Table 4.
Dietary intakes of subjects
| Variables | Control (n=12) | Strawberry (n=15) | ||
|---|---|---|---|---|
| 0 week | 8 week | 0 week | 8 week | |
| Energy (kcal) | 1850.8±37.5 | 1935.6±50.4 | 1900.3±148.3 | 1842.7±109.1 |
| Carbohydrates (g) | 230.7±39.0 | 218.3±28.9 | 222.2±32.6 | 214.0±23.0 |
| Proteins (g) | 65.8±18.5 | 63.7±39.5 | 71.7±15.1 | 70.0±16.2 |
| Total fats (g) | 75.8±28.5 | 78.5±32.6 | 81.5±14.0 | 72.4±8.1 |
| Saturated fats (g) | 21.5±3.9 | 18.5±5.7 | 24.4±4.6 | 22.6±2.5 |
| Monounsaturated fats (g) | 23.6±13.5 | 19.1±6.4 | 20.3±4.4 | 17.0±3.5 |
| Polyunsaturated fats (g) | 10.6±3.2 | 13.2±4.2 | 12.1±2.7 | 10.5±2.1 |
| Dietary fiber (g) | 15.6±3.7 | 12.5±3.2 | 17.2±3.9 | 15.0±3.0 |
| Vitamin A (IU) | 2389.7±375.0 | 2456.5±412.0 | 2485.7±618.0 | 2851.4±583.7 |
| Vitamin E (mg) | 3.2±0.7 | 2.8±0.9 | 2.5±0.9 | 2.2±0.6 |
| Vitamin C (mg) | 45.6±13.6 | 39.5±12.8 | 43.6±16.7 | 37.8±7.3 |
Dietary intakes of macro- and micronutrients, and fiber in control and strawberry intervention groups at 0 and 8 weeks of the study. Data were analyzed by Student t test and are shown as means ± SEM. Control vs. strawberry, not significant for any variable at 8 weeks.