Table 3

Comparison of changes in dietary intakesa

Baseline mean (SD)

Week 8 mean (SD)

Difference (95% CI)b

Pc


Energy (KJ)

HP

8123 (2153)

6509 (1351)

HFib

8486 (2000)

5976 (925)

580 (9, 1150)

0.047

Protein (%)

HP

18 (5)

28 (5)

HFib

18 (4)

22 (3)

5.6 (3.7, 7.5)

< 0.001

Protein (g)

HP

82 (22)

104 (16)

HFib

86 (18)

76 (11)

28 (21, 35)

< 0.001

Animal protein (g)

HP

53 (19)

76 (14)

HFib

54 (16)

56 (14)

21 (14, 28)

< 0.001

Fat (%)

HP

33 (8)

29 (5)

HFib

31 (7)

23 (6)

5.8 (2.9, 8.8)

< 0.001

Saturated fat (%)

HP

13 (3)

9 (4)

HFib

13 (4)

6 (3)

3.0 (1.5, 4.7)

0.001

CHO (%)

HP

45 (6)

40 (6)

HFib

47 (7)

51 (6)

-11.1 (-14.2, -8.1)

< 0.001

Dietary fiber (g/day)

HP

25 (10)

24 (8)

HFib

26 (7)

39 (11)

-14.2 (-18.9, -9.5)

< 0.001

Soluble dietary fiber (g/day)

HP

12 (5)

10 (3)

HFib

12 (3)

16 (5)

-5.2 (-7.2, -3.2)

< 0.001

Insoluble dietary fiber (g/day)

HP

13 (5)

14 (5)

HFib

14 (5)

23 (7)

-8.9 (-12.0, -5.9)

< 0.001

Sodium (mg/d)

HP

2479 (909)

2049 (677)

HFib

2745 (840)

2125 (498)

-15 (-264, 294)

0.912

Alcohol (g)

HP

6 (9)

3 (5)

HFib

5 (9)

2 (5)

0.4 (-1.6, 2.4)

0.693


a High protein diet (HP) n = 33 records, and high fiber diet (HFib), n = 36 records;

b difference between HP and HFib diets estimated by ANCOVA with adjustment for baseline value;

c p-value for the difference between the HP and HFib diets

Te Morenga et al. Nutrition Journal 2011 10:40   doi:10.1186/1475-2891-10-40

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