The effects of functional foods mixture on inflammatory cytokines and biochemical findings in hospitalized patients with COVID-19: a randomized double-blind controlled trial

Table 1 General characteristics of the participants in control group and intervention group at baseline

Variable	Control group (n = 30)	Intervention group (n = 30)	**P-value*
Age (years)	50.33 ± 14.85	52.93 ± 13.40	0.48
Weight (kg)	82.60 ± 14.43	83.17 ± 13.97	0.88
Body mass index (kg/m²)	29.19 ± 4.14	29.61 ± 5.47	0.73
Gender			0.12
Female	19 (63.3)	13 (43.3)
Male	11 (36.7)	17 (56.7)
Marital status			0.98
Single	1 (3.3)	2 (6.7)
Married	29 (96.7)	28 (93.3)
Education			0.44
Diploma and under diploma	13 (43.3)	16 (53.3)
Above diploma	17 (56.7)	14 (46.7)

Data are presented as mean ± SD for quantitative and number (%) for qualitative variables
^*Independent sample t-test was used for comparison of quantitative variables, and chi-square or Fisher’s exact tests were used for comparison of qualitative variables between the two groups
P < 0.05 was considered statistically significant

ISSN: 1745-6215