Table 2.
Nutrient and Food Intake of Study Participants During Each of the Dietary Intervention Periods (n= 15)
| BR | WR | BRL | |||||
|---|---|---|---|---|---|---|---|
| Nutrient | Median | IQR | Median | IQR | Median | IQR | P valuea |
| Energy (kcal/day) | 2,513 | 634 | 2,607 | 845 | 2,521 | 621 | 0.94 |
| Carbohydrates (g/day) (%E) | 361 (58.2) | 99.9 | 381.2 (60.8) | 144 | 365.5 (58.4) | 110.8 | 0.420 (0.001) |
| Protein (g/day) (%E) | 80.1 (12.5) | 17.2 | 79 (12.0) | 28.6 | 74.8 (12.2) | 18.5 | 0.449 (0.074) |
| Fat (g/day) (%E) | 80.3 (28.1) | 17.7 | 79.1 (25.8) | 24 | 80.2 (28.3) | 18.6 | 0.038 (0.002) |
| Dietary fiber (g/day) | 48.9 | 9.4 | 36.1 | 14.1 | 56 | 13.7 | <0.001 |
| Glycemic load | 183 | 54.7 | 228.2 | 87 | 184.5 | 62.5 | <0.001 |
| Weighted GI | 56.1 | 3.8 | 66.6 | 1.5 | 57.5 | 2.3 | <0.001 |
| Cereals (g/day) (%E) | |||||||
| Refined | 93.7 (13.7) | 93.3 | 298.4 (42.4) | 90.6 | 106.5 (14.8) | 73.6 | <0.001 (<0.001) |
| Whole | 246.2 (34.5) | 58.1 | 0 | 20 | 244.9 (32.0) | 21.5 | <0.001 (<0.001) |
| Legumes (g/day) (%E) | |||||||
| Split | 65.4 (9.6) | 22.5 | 77.6 (10.4) | 29.5 | 24.4 (3.97) | 23.2 | <0.001 (<0.001) |
| Whole | 25.4 (1.3) | 10.1 | 26.2 (0.98) | 16.9 | 59.6 (6.94) | 17.6 | <0.001 (<0.001) |
| Fruits and vegetables (g/day) (%E)b | 256.2 (3.5) | 71.3 | 233 (3.6) | 93.2 | 235.2 (3.07) | 45.6 | 0.282 (0.549) |
| Roots and tubers (g/day) (%E) | 216.5 (5.7) | 51.6 | 191.6 (5.5) | 91.7 | 222.4 (5.56) | 53.0 | 0.936 (0.420) |
| Milk and its products (g/day) (%E)c | 350.9 (9.0) | 149.5 | 350.4 (8.4) | 148.2 | 347.4 (8.86) | 195.1 | 0.819 (0.936) |
| Fish and sea foods (g/day | 0 | 0 | 0 | 15 | 0 | 0 | 0.662 |
| Meat (g/day) | 0 | 0 | — | — | 0 | 0 | 0.368 |
| Eggs (g/day) | 0 | 0 | 0 | 6 | 0 | 9 | 0.852 |
| Poultry (g/day) | 0 | 0 | 0 | 6 | 0 | 0 | 0.779 |
| Fats and oils (g/day) (%E) | 44.2 (16.0) | 21.4 | 44.5 (15.64) | 21.9 | 42.8 (14.9) | 10.5 | 0.55 (0.766) |
| Nuts and oilseeds (g/day) (%E) | 31.3 (5.7) | 13.3 | 27.5 (6.01) | 19.8 | 30.8 (5.9) | 19.1 | 0.189 (0.282) |
| Salt (g/day) | 15.9 | 3.3 | 15 | 4.7 | 15.9 | 2.7 | 0.42 |
| Sugar (g/day) (%E) | 18.2 (3.2) | 9.9 | 22.8 (4.02) | 23.8 | 24.8 (3.4) | 20.7 | 0.819 (0.627) |
Data are average values of five 24-h diet recalls.
a
P value was tested using Friedman's nonparametric test for significance.
b
Fruit and vegetables include fruits, leafy vegetables, and other vegetables.
c
Milk and its product include milk, cheese, yogurt, and buttermilk.
%E, percentage of total energy; BR, brown rice; BRL, brown rice with added legumes; GI, glycemic index; IQR, interquartile range; WR, white rice.