Table 2.

Dietary intakes at baseline and during macadamia nut and control diets^a

	Baseline		Mac		Control		Mac–Control
	Mean	% Energy	Mean	% Energy	Mean	% Energy	Mean Diff	sed	95 % CI	P-value
Energy (kcal)	1674		1849		1753		96⋅9	106⋅9	−120⋅6, 314⋅4	0⋅37
Protein (g)	69⋅4	16⋅5 %	64⋅8	13⋅8 %	68⋅4	15⋅8 %	−3⋅7	4⋅7	−13⋅2, 5⋅9	0⋅44
Carbohydrate (g)	192⋅0	45⋅7 %	192⋅6	40⋅9 %	209⋅2	48⋅4 %	−16⋅7	15⋅2	−47⋅5, 14⋅2	0⋅28
Fat (g)	70⋅6	37⋅8 %	94⋅7	45⋅3 %	68⋅7	35⋅8 %	26⋅0	6⋅3	13⋅2, 38⋅8	<0⋅001
SFA (g)	21⋅5	11⋅5 %	26⋅1	12⋅5 %	23⋅5	12⋅2 %	2⋅6	2⋅4	−2⋅2, 7⋅4	0⋅28
MUFA (g)	25⋅1	13⋅4 %	47⋅0	22⋅5 %	22⋅3	11⋅6 %	24⋅7	2⋅4	19⋅7, 29⋅6	<0⋅001
PUFA (g)	18⋅0	9⋅6 %	14⋅7	7⋅0 %	16⋅6	8⋅6 %	−1⋅9	1⋅9	−5⋅8, 1⋅9	0⋅32
P:S ratio	0⋅84	−	0⋅56	−	0⋅75	−	−0⋅187	−	−0⋅3, −0⋅045	0⋅01
Fibre (g)	20⋅6	−	21⋅5	−	19⋅9	−	1⋅5	1⋅6	−1⋅7, 4⋅8	0⋅34
Cholesterol (mg)	288⋅2	−	247⋅0	−	283⋅2	−	−36⋅2	37⋅4	−112⋅3, 39⋅9	0⋅34

Mac, macadamia nut; Mean Diff, mean difference; sed, standard error of the difference; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; P:S, polyunsaturated to saturated fatty acid ratio.

^aMixed model regression controlled for sequence and period.