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