Table 6.
HSF n = 42a | LSF n = 40a | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Baseline | 6 wks WM | 12 wks WM | 18 wks WM | 24 wks WM | Baseline | 6 wks WM | 12 wks WM | 18 wks WM | 24 wks WM | P b | P c | |
Energy (goal), kcal | — | 1581 ± 233 | 1581 ± 233 | 1581 ± 233 | 1581 ± 233 | — | 1555 ± 259 | 1555 ± 259 | 1555 ± 259 | 1555 ± 259 | — | — |
Energy (realization), kcal | 2053 ± 526 | 1553 ± 348 | 1692 ± 404 | 1761 ± 439 | 1863 ± 573 | 1945 ± 558 | 1666 ± 407 | 1755 ± 386 | 1811 ± 490 | 1718 ± 405 | 0.96 | 0.02 |
Protein, g | 86 ± 21 | 100 ± 18 | 105 ± 17 | 110 ± 23 | 110 ± 25 | 79 ± 21 | 77 ± 21 | 77 ± 20 | 81 ± 24 | 78 ± 20 | <0.001 | <0.001 |
Protein, E% | 17 ± 3 | 26 ± 3 | 26 ± 4 | 25 ± 3 | 25 ± 5 | 17 ± 2 | 18 ± 2 | 18 ± 2 | 18 ± 3 | 18 ± 2 | <0.001 | <0.001 |
Fat, g | 71 ± 26 | 46 ± 17 | 51 ± 18 | 57 ± 21 | 58 ± 25 | 69 ± 30 | 58 ± 17 | 62 ± 15 | 66 ± 20 | 64 ± 17 | 0.049 | 0.01 |
Fat, E% | 31 ± 7 | 26 ± 5 | 26 ± 5 | 29 ± 5 | 28 ± 6 | 31 ± 6 | 31 ± 4 | 32 ± 3 | 33 ± 5 | 34 ± 5 | <0.001 | <0.001 |
Carbohydrates, g | 223 ± 62 | 169 ± 39 | 188 ± 56 | 188 ± 52 | 194 ± 60 | 226 ± 62 | 198 ± 46 | 208 ± 48 | 211 ± 58 | 196 ± 48 | 0.09 | 0.04 |
Carbohydrates, E% | 44 ± 7d | 44 ± 5 | 44 ± 6 | 43 ± 6 | 42 ± 6 | 47 ± 7d | 48 ± 4 | 47 ± 4 | 47 ± 5 | 46 ± 4 | <0.001 | 0.98 |
Dietary fibre, g | 23 ± 7 | 32 ± 8 | 34 ± 10 | 33 ± 9 | 32 ± 9 | 23 ± 10 | 24 ± 7 | 23 ± 7 | 23 ± 9 | 22 ± 7 | <0.001 | <0.001 |
Alcohol, g | 21 ± 39 | 6 ± 11 | 6 ± 11 | 5 ± 9 | 14 ± 41 | 11 ± 15 | 3 ± 5 | 4 ± 9 | 4 ± 9 | 3 ± 6 | 0.08 | 0.15 |
Alcohol, E% | 7 ± 10 | 3 ± 5 | 3 ± 5 | 2 ± 3 | 4 ± 10 | 3 ± 5 | 1 ± 2 | 2 ± 3 | 1 ± 2 | 1 ± 2 | 0.04 | 0.27 |
HSF: higher-satiety food group, LSF: lower-satiety food group; aHSF: 12 wks n = 41, 18 wks n = 40, LSF: 6 wks n = 39, 12 wks n = 37, 18 wks n = 37, 24 wks n = 36; bthe difference between the groups,cthe group versus time interaction, linear mixed-effect modelling; dat the baseline, the difference between the groups P = 0.03, Student's t-test.