Table 4:
Mean ± SE of macronutrient and micronutrient intake the participants in the treatment and the control groups
| Treatment Groups | ||||
|---|---|---|---|---|
| Nutrients | Soy-nut (n=25) | TSP (n=25) | Control (n=25) | P.value* |
| Total Energy (kcal) | 1943.0± 50.45 | 1939.0±53.39 | 1959.0±54.65 | 0.52 |
| CHO (g) | 267.2±30.12 | 275.3±31.14 | 277.2±30.11 | 0.35 |
| Percentage | 55.0± 3.19 | 56.8±4.21 | 56.6±3.18 | |
| Protein (g) | 74.9±8.24 | 81.4±9.24 | 79.8±8.52 | 0.24 |
| Percentage | 15.4±3.01 | 16.8±3.34 | 16.3±3.15 | |
| Total Fat (g) | 63. 9±9.11a | 56.87±8.52 | 59±9.73 | <0.05 |
| Percentage | 29.6± 5.65 | 26.4±5.35 | 27.1±5.95 | |
| SFA (g) | 11.9±3.81a | 11.6±2.92a | 16.5±4.73 | <0.001 |
| Percentage | 5.5 ±1.78 | 5.4±1.31 | 7.6±2.21 | |
| MUFA (g) | 20.0±5.21 | 20.5±5.45 | 19.6±5.18 | 0.51 |
| Percentage | 9.25±1.56 | 9.5 ±1.68 | 9.0±1.54 | |
| PUFA (g) | 31.9±7.42ab | 24.8±6.58 | 22.8±6.19 | <0.001 |
| Percentage | 14.8±2.86 | 11.5±2.44 | 10.5±2.24 | |
| Fiber (g) | 39.3±8.24a | 40.8±9.21a | 25.3±5.13 | <0.001 |
| Phosphorus (mg) | 803.0±20.41ab | 510.0±21.11 | 400.2±19.04 | <0.001 |
| Potassium (mg) | 3684.1±176.44ab | 2420.2±179.56 | 2297.0±185.32 | <0.001 |
| Calcium (mg) | 1110.2±92.34a | 1080.2±88.45a | 770.1±76.41 | <0.001 |
| Folic Acid (mcg) | 170.1±30.15 | 168.8±27.11 | 170.8±29.14 | 0.82 |
| Magnesium (mg) | 450.3±5.22ab | 320.1±5.31 | 300.0±5.06 | <0.001 |
| Zinc (mg) | 11.8±5.62 | 10.2±3.91 | 10.9±4.73 | 0.14 |
| Iron (mg) | 20.7±6.61 | 19.7±6.91 | 20.3±7.8 | 0.27 |
| Vit A(RE) | 8282.1±65.12 | 8380.3±60.21 | 8250.5±66.35 | 0.38 |
| Vit E (mg) | 8.4±1.51 | 8.2±1.52 | 8.6±1.41 | 0.22 |
| Vit C (mg) | 70.9±12.14 | 69.1±12.15 | 72.1±12.11 | 0.87 |
| Vit B1 (mg) | 1.1±0.49 | 1.2±0.67 | 1.0±0.59 | 0.52 |
| Vit B2 (mg) | 1.7±0.47 | 1.4±0.51 | 1.9±0.42 | 0.29 |
| Vit B6 (mg) | 0.76±0.11 | 0.71±0.09 | 0.92±0.12 | 0.27 |
| VitB12 (mcg) | 2.1±0.62 | 1.9±0.71 | 2.1±0.60 | 0.26 |
Note. TSP, textured soy protein; SE, standard Error; CHO, carbohydrate; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid. Food intake was analysed according to the Iranian food composition table.
*
Significant time x groups interaction effect (P<0.05) (GLM Repeated Measures).
(a)
Significantly different with the control group;
(b)
Significantly different with the TSP group