Table 2.
Dietary variables before and after the study by treatment group.
| Mean (standard error) | |||
|---|---|---|---|
| Variables | Before | After | P-valuea |
| Calories (kcal) | |||
| Usual diet | 1982 (104) | 2025 (116) | 0.992 |
| Fermented vegetable | 2092 (106) | 1807 (93.7) | 0.025 |
| P–valueb | 0.462 | 0.146 | |
| Carbohydrates (g) | |||
| Usual diet | 213.0 (15.0) | 220.4 (14.9) | 0.845 |
| Fermented VEGETABLE | 206.5 (12.3) | 182.7 (11.0) | 0.589 |
| P–valueb | 0.191 | 0.148 | |
| Protein (g) | |||
| Usual diet | 80.1 (5.4) | 81.5 (5.2) | 0.478 |
| Fermented vegetable | 96.2 (7.2) | 80.0 (5.9) | 0.177 |
| P–valueb | 0.096 | 0.186 | |
| Fat (g) | |||
| Usual diet | 87.4 (5.8) | 90.2 (6.1) | 0.885 |
| Fermented vegetable | 92.9 (5.9) | 81.3 (5.1) | 0.184 |
| P–valueb | 0.986 | 0.689 | |
| Fibre (g) | |||
| Usual diet | 19.1 (1.8) | 21.6 (1.8) | 0.376 |
| Fermented vegetable | 20.2 (1.6) | 18.3 (1.4) | 0.271 |
| P–valueb | 0.886 | 0.453 | |
| Cholesterol (mg) | |||
| Usual diet | 353.0 (41.6) | 280.9 (28.7) | 0.428 |
| Fermented vegetable | 385.5 (57.0) | 278.9 (32.8) | 0.878 |
| P–valueb | 0.939 | 0.497 | |
| Sodium (g) | |||
| Usual diet | 3.2 (0.2) | 3.3 (0.2) | 0.228 |
| Fermented vegetable | 3.5 (0.2) | 3.0 (0.2) | 0.048 |
| P–valueb | 0.449 | 0.977 | |
| Alcohol (g) | |||
| Usual diet | 7.8 (2.2) | 5.4 (1.9) | 0.601 |
| Fermented vegetable | 9.8 (2.8) | 7.4 (2.3) | 0.165 |
| P–valueb | 0.629 | 0.438 | |
| Choline (g) | |||
| Usual diet | 374.6 (32.1) | 325.2 (22.8) | 0.364 |
| Fermented vegetable | 401.9 (40.8) | 307.1 (27.0) | 0.846 |
| P–valueb | 0.938 | 0.732 | |
Note: (N = 42, usual diet and N = 44, fermented vegetable).
P-values lower than 0.05 are shown in bold.
a
P-value for within-group comparisons using a dependent samples t test.
b
P-value for between-group comparisons using linear models adjusted for total calorie intake.