487
4 weeks	−1.09 (−1.26 to −0.92)	−1.05 (−1.23 to −0.87)	0.723
Change from baseline	0.13 (0 to 0.26)	0.25 (0.09 to 0.41)	0.222
Ln HOMA-β (%)
Baseline	3.74 (3.58 to 3.89)	3.72 (3.53 to 3.90)	0.855
4 weeks	3.72 (3.53 to 3.92)	3.60 (3.40 to 3.80)	0.367
Change from baseline	−0.02 (−0.15 to 0.12)	−0.12 (−0.22 to −0.02)	0.238
Subgroup 3 FINS<5.2 mU/L	LGI group (n=7)	EABCF group (n=10)	p-value
FINS (mU/L)
Baseline	4.19±0.74	4.30±0.86	0.784
4 weeks	4.51±1.51	7.27±4.19	0.079
Change from baseline	0.32 (−1.28 to 1.91)	2.97 (0.15 to 5.80)	0.118
Ln FINS (mU/L)
Baseline	1.42 (1.25 to 1.59)	1.44 (1.27 to 1.60)	0.861
4 weeks	1.46 (1.16 to 1.76)	1.86 (1.49 to 2.22)	0.091
Change from baseline	0.04 (−0.31 to 0.40)	0.42 (0.10 to 0.74)	0.092
Ln HOMA-IR (μU×mol/L^2)
Baseline	0.49 (0.18 to 0.80)	0.49 (0.17 to 0.80)	0.982
4 weeks	0.48 (0 to 0.97)	0.93 (0.41 to 1.45)	0.185
Change from baseline	−0.01 (−0.47 to 0.46)	0.45 (0.05 to 0.84)	0.107
Ln HOMA-IS (L^2/μU×mol)
Baseline	−0.49 (−0.80 to −0.18)	−0.49 (−0.80 to −0.17)	0.982
4 weeks	−0.48 (−0.97 to 0)	−0.93 (−1.45 to −0.41)	0.185
Change from baseline	0.01 (−0.46 to 0.47)	−0.45 (−0.84 to −0.05)	0.107
Ln HOMA-β (%)
Baseline	2.76 (2.31 to 3.22)	2.82 (2.54 to 3.10)	0.780
4 weeks	2.89 (2.51 to 3.26)	3.21 (2.86 to 3.55)	0.179
Change from baseline	0.13 (−0.14 to 0.39)	0.38 (0.13 to 0.63)	0.133

Notes: Continuous variables were expressed as mean (95% confidence intervals), and p-values were calculated by the independent t-test to show the difference between groups; p<0.05 indicates that the difference between groups is statistically significant, and 0.05<p<0.1 shows a trend toward statistical significance. Ln is the natural logarithm.

Abbreviations: EABCF, extruded adzuki bean convenient food; FBG, fasting blood glucose; FINS, fasting insulin; LGI, low glycemic index.

Table 6 Intervention consumption statistics

Consumption	Vermicelli	Instant powder	Hard candy
Minimum daily recommendation (g)	50–75	48	12
Total during 4 weeks (kg)	145.195	84.346	19.904
Per capita during 4 weeks (kg)	2.593	1.506	0.355
Per capita daily (g)	92.6	53.8	12.7

XueHIncidence of diabetes and association between abdominal obesity and risk of diabetes among Chinese adults: a prospective cohort studyBeijingFuwai Hospital of Cardiovascular Disease, Peking Union Medical College2014

 Google Scholar

ChobanianAVBakrisGLBlackHRThe Seventh Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure: the JNC 7 reportJAMA2003289192560257212748199

 PubMed Web of Science ®Google Scholar

Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) final reportCirculation2002106253143342112485966

 PubMed Web of Science ®Google Scholar

GrundySMCleemanJIMerzCNImplications of recent clinical trials for the National Cholesterol Education Program Adult Treatment Panel III guidelinesCirculation2004110222723915249516

 PubMed Web of Science ®Google Scholar