TABLE 2.
Composition of the participants’ habitual diets, based on a 3-d dietary record
| Control group(n = 11) | NAFLD1 group(n = 14) | P value2 | |
| Foods (servings/d) | |||
| Total dairy products | 4.4 ± 2.03 | 2.8 ± 2.1 | 0.038 |
| 4.9 (3.4)4 | 2.5 (2.4) | ||
| Reduced-fat milk | 0.7 ± 0.7 | 0.7 ± 1.3 | 0.244 |
| 0.4 (0.8) | 0.2 (0.9) | ||
| Full-fat milk | 0.1 ± 0.3 | 0.2 ± 0.6 | 0.851 |
| 0.0 (0.0) | 0.0 (0.1) | ||
| Reduced-fat cheese | 0.1 ± 0.3 | 0.1 ± 0.3 | 0.851 |
| 0.0 (0.1) | 0.0 (0.2) | ||
| Full-fat cheese | 0.9 ± 0.7 | 0.4 ± 0.4 | 0.085 |
| 0.6 (1.1) | 0.3 (0.7) | ||
| Cream | 0.1 ± 0.2 | 0.2 ± 0.4 | 0.979 |
| 0.0 (0.1) | 0.0 (0.1) | ||
| Butter | 1.9 ± 1.8 | 0.8 ± 1.6 | 0.029 |
| 1.2 (2.3) | 0.1 (1.2) | ||
| Yogurt | 0.0 ± 0.1 | 0.2 ± 0.2 | 0.244 |
| 0.0 (0.0) | 0.0 (0.3) | ||
| Dairy-based desserts | 0.6 ± 0.9 | 0.2 ± 0.3 | 0.317 |
| 0.3 (0.7) | 0.0 (0.5) | ||
| Total fruit | 0.3 (1.3) | 1.5 (2.1) | 0.183 |
| Total vegetables | 2.7 (2.6) | 3.3 (4.0) | 0.291 |
| Total grains | 5.8 (6.2) | 7.5 (4.8) | 0.609 |
| Refined grains | 3.7 (3.3) | 3.9 (3.3) | 0.936 |
| Partially whole grains | 0.0 (1.4) | 0.0 (1.2) | 0.893 |
| Whole grains | 0.7 (2.5) | 1.3 (1.7) | 0.609 |
| Nuts | 0.0 (0.3) | 0.0 (1.1) | 0.809 |
| Fish | 0.0 (0.7) | 0.7 (2.0) | 0.120 |
| Red meat (beef, pork, lamb, game) | 1.3 (4.1) | 2.2 (1.7) | 0.687 |
| Processed meat | 0.7 (1.3) | 0.0 (0.6) | 0.202 |
| Poultry | 0.4 (1.0) | 1.9 (4.2) | 0.021 |
| Eggs | 0.7 (1.3) | 0.5 (1.0) | 0.609 |
| Coffee | 0.1 (1.0) | 1.7 (2.1) | 0.183 |
| Total sweets | 0.4 (1.3) | 0.8 (1.4) | 0.267 |
| Sugary beverages (soda, fruit juices, fruit drinks, energy drinks) | 0.0 (0.0) | 0.5 (1.5) | 0.075 |
| Alcoholic beverages | 0.0 (1.1) | 0.0 (0.1) | 0.609 |
| Nutrients | |||
| Energy (kcal/d) | 1929 ± 755 | 2335 ± 618 | 0.152 |
| Total protein (% of energy) | 16.9 ± 2.8 | 17.1 ± 3.1 | 0.908 |
| Total carbohydrates (% of energy) | 42.3 ± 6.6 | 42.9 ± 6.1 | 0.802 |
| Fructose (% of energy) | 5.4 ± 1.8 | 8.2 ± 3.1 | 0.014 |
| Fiber (g/1000 kcal) | 10.2 (5.7) | 9.9 (3.5) | 0.936 |
| Total fat (% of energy) | 39.8 ± 4.9 | 39.4 ± 7.3 | 0.858 |
| SFA (% of energy) | 15.3 ± 2.7 | 12.5 ± 3.4 | 0.037 |
| MUFA (% of energy) | 14.7 ± 1.5 | 14.9 ± 3.0 | 0.824 |
| PUFA (% of energy) | 6.6 ± 2.5 | 8.7 ± 3.2 | 0.097 |
| Alcohol (% of energy) | 0.0 (5.3) | 0.0 (1.5) | 0.893 |
| Glycemic index (100 = bread) | 84.4 ± 6.3 | 81.6 ± 4.3 | 0.186 |
1
NAFLD, nonalcoholic fatty liver disease.
2
Significant difference set at P < 0.05 (independent-samples t tests for normally distributed variables or Mann-Whitney U test).
3
Mean ± SD (all such values).
4
Median; IQR in parentheses (all such values).