Table 3.
Average dietary intake during intervention.
| Component | HPLGI | MPMGI | HPLGI vs. MPMGI |
|---|---|---|---|
| Total fat (E %)1,2,3,4 Saturated fat (E %)2,3 MUFA (E %)2,3 PUFA (E %)2,3 |
32.3 ± 6.1 10.6 ± 3.4 11.6 ± 2.9 5.3 ± 1.7 |
30.1 ± 6.2 10.2 ± 3.5 10.3 ± 2.9 5.3 ± 1.5 |
p = 0.007 p = 0.329 p < 0.001 p = 0.913 |
| Total protein (E %)2,3 Protein from dairy (E %)2,3 Protein from seafood (E %)5,6 |
25.1 ± 4.7 10.0 ± 3.9 13.6 ± 10.4 |
18.1 ± 3.3 4.9 ± 4.3 10.1 ± 10.2 |
p < 0.001 p < 0.001 p = 0.011 |
| Total carbohydrate (E%)2,3 Total sugar (E %)2,3 Fiber (g/100 kcal/d)3,7 Glycemic index8,9 |
42.7 ± 6.5 3.0 ± 4.2 14.2 ± 6.0 49.5 ± 4.8 |
51.8 ± 6.4 4.2 ± 4.2 17.3 ± 7.2 54.1 ± 3.7 |
p < 0.001 p = 0.022 p < 0.001 p < 0.001 |
| Calcium (mg/100 kcal/d)2,9 | 882 ± 400 | 654 ± 358 | p < 0.001 |
| Potassium (g/d) | 2.7 | – | |
| Magnesium (mg/d) | 262 | – | |
| Sodium (mg/d) | 2489 ± 961 | 2277 ± 972 | p = 0.093 |
| Meat (g/d) | 158.1 ± 152.9 | 101.1 ± 98.8 | p < 0.001 |
1%, percentage of total energy consumption. 2Presented as percent of total energy intake from an average of two 24-hr recalls. 3n = 120 (intervention), n = 117(control). 4Total fat calculated as the sum of polyunsaturated fatty acids, monounsaturated fatty acids, saturated fatty acids, n-3 fatty acids and n-6 fatty acids, in the Frida food database. 5n = 120 (intervention), n = 115 (control). 6Presented as percent of total energy intake from an average of three FFQs. 7Presented in grams per 1,000 kcal/day as an average from two 24-h recalls. 8n = 140 (intervention), n = 134 (control). 9Calculated from an average of three FFQs.