TABLE 2.
Baseline and follow-up nutrient intakes among participants who provided blood samples1
| Year 1 |
Year 3 |
Year 6 |
|||||||||
| Baseline |
Absolute difference between groups2 | Absolute difference between groups2 | Absolute difference between groups2 | ||||||||
| DM-I | DM-C | DM-I | DM-C | DM-I | DM-C | DM-I | DM-C | ||||
| Total energy (kcal) | 1801 | 1763 | 1506 | 1582 | −75.5 (−130.3, −20.6) | 1485 | 1576 | −91.1 (−105.1, −77.1) | 1424 | 1526 | −101.8 (−154.4, −49.2) |
| Total fat (% of energy) | 37.7 | 38.2 | 25.3 | 35.7 | −10.4 (−11.0, −9.8) | 26.5 | 36.0 | −9.5 (−9.7, −9.3) | 29.3 | 37.0 | −7.8 (−8.4, −7.1) |
| Saturated fat (% of energy) | 12.4 | 12.6 | 8.3 | 11.8 | −3.5 (−3.8, −3.3) | 8.7 | 12.1 | −3.3 (−3.4, −3.3) | 9.4 | 12.2 | −2.8 (−3.1, −2.5) |
| Monounsaturated fat (% of energy) | 14.6 | 14.7 | 9.4 | 13.7 | −4.3 (−4.5, −4.0) | 9.8 | 13.8 | −3.9 (−4.0, −3.8) | 11.1 | 14.3 | −3.2 (−3.5, −2.9) |
| Polyunsaturated fat (% of energy) | 7.9 | 7.8 | 5.4 | 7.4 | −1.9 (−2.1, −1.8) | 5.6 | 7.3 | −1.7 (−1.7, −1.7) | 6.3 | 7.6 | −1.3 (−1.5, −1.1) |
| P:S (% of energy) | 0.7 | 0.6 | 0.7 | 0.7 | 0.0 (0.0, 0.1) | 0.7 | 0.6 | 0.0 (0.0, 0.0) | 0.7 | 0.7 | 0.0 (0.0, 0.1) |
| Total trans fatty acid (% of energy) | 2.8 | 2.8 | 1.7 | 2.6 | −0.9 (−1.0, −0.8) | 1.7 | 2.4 | −0.7 (−0.7, −0.7) | 1.8 | 2.4 | −0.6 (−0.7, −0.5) |
| Protein (% of energy) | 16.4 | 16.3 | 17.5 | 16.5 | 0.9 (0.7, 1.2) | 17.6 | 17.0 | 0.7 (0.6, 0.7) | 17.7 | 17.0 | 0.7 (0.4, 1.0) |
| Carbohydrate (% of energy) | 46.0 | 45.7 | 58.0 | 47.9 | 10.0 (9.3, 10.7) | 56.4 | 47.0 | 9.3 (9.1, 9.5) | 53.9 | 46.3 | 7.6 (6.8, 8.4) |
| Sugar (% of energy) | 21.6 | 21.6 | 28.1 | 23.4 | 4.7 (4.1, 5.3) | 27.8 | 23.1 | 4.8 (4.6, 4.9) | 26.8 | 22.8 | 4.0 (3.3, 4.6) |
| Glycemic index | 53.0 | 53.2 | 52.7 | 52.8 | −0.0 (−0.3, 0.3) | 52.1 | 52.0 | 0.1 (−0.0, 0.2) | 51.3 | 51.6 | −0.4 (−0.7, 0.0) |
| Glycemic load | 101 | 99 | 106 | 92 | 14.1 (10.5, 17.7) | 100 | 88 | 11.3 (10.4, 12.2) | 90 | 83 | 6.7 (3.4, 9.9) |
| Dietary fiber (g) | 15.4 | 14.8 | 17.8 | 14.3 | 3.6 (3.0, 4.1) | 17.9 | 14.8 | 3.1 (2.9, 3.3) | 16.7 | 14.1 | 2.6 (2.0, 3.2) |
| Soluble fiber (g) | 4.2 | 4.0 | 4.8 | 3.9 | 0.9 (0.8, 1.1) | 4.8 | 4.0 | 0.8 (0.8, 0.8) | 4.4 | 3.8 | 0.7 (0.5, 0.8) |
| Cholesterol (mg) | 264 | 264 | 180 | 237 | −56.8 (−67.8, −45.7) | 185 | 240 | −54.4 (−57.4, −51.5) | 196 | 243 | −47.0 (−58.3, −35.6) |
| Vegetables and fruit (servings/d) | 3.6 | 3.4 | 4.9 | 3.6 | 1.3 (1.2, 1.5) | 5.1 | 3.9 | 1.3 (1.2, 1.3) | 4.9 | 3.6 | 1.3 (1.1, 1.4) |
| Grains (servings/d) | 4.9 | 4.7 | 5.2 | 4.2 | 0.9 (0.7, 1.2) | 4.6 | 4.0 | 0.7 (0.6, 0.7) | 4.2 | 3.8 | 0.5 (0.3, 0.7) |
| Whole grains (servings/d) | 1.2 | 1.2 | 1.4 | 1.1 | 0.3 (0.2, 0.4) | 1.3 | 1.1 | 0.3 (0.3, 0.3) | 1.3 | 1.0 | 0.2 (0.2, 0.3) |
| Soy (servings/wk)3 | 0.2 | 0.2 | 0.3 | 0.2 | 0.1 (0.0, 0.2) | 0.3 | 0.2 | 0.1 (0.1, 0.1) | 0.4 | 0.3 | 0.1 (−0.0, 0.2) |
| Nuts (servings/wk) | 1.5 | 1.4 | 0.5 | 1.2 | −0.6 (−0.8, −0.5) | 0.8 | 1.5 | −0.7 (−0.8, −0.7) | 1.1 | 1.6 | −0.6 (−0.8, −0.4) |
| Fish (servings/wk) | 2.1 | 2.0 | 2.0 | 1.8 | 0.2 (0.0, 0.4) | 2.0 | 1.9 | 0.0 (0.0, 0.1) | 2.2 | 2.1 | 0.1 (−0.1, 0.3) |
All values are means or means (95% CIs). Nutrient intakes were available for 1063 and 1656 participants at baseline, 982 and 1490 at year 1, 746 and 1094 at year 3, and 881 and 1373 at year 6 in the intervention and comparison groups, respectively. Data on servings of types of food were available for 1063 and 1656 participants at baseline, 981 and 1490 at year 1, 760 and 1101 at year 3, and 878 and 1368 at year 6 in the intervention and comparison groups, respectively. DM-I and DM-C, Women's Health Initiative Dietary Modification Trial participants in the intervention and control groups, respectively; P:S, ratio of polyunsaturated to saturated fatty acids.
All differences are significant at < 0.001 from a 2-sample t test, except for total energy (0.005), glycemic index (0.93), soy (0.05), and fish (0.04) at year 1; total energy (0.10), glycemic index (0.02), soy (0.009), and fish (0.12) at year 3; and glycemic index (0.06), soy (0.10), and fish (0.44) at year 6.
No soy intake was reported by 83.6%, 81.9%, 78.2%, and 76.8% of participants at baseline and years 1, 3, and 6, respectively.