Table 3.

Dietary intake of subjects

			Intake Period (Weeks)
	Groups	n	0	4	8
Energy (kcal)	8 g	29	2203 ± 349	2156 ± 334	2205 ± 407
	6 g	31	2159 ± 436	2058 ± 415	2143 ± 505
	4 g	28	2238 ± 440	2214 ± 397	2290 ± 387
Protein (g)	8 g	29	76.2 ± 16.0	74.8 ± 15.4	75.3 ± 18.0
	6 g	31	75.9 ± 21.6	73.5 ± 20.2	77.3 ± 20.5
	4 g	28	75.3 ± 16.2	75.9 ± 16.5	77.3 ± 15.0
Fat (g)	8 g	29	67.7 ± 19.0	63.9 ± 17.9	66.6 ± 15.1
	6 g	31	65.3 ± 22.1	60.4 ± 16.2	65.3 ± 18.1
	4 g	28	66.4 ± 18.5	68.4 ± 18.7	71.2 ± 16.5
Carbohydrate (g)	8 g	29	290 ± 59	281 ± 55	285 ± 65
	6 g	31	285 ± 61	272 ± 69	275 ± 65
	4 g	28	288 ± 65	294 ± 51	299 ± 61
Cholesterol (mg)	8 g	29	330 ± 152	319 ± 134	307 ± 132
	6 g	31	370 ± 173	303 ± 142	358 ± 151
	4 g	28	316 ± 125	333 ± 144	341 ± 161
Dietary fiber (g)	8 g	29	13.2 ± 3.4	11.4 ± 2.7*	11.5 ± 3.3*
	6 g	31	12.4 ± 4.2	11.1 ± 3.6	11.4 ± 3.7
	4 g	28	12.8 ± 3.3	11.5 ± 3.1	12.7 ± 3.7

Mean ± SE of 29 (8 g), 31 (6 g), and 28 (4 g), *: p < 0.05 vs. 0 weeks by Dunnett test