Table 3.
Nutrient intake of study participants during the usual versus figs-added diets (n = 84; data missing for 4 subjects)
| Variable | Usual diet | Figs-added diet | p value |
|---|---|---|---|
| Energy, kcal | 1,646 ± 621 | 1,854 ± 695 | 0.002 |
| % Energy | |||
| Fat | 29.1 ± 7.6 | 25.0 ± 7.0 | <0.0001 |
| Saturated fat | 8.1 ± 3.0 | 6.6 ± 2.8 | <0.0001 |
| Polyunsaturated fat | 7.8 ± 3.1 | 6.5 ± 2.3 | <0.0001 |
| Monounsaturated fat | 10.9 ± 3.6 | 9.6 ± 3.2 | <0.0001 |
| Carbohydrates | 58.5 ± 8.7 | 64.9 ± 9.0 | <0.0001 |
| Sugar | 23.4 ± 6.5 | 32.2 ± 6.3 | <0.0001 |
| Protein | 15.6 ± 4.7 | 14.4 ± 3.9 | 0.008 |
| Fiber total, g | 29.0 ± 13.5 | 37.7 ± 12.4 | <0.0001 |
| Cholesterol, mg | 137 ± 114 | 138 ± 139 | 0.76 |
| Soluble fiber, g | |||
| Database | 8.2 ± 4.1 | 8.5 ± 3.2 | 0.28 |
| Measured (Vinson 1999) | 8.2 ± 4.1 | 12.6 ± 3.7 | <0.0001 |