Table 3:

Weight and dietary intake of subjects before and after intervention

Variables	Probiotic fermented milk(kefir) mean±SD (n=30)	conventional fermented milk(dough) mean±SD (n=30)	P-value
Weight (kg)
Before	77.46±13.26	74.92±11.48	0.46
After intervention	77.78±12.78	75.40±11.27	0.47
Energy (kcal)
Before	1994.13±405.02	1806.13±380.89	0.13
After intervention	2015.13±402.45	1927.65±402.25	0.39
Carbohydrate(g)
Before	225.13±69.78	252.20±52.30	0.87
After intervention	246.25±60.56	248.98±54.51	0.88
Protein(g)
Before	67.72±19.13	61.17±18.54	0.26
After intervention	66.01±18.66	66.54±20.62	0.93
Total Fat (g)
Before	80.10±22.33	63.27±17.13	0.01 *
After intervention	82.09±29.19	66.23±19.47	0.08

^* Significant difference between groups at baseline (P=0.01, independent sample t -test )