Table 6.
Association between improved food intake and improved physical characteristics.
| Physical enhancement | Healthy diet foods | Anti-inflammatory foods | Pro-inflammatory foods | Overall diet | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Totals | Worse 7 (100%) | No change 11 (100%) | Improve 27 (100%) | p-value | Worse 16 (100%) | Improve or no change 29 (100%) | p-value | Worse or no change 6 (100%) | Improve 39 (100%) | p-value | Worse 15 (100%) | Improve or no change 30 (100%) | p-value | |
| MNA¥ | ||||||||||||||
| Decrease | 24 (53) | 2 (29) | 8 (73) | 14 (52) | 0.182a | 7 (44) | 17 (59) | 0.369a | 4 (67) | 20 (51) | 0.670a | 8 (53) | 16 (53) | 1.000a |
| Increase | 21 (47) | 5 (71) | 3 (27) | 13 (48) | 9 (56) | 12 (41) | 2 (33) | 19 (49) | 7 (47) | 14 (47) | ||||
| Weight | ||||||||||||||
| Increase | 16 (36) | 3 (43) | 5 (46) | 8 (30) | 9 (56) | 7 (24) | 5 (83) | 11 (28) | 8 (53) | 8 (27) | ||||
| Decrease | 29 (64) | 4 (57) | 6 (55) | 19 (70) | 0.592a | 7 (44) | 22 (76) | 0.051a | 1 (17) | 28 (72) | 0.017 b * | 7 (47) | 22 (73) | 0.105a |
| BMI | ||||||||||||||
| Increase | 18 (40) | 3 (43) | 5 (46) | 10 (37) | 0.879a | 11 (69) | 7 (24) | 0.005 a ** | 6 (100) | 12 (31) | 0.002 b ** | 10 (67) | 8 (27) | 0.022 a * |
| Decrease | 27 (60) | 4 (57) | 6 (55) | 17 (63) | 5 (3) | 22 (76) | 0 (0) | 27 (69) | 5 (33) | 22 (73) | ||||
| BF | ||||||||||||||
| Increase | 7 (16) | 1 (14) | 3 (27) | 3 (11) | 5 (31) | 2 (7) | 4 (67) | 3 (8) | 6 (40) | 1 (3) | ||||
| Decrease | 38 (84) | 6 (86) | 8 (73) | 24 (89) | 0.457b | 11 (69) | 27 (93) | 0.079a | 2 (33) | 36 (92) | 0.003 a ** | 9 (60) | 29 (97) | 0.003 b ** |
| BW | ||||||||||||||
| Decrease | 7 (16) | 2 (29) | 3 (27) | 2 (7) | 4 (25) | 3 (10) | 3 (50) | 4 (10) | 6 (40) | 1 (3) | ||||
| Increase | 38 (84) | 5 (71) | 8 (73) | 25 (93) | 0.181a | 12 (75) | 26 (90) | 0.225a | 3 (50) | 35 (90) | 0.039 a * | 9 (60) | 29 (97) | 0.003 b ** |
| MM | ||||||||||||||
| Decrease Increase |
10 (22) 35 (78) |
2 (29) 5 (71) |
3 (27) 8 (73) |
5 (19) 22 (82) |
0.763a | 5 (31) 11 (69) |
5 (17) 24 (83) |
0.455a | 2 (33) 4 (67) |
8 (21) 31 (80) |
0.601a | 7 (47) 8 (53) |
3 (10) 27 (90) |
0.009 a ** |
| MA | ||||||||||||||
| Increase Decrease |
25 (56) 20 (44) |
1 (14) 6 (86) |
6 (55) 5 (46) |
18 (67) 9 (33) |
0.045b | 10 (63) 6 (38) |
15 (52) 14 (48) |
0.544a | 6 (100) 0 (0) |
19 (49) 20 (51) |
0.027 b * | 9 (60) 6 (40) |
16 (53) 14 (47) |
0.757a |
| VF | ||||||||||||||
| Increase Decrease |
18 (40) 27 (60) |
2 (29) 5 (71) |
5 (46) 6 (55) |
11 (41) 16 (59) |
0.770a | 11 (69) 5 (3) |
7 (24) 22 (76) |
0.005 a ** | 6 (100) 0 (0) |
12 (31) 27 (69) |
0.002 b ** | 10 (67) 5 (33) |
8 (27) 22 (73) |
0.022 a * |
| AP | ||||||||||||||
| Increase Decrease |
21 (47) 24 (53) |
3 (43) 4 (57) |
6 (55) 5 (46) |
12 (44) 15 (56) |
0.832a | 12 (75) 4 (25) |
9 (31) 20 (69) |
0.006 a ** | 4 (67) 2 (33) |
17 (44) 22 (56) |
0.396a | 11 (73) 4 (27) |
10 (33) 20 (67) |
0.025 a * |
| WP | ||||||||||||||
| Increase Decrease |
17 (38) 28 (62) |
5 (71) 2 (29) |
4 (36) 7 (64) |
8 (30) 19 (70) |
0.126a | 10 (63) 6 (38) |
7 (24) 22 (76) |
0.023 a * | 5 (83) 1 (17) |
12 (31) 27 (69) |
0.023 b * | 10 (67) 5 (33) |
7 (23) 23 (77) |
0.008 a ** |
| HP | ||||||||||||||
| Increase Decrease |
16 (36) 29 (64) |
3 (43) 4 (57) |
2 (18) 9 (82) |
11 (41) 16 (59) |
0.381a | 9 (56) 7 (44) |
7 (24) 22 (76) |
0.051a | 5 (83) 1 (17) |
11 (28) 28 (72) |
0.017 b * | 9 (60) 6 (40) |
7 (23) 23 (77) |
0.023 a * |
| WHI | ||||||||||||||
| Increase Decrease |
25 (56) 20 (44) |
6 (86) 1 (14) |
7 (64) 4 (36) |
12 (44) 15 (56) |
0.121b | 12 (75) 4 (25) |
13 (45) 16 (55) |
0.066a | 3 (50) 3 (50) |
22 (56) 17 (44) |
1.000a | 12 (80) 3 (20) |
13 (43) 17 (57) |
0.027 a * |
a Chi-squared test. bFisher exact test. *p < 0.05. **p < 0.01. ¥MNA was classified as a physical enhancement because it measures changes in nutritional status; it was not considered a QoL metric. Values in bold represent statistically significant associations.