Table 2.
Within- and between-group comparisons in food group servings in adults with type 2 diabetes
| Baseline |
Change score |
Change score |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Six-serving group (n 15) |
Eight-serving group (n 20) |
Six-serving group (n 14)† |
Eight-serving group (n 19)† |
All participants (n 33)† |
||||||||
| Food group servings | Mean | SE | Mean | SE | P value)‡ | Mean | SE | Mean | SE | P value‡ | Mean | SE |
| Total servings of LGI foods | 6·76 | 0·94 | 6·53 | 0·83 | 0·85 | 1·67* | 0·82 | 1·88** | 0·70 | 0·84 | 1·79** | 0·53 |
| Total servings of LGI foods per 4184 kJ | 3·22 | 0·47 | 2·90 | 0·41 | 0·61 | 2·05*** | 0·47 | 1·65*** | 0·40 | 0·52 | 1·82*** | 0·30 |
| Fruit (servings/4184 kJ) | 0·49 | 0·18 | 0·58 | 0·16 | 0·71 | 0·62** | 0·23 | 0·47* | 0·20 | 0·64 | 0·53*** | 0·15 |
| Fruit juice (100% juice and frozen concentrate) | 0·13 | 0·05 | 0·12 | 0·04 | 0·90 | −0·06 | 0·07 | −0·01 | 0·06 | 0·62 | −0·03 | 0·04 |
| Whole fruit (fresh, frozen, cooked/canned, dried)§ | 0·36 | 0·17 | 0·45 | 0·15 | 0·67 | 0·67** | 0·21 | 0·49** | 0·18 | 0·51 | 0·57*** | 0·13 |
| Vegetables (servings/4184 kJ) | 2·04 | 0·28 | 1·46 | 0·24 | 0·12 | 0·14 | 0·32 | 0·58* | 0·28 | 0·32 | 0·39 | 0·21 |
| Green/yellow vegetables (e.g. broccoli, carrots, sweet potato)§ | 0·41 | 0·12 | 0·37 | 0·10 | 0·81 | 0·32* | 0·15 | 0·30* | 0·13 | 0·89 | 0·31** | 0·10 |
| Tomatoes (raw, sauce, paste, salsa)§ | 0·30 | 0·06 | 0·20 | 0·05 | 0·20 | −0·03 | 0·09 | 0·07 | 0·07 | 0·40 | 0·03 | 0·06 |
| Potatoes (all white, including fried) | 0·33 | 0·06 | 0·22 | 0·05 | 0·16 | −0·24** | 0·08 | −0·06 | 0·07 | 0·09 | −0·13* | 0·05 |
| Legumes (cooked, dried beans)§ | 0·07 | 0·05 | 0·09 | 0·04 | 0·85 | 0·10 | 0·06 | 0·03 | 0·05 | 0·34 | 0·06 | 0·04 |
| Other vegetables (e.g. corn, peas, cabbage, squash)§ | 0·76 | 0·13 | 0·58 | 0·12 | 0·31 | −0·03 | 0·19 | 0·17 | 0·17 | 0·45 | 0·09 | 0·13 |
| Vegetable juice§ | 0·17 | 0·08 | 0·00 | 0·07 | 0·14 | 0·00 | 0·04 | 0·06 | 0·04 | 0·30 | 0·03 | 0·03 |
| Meat, fish, poultry (servings/4184 kJ) | 3·31 | 0·40 | 3·37 | 0·35 | 0·91 | 0·27 | 0·38 | 0·14 | 0·33 | 0·81 | 0·19 | 0·25 |
| Meat, fish, poultry, regular fat | 1·59 | 0·24 | 1·74 | 0·21 | 0·64 | −0·19 | 0·28 | −0·40 | 0·24 | 0·58 | −0·31 | 0·18 |
| Meat, fish, poultry, lean | 1·06 | 0·26 | 0·88 | 0·22 | 0·59 | 0·15 | 0·24 | 0·04 | 0·21 | 0·74 | 0·09 | 0·16 |
| Eggs | 0·29 | 0·09 | 0·30 | 0·07 | 0·96 | −0·07 | 0·07 | 0·07 | 0·07 | 0·19 | 0·01 | 0·05 |
