Table 1 Demographic and anthropometric characteristics of participants at the baseline and at the end of the study.
P-value*
|
Placebo
(n=21)
|
Dill powder
(n=21)
|
Variable
|
0.927
|
50.42 ± 8.61
|
50.66 ± 8.22
|
Age (year)
|
0.495
|
16 (76.2%)
5 (23.8%)
|
14 (66.7%)
7 (33.3%)
|
Gender***
Female
Male
|
0.714
|
8.57 ± 6.72
|
8.1 ± 5.49
|
Duration of disease (year)
|
0.761
0.796
|
77.29 ± 8.42
77.30 ± 8.25
0.987
|
78.22 ± 11.08
78.08 ± 11.07
0.602
|
Weight (kg)
Baseline
End
P-value**
|
0.753
0.725
|
28.95 ± 1.94
28.95 ± 1.90
0.904
|
29.42 ± 3.24
29.37± 3.29
0.627
|
BMI
Baseline
End
P-value**
|
0.725
0.419
|
1428.66 ± 1053.76
1495.66 ± 953.10
0.451
|
1314.33 ± 1036.19
1254.33 ± 960.52
0.626
|
Physical activity (MET‐min/week)
Baseline
End
P-value**
|
Values are expressed as means ± SD. P <0.05 was considered as significant. *P <0.05 was considered as significant using Mann–Whitney U (for duration of disease and BMI) and Independent T-test (for other variables) between the two groups at baseline and after the intervention). ** P <0.05 was considered as significant using Wilcoxon Signed Ranks Test (for BMI) and Paired T- test (for other variables). ***P <0.05 was considered as significant using chi-square test.
Table 2. Mean ± SD of energy, macronutrients and micronutrients intake at baseline and post-intervention
P value 2
|
P-Value 1
|
Placebo
(n=21)
|
Dill powder
(n=21)
|
Variables
|
|
|
|
|
Energy (kcal)
|
0.113
|
0.100
|
1796 ± 167
|
1881 ± 161
|
Baseline
|
0.257
|
0.339
|
1811 ± 163
|
1861 ± 176
|
End
|
|
|
0.593
|
0.412
|
P-Value 3
|
|
|
|
|
Carbohydrate(gr)
|
0.146
|
0.180
|
240.40 ± 20.46
|
249.61 ± 23.19
|
Baseline
|
0.113
|
0.179
|
238.23 ± 14.28
|
246.51 ± 23.61
|
End
|
|
|
0.536
|
0.270
|
P-Value 3
|
|
|
|
|
Protein (gr)
|
0.240
|
0.303
|
73.43 ± 6.09
|
75.41 ± 6.15
|
Baseline
|
0.145
|
0.187
|
72.04 ± 6.65
|
74.61 ± 5.72
|
End
|
|
|
0.135
|
0.210
|
P-Value 3
|
|
|
|
|
Fat (gr)
|
0.196
|
0.241
|
59.66 ± 4.74
|
61.53 ± 5.37
|
Baseline
|
0.098
|
0.169
|
61.93 ± 4.32
|
60.26 ± 6.24
|
End
|
|
|
0.113
|
0.147
|
P-Value 3
|
|
|
|
|
Vitamin A (U)
|
0.034*
|
0.064
|
321.32 ± 85.71
|
377.38 ± 103.76
|
Baseline
|
0.693
|
0.622
|
352.93 ± 88.03
|
368.66 ± 115.02
|
End
|
|
|
0.159
|
0.779
|
P-Value 3
|
|
|
|
|
Vitamin C (mg)
|
0.744
|
0.628
|
91.36 ± 29.58
|
87.03 ± 27.87
|
Baseline
|
0.633
|
0.582
|
96.85 ± 32.20
|
91.44 ± 30.92
|
End
|
|
|
0.541
|
0.592
|
P-Value 3
|
|
|
|
|
Vitamin E (mg)
|
0.205
|
0.166
|
2.38 ± 0.85
|
2.03 ± 0.72
|
Baseline
|
0.136
|
0.146
|
2.12 ± 0.63
|
1.85 ± 0.52
|
End
|
|
|
0.095
|
0.171
|
P-Value 3
|
Values are expressed as means ± SD. P <0.05 was considered as significant.
P-Value1: Between group comparison of variables at baseline and after intervention resulted from Independent T-test (for all variables).
P-Value2: Between group comparison of variables at baseline and after intervention resulted from Analysis of Covariance (Ancova) in the adjusted models (adjusted for age, duration of disease, and body mass index).
P-Value3: Within group comparison of variables resulted from paired sample t test (for all variables)
Table 3. Serum levels of glycemic parameters and lipid profile at baseline and post-intervention.
