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. 2015 Mar;11(2):117–125.

Table 2.

Intake of food, calorie intake and calories expended in activity before the run-in period

Variables HDEL HDWL P
Milk (serving/day) 0.6 ± 0.6 0.6 ± 0.5 0.940
Vegetable (serving/day) 2.6 ± 0.2 2.0 ± 1.1 0.500
Fruit (serving/day) 1.6 ± 1.2 1.9 ± 1.3 0.450
Meat (serving/day) 2.9 ± 1.6 3.4 ± 1.0 0.330
Cereal (serving/day) 9.0 ± 3.8 8.5 ± 3.8 0.780
Legumes (serving/day) 0.5 ± 0.5 0.4 ± 0.3 0.620
Sugar (serving/day) 2.4 ± 1.1 2.4 ± 1.2 0.900
Fat (serving/day) 11.1 ± 7.6 12.5 ± 5.5 0.770
Activity calories (kcal/day) 324.0 ± 186.0 295.0 ± 205.0 0.120
Calories intake (kcal/day) 1883.0 ± 725.0 1929.0 ± 520.0 0.240

Values are means ± SE; HDEL: Hypocaloric diet enriched in legumes; HDWL: Hypocaloric diet without legumes; SE: Standard error