Table 3.
Reported nutrient intakes collected by the Keenoa artificial intelligence app, and changes over time
| Intake | T0 | T3 | T6 | F(2,44), P | Δ 0–3 mo | P | Δ 3–6 mo | P | Δ 0–6 mo | P |
|---|---|---|---|---|---|---|---|---|---|---|
| Caloric intake | ||||||||||
| Energy, Kcal | 1891 ± 323 | 1573 ± 381 | 1688 ± 351 | 7.9, 0.001 | –318 ± 81 (–154 to –481) | < 0.001 | 114 ± 81 (–87 to –317) | 0.493 | –203 ± 81 (–2 to –405) | 0.048 |
| Macronutrient sources, % | ||||||||||
| Carbohydrate | 46 ± 7 | 42 ± 8 | 39 ± 7 | 8.4, 0.001 | –4 ± 2 (–8 to 0) | 0.080 | –3 ± 2 (–7 to 2) | 0.235 | –7 ± 1 (–3 to –11) | < 0.001 |
| Protein | 19 ± 3 | 21 ± 3 | 21 ± 5 | 6.3, 0.004 | 2 ± 1 (1–4) | 0.008 | 0 ± 1 (–2 to 2) | 1.000 | 2 ± 1 (0 to 4) | 0.016 |
| Fat | 33 ± 6 | 37 ± 8 | 40 ± 7 | 11.5, < 0.001 | 4 ± 1 (–0 to 7) | 0.052 | 3 ± 1 (–0 to 7) | 0.074 | 7 ± 1 (3 to 11) | < 0.001 |
| Dietary components | ||||||||||
| Carbohydrate | 217 ± 43 | 162 ± 33 | 164 ± 39 | 20.6, < 0.001 | –55 ± 10 (–30 to –79) | < 0.001 | 1 ± 10 (–23 to 25) | 1.000 | –53 ± 10 (–29 to –77) | < 0.001 |
| Sugar | 77 ± 23 | 52± 13 | 56 ± 18 | 20.7, < 0.001 | –25 ± 4 (–15 to –35) | < 0.001 | 4 ± 4 (–7 to 14) | 1.000 | –21 ± 4 (–11 to –32) | < 0.001 |
| Fiber | 26 ± 9 | 26 ± 9 | 27 ± 11 | 0.1, 0.897 | — | — | — | — | — | — |
| Saturated fat | 19 ± 5 | 15 ± 6 | 18 ± 5 | 3.5, 0.040 | –4 ± 1 (–7 to 0) | 0.058 | 3 ± 1 (–0 to 6) | 0.125 | –1 (–4 to 3) | 1.000 |
| Monosat. fat | 27 ± 8 | 24 ± 12 | 29 ± 11 | 2.7, 0.079 | — | — | — | — | — | — |
| Polyunsat. fat | 17 ± 6 | 18 ± 10 | 20 ± 9 | 2.3, 0.116 | — | — | — | — | — | — |
| Trans | 0.3 [0.1–0.6] | 0.3 [0.2–0.6] | 0.4 [0.2–0.6] | χ 2 = 1,0, 0.608 | — | — | — | — | — | — |
| Omega 6 | 6 [5–10] | 7 [4–11] | 7 [5–13] | χ 2 = 0.6, 0.729 | — | — | — | — | — | — |
| Omega 3 | 2 [1–4] | 4 [2–5] | 4 ± [2–6] | χ 2 = 6.0, 0.048 | 2 (0–3) | 0.128 | 0 ± 1 (–1 to 2) | 0.561 | 2 ± 1 (1 to 3) | 0.035 |
| Ratio Omega 6/3 | 3 [2–4] | 2 [1–3] | 2 [1–3] | χ 2 = 6.1, 0.047 | –1 (–3 to 1) | 0.058 | 0 (–2 to 2) | 0.815 | –1 (–3 to 0) | 0.034 |
| Sodium | 2 [2–3] | 1 [1–2] | 1 [1–2] | χ 2 = 10.9, 0.004 | –1 (–2 to 0) | 0.024 | 0 (–1 to 1) | 0.877 | –1 (–2 to 0) | 0.017 |
| BCAA (L, I, V), n | 11 [8–16] | 11 [8–13] | 12 [10–14] | χ 2 = 0.6, 0.732 | — | — | — | — | — | — |
| Alcohol | 10 ± 15 | 4 ± 7 | 4 ± 6 | 3.7, 0.034 | –6 ± 2 (–11 to 0) | 0.079 | –0 ± 2 (–6 to 6) | 1.000 | –6 ± 2 (–11 to 0) | — |
| NOVA classification, % energy | ||||||||||
| 1 | 42 ± 16 | 50 ± 13 | 50 ± 12 | 2.8, 0.076 | — | — | — | — | — | — |
| 2 | 7 ± 4 | 8 ± 4 | 9 ± 5 | 2.8, 0.070 | — | — | — | — | — | — |
| 3 | 26 ± 10 | 25 ± 10 | 25 ± 9 | 0.2, 0.977 | — | — | — | — | — | — |
| 4 | 25 ± 13 | 16 ± 10 | 15 ± 13 | 6.5, 0.003 | –9 ± 3 (–3 to –14) | 0.013 | –1 ± 3 (–8 to –7) | 1.000 | –10 ± 3 (–2 to –17) | 0.008 |
Dietary components are given in g, unless otherwise indicated. Data related to completing a 3-day journal involving 23 participants. This 3-day journal required participants to record data for 2 weekdays and 1 weekend day, during each of the 3 evaluation time frames. A research dietician verified and summarized the recorded values by calculating the mean ± standard deviation for each evaluation period (baseline [T0], 3 months [T3], and 6 months [T6]), or medians (25th percentile–75th percentile), as appropriate. An analysis of variance was used to examine variations in means across the different time points. When data did not meet the assumptions required for parametric tests, the Kruskal-Wallis nonparametric statistical test was used. BCAA, branched-chain amino acids, including leucine, isoleucine, and valine.
Monosat., monosaturated; Polyunsat., polyunsaturated.