P-Value 4
|
P-Value 3
|
P-Value 2
|
P-Value 1
|
Placebo
(n=21)
|
Dill powder
(n=21)
|
Variables
|
|
|
|
|
|
|
FBS (mg/dl)
|
|
|
0.883
|
0.864
|
148.61 ±56.56
|
145.76 ± 50.81
|
Baseline
|
|
|
0.623
|
0.278
|
154.23 ±36.72
|
141.14 ± 40.37
|
End
|
|
|
|
|
0.671
|
0.668
|
P-value 5
|
0.752
|
0.17
|
|
|
5.61± 59.76
|
-4.61± 48.56
|
Difference
|
|
|
|
|
|
|
Insulin (µU/ml)
|
|
|
0.474
|
0.230
|
11.61 ± 4.91
|
13.27± 3.8
|
Baseline
|
|
|
0.796
|
0.250
|
12.12 ± 4.23
|
10.54± 4.51
|
End
|
|
|
|
|
0.604
|
0.004*
|
P-value 5
|
0.05
|
0.015*
|
|
|
0.50 ± 4.36
|
-2.7 ± 3.83
|
Difference
|
|
|
|
|
|
|
HOMA-IR
|
|
|
0.762
|
0.544
|
4.37 ± 3.01
|
4.88 ± 2.37
|
Baseline
|
|
|
0.848
|
0.276
|
4.60 ±2.02
|
3.86 ± 2.32
|
End
|
|
|
|
|
0.698
|
0.039*
|
P-value 5
|
0.447
|
0.101
|
|
|
0.23 ± 2.68
|
-1.02 ± 2.12
|
Difference
|
|
|
|
|
|
|
TG (mg/dl)
|
|
|
0.626
|
0.930
|
194.66 ± 75.58
|
196.52 ± 60.16
|
Baseline
|
|
|
0.664
|
0.447
|
190.19 ± 79.93
|
172.38 ± 69.86
|
End
|
|
|
|
|
0.811
|
0.055
|
P-value 5
|
0.343
|
0.376
|
|
|
-4.47± 84.69
|
-24.14 ± 54.29
|
Difference
|
|
|
|
|
|
|
TC (mg/dl)
|
|
|
0.492
|
0.596
|
154.42 ± 32.42
|
160.28 ± 38.26
|
Baseline
|
|
|
0.881
|
0.412
|
156.8 ± 32.25
|
149.23 ± 26.7
|
End
|
|
|
|
|
0.654
|
0.03*
|
P-value 5
|
0.033*
|
0.064
|
|
|
2.38 ± 23.95
|
-11.04 ± 21.7
|
Difference
|
|
|
|
|
|
|
LDL-C (mg/dl)
|
|
|
0.516
|
0.318
|
71.71 ± 23.55
|
81.00 ± 34.79
|
Baseline
|
|
|
0.357
|
0.643
|
74.80 ± 22.80
|
71.23 ± 26.63
|
End
|
|
|
|
|
0.325
|
0.029*
|
P-value 5
|
0.04*
|
0.017*
|
|
|
3.09 ± 14.07
|
-9.76 ± 19.08
|
Difference
|
|
|
|
|
|
|
HDL-C (mg/dl)
|
|
|
0.939
|
0.680
|
43.14 ± 8.05
|
41.85 ± 11.68
|
Baseline
|
|
|
0.343
|
0.243
|
41.76 ± 6.33
|
44.80 ± 9.89
|
End
|
|
|
|
|
0.185
|
0.007*
|
P-value 5
|
0.04*
|
0.004*
|
|
|
-1.38 ± 4.60
|
2.59 ± 4.51
|
Difference
|
Values are expressed as means ± SD. *Statistically significant. P-Value1: Between-group comparison of variables at baseline and after intervention, resulted from Independent T-test (for all variables).
P-Value2: Between-group comparison of variables at baseline and after intervention, resulted from Analysis of Covariance (Ancova) in the adjusted models (adjusted for age, duration of disease, dietary intake of energy, macronutrients, antioxidant vitamins such as vitamins A, C, and E, physical activity, and BMI).
P-Value3. Between group comparisons mean Changes of variables resulted from Mann–Whitney U (for FBS) and Independent T-test (for other variables).
P-Value4: Between group comparisons mean changes of variables resulted from Analysis of Covariance (Ancova) (adjusted for age, duration of disease, changes of body mass index, dietary intake of energy, macronutrients, Vitamin A, C, and E, and physical activity).
P-Value5: Within-group comparison of variables, resulted from Paired T-test (for all variables).
Abbreviations; Fasting blood sugar (FBS), homeostatic model assessment of insulin resistance (HOMA-IR), triglyceride (TG), total cholesterol (5), high-density (HDL) and low-density lipoprotein (LDL) cholesterol.
