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. Author manuscript; available in PMC: 2012 Mar 1.
Published in final edited form as: Physiol Behav. 2010 Nov 18;102(3-4):251–258. doi: 10.1016/j.physbeh.2010.11.018

Table 1.

Subject characteristics.

Spice Users (n = 13) Spice Non-Users (n = 12)
Age (years) 23.2 ± 0.8 22.8 ± 0.5
Sex (male/female) 10/3 4/8
Race (Asian/Black/Caucasian) 6/0/7 1/1/10
PROP (taster/non-taster) 7/6 6/6
Body mass index (BMI, kg/m2)* 22.9 ± 0.6 22.3 ± 0.4
Body fat (%) 19.4 ± 2.4 23.4 ± 2.1

Mean ± SE

*

BMI (range 19.1–26.2; 1 user, 0 non-users = BMI > 25)