Table 4.
Number and percentage of participants adhering to each dietary recommendation
| Recommended Dietary Intake* | Intervention (N=29); n (%) | Control (N=30); n (%) | ||
|---|---|---|---|---|
| Week 0 | Week 24 | Week 0 | Week 24 | |
| 1. Reduce percent fat to less than 25% of total calories | 13 (44.8%) | 14 (48.3%) | 13 (43.3%) | 17 (56.7%) |
| 2. Reduce cholesterol to <200 mg/day | 19 (65.5%) | 20 (69.0%) | 17 (56.7%) | 21 (70.0%) |
| 3. Reduce SFA to <7% of total calories | 24 (82.8%) | 17 (58.6%) | 23 (76.7%) | 22 (73.3%) |
| 4. Increase PUFA to 10% of total caloriesŦ | NA | 12 (41.4%) | NA | 16 (53.3%) |
| 5. Increase MUFA to 20% of total caloriesψ | NA | 14 (48.3%) | NA | 16 (53.3%) |
| 6. Increase total fiber to 20–30 grams/day | 0 | 1 (3.4%) | 0 | 1 (3.3%) |
| 7. Protein as approximately 15% of total caloriesж | 2 (6.9%) | 8 (27.6%) | 4 (13.3%) | 5 (16.7%) |
| 8. Carbohydrates as 50–60% of total calories | 10 (34.5%) | 10 (34.5%) | 8 (26.7%) | 7 (23.3%) |
*
Adapted from the NCEP ATP III guideline (2002)
Ŧ
Increased PUFA consumption, with PUFA less than 10% of total calories at 24 weeks of follow up ((PUFAweek24 − PUFAweek0 > 0) and PUFA at week 24 ≤ 10%)
ψ
Increased MUFA consumption, with MUFA less than 20% of total calories at 24 weeks of follow up ((MUFAweek24 − MUFAweek0 > 0) and MUFA at week 24 ≤ 20%)
ж
Consumed protein as 14.5–16.0% of total calorie intake (% protein>14.5% and <16%)