Table 4. The effects of dill supplementation on serum levels of antioxidant and inflammatory markers at baseline and post-intervention
P-Value 4
|
P-Value 3
|
P-Value 2
|
P-Value 1
|
Placebo
(n=21)
|
Dill powder
(n=21)
|
Variables
|
|
|
|
|
|
|
MDA (μM)
|
|
|
0.886
|
0.554
|
3.72 ± 2.09
|
3.34 ± 2.05
|
Baseline
|
|
|
0.000*
|
0.005*
|
4.06 ± 2.32
|
2.22 ± 1.57
|
End
|
|
|
|
|
0.354
|
0.034*
|
P-value5
|
0.013*
|
0.021*
|
|
|
0.33 ± 1.62
|
-1.11 ± 2.24
|
Difference
|
|
|
|
|
|
|
TAC (mM)
|
|
|
0.137
|
0.103
|
0.17 ± 0.03
|
0.19 ± 0.05
|
Baseline
|
|
|
0.004*
|
0.001*
|
0.16 ± 0.06
|
0.25 ± 0.09
|
End
|
|
|
|
|
0.793
|
0.025*
|
P-value5
|
0.145
|
0.339
|
|
|
-0.004 ± 0.7
|
0.058 ± 0.11
|
Difference
|
|
|
|
|
|
|
Hs-CRP (mg/L)
|
|
|
0.388
|
0.506
|
4.29 ± 0.70
|
4.13 ± 0.84
|
Baseline
|
|
|
0.143
|
0.122
|
4.32 ± 0.93
|
3.87 ± 0.89
|
End
|
|
|
|
|
0.872
|
0.283
|
P-value5
|
0.649
|
0.332
|
|
|
0.2 ± 0.8
|
-0.25 ± 1.06
|
Difference
|
*Statistically significant. Values are expressed as means ± SD. P <0.05 was considered as significant.
P-Value1: Between-group comparison of variables at baseline and after intervention, resulted from independent sample t-test (for all variables).
P-Value2: Between-group comparison of variables at baseline and after intervention, resulted from analysis of covariance in the adjusted models (adjusted for age, duration of disease, dietary intake of energy, macronutrients, antioxidant, vitamins such as vitamins A, C, and E, physical activity, and BMI).
P-Value3: Between group comparisons mean changes of variables resulted from Mann–Whitney U (for TAC) and Independent T-test (for other variables).
P-Value4: Between group comparisons mean changes of variables resulted from Analysis of Covariance (Ancova) (adjusted for age, duration of disease, changes of body mass index, dietary intake of energy, macronutrients, Vitamin A, C, E, and physical activity).
P-Value5: Within-group comparison of variables, resulted from Paired T-test (for all variables).
Abbreviations; Hs-C-reactive protein (hs-CRP), total antioxidant capacity (TAC) and malondialdehyde (MDA)
Table5. The effects of dill powder supplementation on gastrointestinal symptoms at baseline and post-intervention
Scores
Gastrointestinal symptoms
|
Dill powder
(n = 21)
|
Placebo
(n= 21)
|
0
|
1
|
2 ≤
|
0
|
1
|
2 ≤
|
Gastroesophageal reflux
|
|
|
Baseline
|
5(23.8%)
|
7(33.3%)
|
9(42.9%)
|
7 (33.3%)
|
5 (23.8%)
|
9 (42.9%)
|
End
|
6(28.6%)
|
9(42.9%)
|
6(28.6%)
|
7 (33.3%)
|
5 (23.8%)
|
9 (42.9%)
|
P-value
|
|
0.135
|
|
|
1.00
|
|
Esophageal motility disorders
|
|
|
Baseline
|
18(85.7%)
|
1 (4.8%)
|
2 (9.5%)
|
16(76.2%)
|
3 (14.3%)
|
2(9.5%)
|
End
|
16(76.2%)
|
3(14.3%)
|
2 (9.5%)
|
16(76.2%)
|
3 (14.3%)
|
2(9.5%)
|
P-value
|
|
0.317
|
|
|
1.00
|
|
Dyspepsia
|
|
|
Baseline
|
15(71.4%)
|
2 (9.5%)
|
4 (19%)
|
14(66.7%)
|
3 (14.3%)
|
4 (19%)
|
End
|
12(57.1%)
|
7(33.3%)
|
2 (9.5%)
|
13(61.9%)
|
5 (23.8%)
|
3 (14.3%)
|
P-value
|
|
0.198
|
|
|
0.368
|
|
Gastric motility disorders
|
|
|
Baseline
|
12(57.1%)
|
1 (4.8%)
|
8(38.1%)
|
11(52.4%)
|
2 (9.5%)
|
8 (38.1%)
|
End
|
10(71.4%)
|
3(14.3%)
|
3(14.3%)
|
11(52.4%)
|
2 (9.5%)
|
8 (38.1%)
|
P-value
|
|
0.112
|
|
|
1.00
|
|
Colonic motility disorders
|
|
|
Baseline
|
7 (33.3%)
|
3(14.3%)
|
11(52.4%)
|
6 (28.6%)
|
5 (23.8%)
|
10(47.6%)
|
End
|
10(47.6%)
|
10(47.6%)
|
1 (4.8%)
|
7 (33.3%)
|
4 (19%)
|
10 (47.6%)
|
P-value
|
|
0.010*
|
|
|
0.317
|
|
P <0.05 was considered as significant. Data are expressed as Percent of relative frequency of gastrointestinal symptoms. P-value within group comparison of variables resulted from Chi-Square Tests.
The numbers 0, 1 and 2 indicate the severity of gastrointestinal symptoms. 0; the patient hadn't gastrointestinal symptoms, 1; patient had occasional gastrointestinal symptoms. 2 ≤; the patient had permanently gastrointestinal problems