TABLE 2.
Characteristics of diets1
| Low-calorie diet (n = 9) | Low-carbohydrate diet (n = 9) | P value2 | |
| Energy intake (kcal/d) | 1325 ± 180 | 1553 ± 517 | 0.229 |
| Diet composition | |||
| Protein (%) | 16 ± 3 | 33 ± 4 | <0.001 |
| Fat (%) | 34 ± 6 | 59 ± 7 | <0.001 |
| Carbohydrate (%) | 50 ± 4 | 8 ± 5 | <0.001 |
| Protein (g/d) | 53 ± 12 | 121 ± 34 | <0.001 |
| Fat (g/d) | 49 ± 9 | 105 ± 44 | 0.002 |
| Carbohydrate (g/d) | 169 ± 33 | 26 ± 8 | <0.001 |
| Fat intake (%) | |||
| Saturated | 42 ± 8 | 37 ± 4 | 0.134 |
| Monounsaturated | 37 ± 2 | 38 ± 6 | 0.634 |
| Polyunsaturated | 18 ± 7 | 15 ± 4 | 0.221 |
1
All values are means ± SDs.
2
Analyisis by unpaired t test.