Table 3.
Dietary Intakes of the Korean Traditional Diet Group and Control Group Before and During the Study
| KTD group (n=21) | Control group (n=20) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Daily dietary intake | Before | Intervention feeding period | Change* | Before | Intervention feeding period | Change* | P valuea | P valueb | P valuec | P valued |
| Calorie (kcal) | 1651.5±72.7 | 1883.1±15.9† | 231.7±66.8 | 1391.7±82.5 | 1547.9±68.3 | 156.2±61.6 | .412 | .347 | .001 | .416 |
| Carbohydrate (%) | 64.8±1.5 | 67.1±0.2 | 2.3±1.4 | 64.3±1.7 | 63.4±1.3 | 0.90±1.1 | .085 | .225 | .289 | .216 |
| Total protein (%) | 15.9±0.4 | 15.8±0.1 | −0.1±0.4 | 16.4±0.7 | 16.6±0.3 | 0.2±0.5 | .567 | .085 | .137 | .800 |
| Animal protein (%) | 6.9±0.5 | 4.2±0.8† | −2.3±0.5 | 6.7±0.7 | 7.4±0.4 | 0.8±0.6 | .001 | .010 | .228 | .004 |
| Plant protein (%) | 9.0±0.3 | 11.5±0.1† | 2.5±0.3 | 9.7±0.4 | 9.2±.0.3 | −0.5±0.4 | .001 | .098 | .017 | .001 |
| Total lipid (%) | 18.5±1.1 | 19.2±0.1 | 0.7±1.1 | 17.1±1.2 | 18.2±0.8 | 1.1±0.8 | .781 | .204 | .223 | .933 |
| Animal fat (%) | 8.9±1.0 | 3.2±0.1† | −5.7±0.9 | 6.8±0.9 | 9.2±0.9 | 2.6±0.9 | .001 | .006 | .026 | .001 |
| Plant lipid (%) | 9.5±0.7 | 16.0±0.1† | 6.5±0.6 | 10.3±0.3 | 9.0±0.5 | −1.3±0.1 | .001 | .752 | .063 | .001 |
| Cholesterol (mg) | 234.0±22.5 | 196.9±4.4 | −37.1±20.9 | 204.6±23.1 | 225.8±19.6 | 21.2±14.6 | .781 | .008 | .746 | .084 |
| Fiber (g) | 22.4±1.3 | 44.0±0.8† | 21.6±1.2 | 20.2±0.6 | 22.3±0.8 | 2.1±1.1 | .001 | .881 | .001 | .001 |
| Na (mg) | 3977.8±217.8 | 5863.3±169.9† | 1885.5±179.4 | 3708.1±311.2 | 4165.3±274.1 | 457.2±206.1 | .001 | .564 | .017 | .001 |
| Food groups (g) | ||||||||||
| Fruits | 104.7±16.4 | 107.5±0.8 | 2.8±16.6 | 119.2±18.6 | 143.4±31.5 | 24.1±33.4 | .564 | .512 | .198 | .583 |
| Vegetables | 293.0±17.4 | 645.6±16.7† | 352.6±17.5 | 269.3±23.6 | 305.5±21.3 | 36.2±19.0 | .001 | .448 | .001 | .001 |
| Total grain | 297.2±16.9 | 272.8±2.9 | −24.4±16.8 | 214.2±12.9 | 252.5±11.8 | 38.3±11.8 | .004 | .943 | .003 | .005 |
| Whole grain | 82.1±9.1 | 269.6±3.0† | 187.5±9.4 | 78.5±22.7 | 98.8±20.6 | 20.2±8.7 | .001 | .794 | .001 | .001 |
| Dairy products | 51.1±13.9 | 0±0† | −51.1±13.9 | 65.7±22.7 | 48.5±18.8 | −17.2±20.8 | .180 | .474 | .341 | .208 |
| Meat | 51.3±7.9 | 14.4±0.9† | −36.9±7.7 | 38.1±13.7 | 48.6±9.9 | 10.5±11.9 | .002 | .312 | .251 | .009 |
| Fish | 58.8±7.2 | 57.4±1.5 | −1.3±6.9 | 73.3±13.9 | 70.9±9.7 | −2.4±13.1 | .941 | .076 | .563 | .161 |
| Legumes | 46.7±5.4 | 67.1±1.6† | 20.4±5.7 | 47.2±8.6 | 31.1±4.7 | −16.0±8.3 | .001 | .376 | .014 | .001 |
| Components of KTD groups (g) | ||||||||||
| Steamed rice | 323.4±27.0 | 629.1±22.3† | 305.7±30.4 | 397.3±41.6 | 467.2±27.7 | 69.9±33.5 | .001 | .492 | .693 | .001 |
| Soup | 295.2±27.0 | 600.3±22.3† | 305.1±30.4 | 328.2±41.6 | 317.4±27.7 | −10.8±13.8 | .001 | .531 | .005 | .001 |
| Kimchi | 88.4±11.7 | 138.1±7.8† | 49.7±10.4 | 83.5±9.4 | 104.2±10.8† | 20.7±8.9 | .042 | .660 | .289 | .089 |
| Soy-based condiments | 26.6±2.5 | 47.9±1.5† | 21.3±2.45 | 30.6±4.1 | 28.6±3.0 | −2.1±3.0 | .001 | .970 | .093 | .001 |
| Vegetables, raw or cooked | 121.5±11.3 | 350.4±7.6† | 228.9±12.6 | 126.7±19.6 | 129.0±10.2 | 2.3±17.5 | .001 | .344 | .001 | .001 |
All values are expressed as means±SE. Boldface indicates statistically significant values (P<.1).
P valuea, t-test between changes of the KTD and control groups; P valueb–d, time, group, and interaction (time×group) effect of two-way repeated-measure ANOVA, after adjusting for age, gender, and weight.
*
Change=endpoint−baseline.
†
Paired t-test between baseline and endpoint (P<.05).