Table 2

Diet compositions
Diet characteristic LSM (SE)1
Oat group (n=85) Control group (n=81) P Between groups
Energy (MJ/d) change from Baseline 0.30 (0.193) 0.32 (0.198) 0.942
Baseline 7.6 (0.20) 7.7 (0.20) 0.687
Week 6 7.9 (0.20) 8.1 (0.20)
Protein (g/d)change from Baseline 4.6 (1.97) 1.7 (2.02) 0.315
Baseline 64.8 (1.83) 61.1 (1.88) 0.168
Week 6 69.3 (1.82) 62.8 (1.86)
Protein (% energy) change from Baseline 0.45 (0.309) -0.14 (0.317) 0.191
Baseline 14.3 (0.24) 13.3 (0.25) 0.004
Week 6 14.8 (0.28) 13.1 (0.29)
Fat (g/d)change from Baseline 2.9 (2.58) 1.2 (2.64) 0.634
Baseline 62.5 (2.77) 61.7 (2.84) 0.841
Week 6 65.5 (2.52) 62.9 (2.59)
Fat (% energy) change from Baseline 0.36 (0.817) -0.58 (0.837) 0.428
Baseline 30.3 (0.86) 29.4 (0.88) 0.472
Week 6 30.6 (0.77) 28.8 (0.79)
Cholesterol (mg/d) change from Baseline -39.7 (21.73) -38.5 (22.27) 0.968
Baseline 312 (19.1) 292 (19.5) 0.460
Week 6 272 (18.1) 253 (18.5)
SFA (% energy) change from Baseline -0.66 (0.261) -0.34 (0.267) 0.389
Baseline 8.7 (0.27) 7.9 (0.27) 0.051
Week 6 8.0 (0.24) 7.6 (0.25)
MUFA (% energy) change from Baseline 0.21 (0.414) -0.52 (0.425) 0.218
Baseline 12.6 (0.41) 12.3 (0.42) 0.602
Week 6 12.9 (0.39) 11.8 (0.40)
PUFA (% energy) change from Baseline 0.38 (0.388) 0.28 (0.398) 0.868
Baseline 7.9 (0.39) 8.2 (0.40) 0.632
Week 6 8.3 (0.34) 8.5 (0.35)
Carbohydrate (g/d) change from Baseline 14.2 (7.12) 16.5 (7.30) 0.825
Baseline 247 (6.4) 259 (6.6) 0.173
Week 6 260 (7.2) 276 (7.4)
Carbohydrate (% energy) change from Baseline 0.41 (0.859) 1.08 (0.881) 0.588
Baseline 54.9 (0.92) 56.6 (0.94) 0.197
Week 6 55.3 (0.83) 57.7 (0.85)
Dietary fiber (g/d) change from Baseline 7.1 (0.60) 1.4 (0.62) <0.001
Baseline 12.2 (0.52) 11.4 (0.53) 0.296
Week 6 19.3 (0.55) 12.9 (0.56)

1 LSM (SE) and p-value obtained from ANCOVA,where covariates were age, sex, smoking status, alcohol consumption, education status, medication use.

Zhang et al.

Zhang et al. Nutrition Journal 2012 11:54   doi:10.1186/1475-2891-11-54

Open Data