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. Author manuscript; available in PMC: 2015 Oct 1.
Published in final edited form as: J Hum Nutr Diet. 2013 Sep 20;27(5):413–425. doi: 10.1111/jhn.12158

TABLE 4.

Dietary intakes over time in the two study groups. Data shown is raw mean and SD for all available data.

Nutrient or Food Healthy Eating Mediterranean
Baseline
(n=61)		 3 months
(n=49)		 6 months
(n=47)		 Baseline
(n=59)		 3 months
(n=50)		 6 months
(n=47)
Energy kcal/daya 2144, 649 1828, 509b 1899, 454b 2001, 574 2087, 665 2030, 657
Total fat, % of energya,c 35, 6 27, 6b 28, 7b 35, 6 36, 6 33, 6
Total Protein, g/day 84, 24 77, 24 81, 22 77, 22 84, 29 83, 24
Carbohydrate, g/daya,c 261, 83 260, 69b 265, 71b 247, 81 256, 93 261, 96
Saturated fat, g/day 30, 13 18, 10b 18, 7b 26, 9 19, 9b 19, 8.5b
MUFA, g/daya,c 32, 12 22, 10b 24, 10b 30, 12 46, 16b 39, 18b
N6 PUFA, g/dayc,d 15, 6 12, 5 13, 2 16.0, 7.6 13.2, 6.7b 11.8, 4.7b
N3 PUFA, g/dayc,d 1.8, 0.8 1.7, 1.1 1.8, 0.8 1.9, 1.1 2.9, 2.4b 2.4, 1.7
Long chain n3 fats, g/day 0.13, 0.20 0.26, 0.52 0.24, 0.32 0.15, 0.26 0.41, 0.57 0.35, 0.43
Trans fats, g/daya,c 3.6, 2.0 2.3, 1.6b 2.1, 1.4b 3.6, 2.7 1.5, 1.4b 1.9, 1.9b
Fruit/veg., serv./daya 4.55, 1.84 7.64, 3.17b 7.60, 3.43b 4.47, 1.72 9.42, 3.12b 8.20, 3.32b
Total Carotenoids, mg/day 11.0, 6.0 22.3, 13.5b 19.2, 8.6b 11.2, 6.4 25.5, 13.4b 22.1, 13.3b
Variety fruit/veg./day 3.2, 1.2 4.5, 1.8b 4.4, 1.8b 3.4, 1.5 5.3, 1.4b 4.9, 1.7b
Whole grains, serv./day 1.8, 1.b 3.3, 1.7b 3.4, 1.6b 1.9, 1.7 3.4, 1.8b 3.4, 2.1b
Fibre, g/d day 22, 8 29, 11b 30, 10b 22, 8 36, 16b 33, 13b
Red meat, serv./day 1.9, 1.6 1.4, 1.5 1.0, 1.2b 1.5, 1.3 1.2, 1.6 0.9, 1.1b
Legumes, serv/day 0.25, 0.38 0.16, 0.27 0.30, 0.44 0.20, 0.27 0.35, 0.49 0.41, 0.55
Glycemic Loada,c 200, 69 188, 54b 189, 58 190, 73 168, 82b 179, 79b
Sodium, g/daya,c 3.48, 1.17 3.05, 1.19 3.04, 0.98 3.30, 1.13 2.77, 1.39b 3.06, 1.12b
Calcium, mg/day 934, 340 921, 376 978, 387 843, 36 1041, 403b 1026, 331b
a

A significant group*time interaction was present for indicated variables from mixed linear regression models using variables transformed to achieve normality, as described in methods. Covariates in the analyses were energy intake (except in the case of energy and percent fat), gender, baseline BMI status (normal weight or not) and baseline age. One subject in the Healthy arm who completed food records for the 6 month visit did not attend the 6 month study visit. The transformations used before analysis were log for saturated fat, PUFA, fibre, sodium, calcium, legumes and glycemic load; square root for whole grain servings, fruit and vegetable servings, and total carotenoids; fourth root for MUFA, and long chain omega 3 fats; and the reciprocal square root for energy.

b

Significantly different than baseline for that diet arm.

c

A significant fixed effect of group was present in the model.

d

The n6 PUFA intake was the sum of 18:2 and 20:4. The n3 PUFA intake was the NDS output variable “omega 3 fatty acids” which is the sum of 18:3, 18:4, 20:5, 22:6, and 22:5.

e

Significantly different than 3 months for that diet arm.