| Nuts, seeds, butter§ | 0·37 | 0·27 | 0·45 | 0·23 | 0·81 | 0·38 | 0·20 | 0·42* | 0·17 | 0·90 | 0·40** | 0·13 |
| Grains (servings/4184kJ) | 2·57 | 0·26 | 2·69 | 0·22 | 0·74 | 0·09 | 0·28 | −0·03 | 0·24 | 0·73 | 0·02 | 0·17 |
| Wholegrain flour and dry mixes | 0·09 | 0·08 | 0·14 | 0·07 | 0·64 | 0·07 | 0·09 | 0·20** | 0·08 | 0·27 | 0·14* | 0·06 |
| Partial wholegrain flour and dry mixes | 0·00 | 0·01 | 0·00 | 0·01 | 0·80 | 0·01 | 0·01 | 0·01 | 0·01 | 0·96 | 0·01 | 0·01 |
| Refined grain flour and dry mixes | 0·75 | 0·17 | 0·59 | 0·15 | 0·48 | −0·11 | 0·26 | 0·04 | 0·22 | 0·66 | −0·03 | 0·17 |
| Wholegrain breads | 0·13 | 0·06 | 0·09 | 0·05 | 0·63 | 0·05 | 0·08 | 0·11 | 0·07 | 0·60 | 0·08 | 0·05 |
| Partial wholegrain breads | 0·11 | 0·14 | 0·30 | 0·12 | 0·32 | 0·32 | 0·19 | 0·24 | 0·16 | 0·74 | 0·28* | 0·12 |
| Refined grain breads | 1·22 | 0·16 | 1·20 | 0·14 | 0·93 | −0·38 | 0·19 | −0·66*** | 0·17 | 0·27 | −0·54*** | 0·12 |
| Wholegrain cereals | 0·10 | 0·04 | 0·14 | 0·04 | 0·55 | −0·04 | 0·04 | −0·02 | 0·04 | 0·76 | −0·03 | 0·03 |
| Wholegrain pasta§ | 0·00 | 0·03 | 0·01 | 0·03 | 0·77 | 0·10 | 0·05 | 0·03 | 0·04 | 0·32 | 0·06 | 0·03 |
| Dairy (servings/4184 kJ) | 0·82 | 0·17 | 0·79 | 0·15 | 0·87 | 0·53*** | 0·12 | 0·11 | 0·10 | 0·01 | 0·29** | 0·09 |
| Milk, cheese, yoghurt, full fat§ | 0·28 | 0·07 | 0·35 | 0·06 | 0·41 | −0·05 | 0·06 | −0·11* | 0·05 | 0·46 | −0·09* | 0·04 |
| Milk, cheese, yoghurt, reduced fat§ | 0·25 | 0·08 | 0·19 | 0·07 | 0·62 | 0·30** | 0·10 | 0·17 | 0·09 | 0·35 | 0·22** | 0·07 |
| Milk, cheese, yoghurt, non-fat§ | 0·26 | 0·16 | 0·18 | 0·14 | 0·71 | 0·20* | 0·08 | 0·00 | 0·07 | 0·06 | 0·08 | 0·05 |
| Fats (servings/4184 kJ) | 2·31 | 0·26 | 1·91 | 0·23 | 0·26 | −0·77* | 0·31 | −0·14 | 0·27 | 0·13 | −0·41* | 0·21 |
| Animal fat (butter, shortening, cream) | 0·75 | 0·16 | 0·50 | 0·14 | 0·24 | −0·39* | 0·17 | −0·11 | 0·15 | 0·23 | −0·23* | 0·11 |
| Vegetable fat (margarine, oil, salad dressing) | 1·55 | 0·20 | 1·41 | 0·17 | 0·60 | −0·38 | 0·26 | −0·04 | 0·22 | 0·33 | −0·18 | 0·17 |
LGI, low glycaemic index.
Significant within-group change from baseline using contrasts based on repeated measures ANOVA.
*
P≤0·05
**
P≤0·01
***
P≤0·001.
†
One participant in each treatment group reported low energy intake at study end due to illness and was deleted from the analysis.
‡
Between-group comparison at each assessment using contrasts based on repeated measures ANOVA.
§
Included in summation of total servings of LGI foods.