Table 3.
Dietary intake of participants at baseline and after 4 weeks of the YS, PRE, POST, or CAPSULE treatment perioda,b
| BL (n = 30) |
YS (n = 25) |
PRE (n = 25) |
POST (n = 26) |
CAP (n = 26) |
P Value* | |
|---|---|---|---|---|---|---|
| Total calories, kcal/d | 2472 ± 152 | 2224 ± 164 | 2338 ± 161 | 2092 ± 165 | 2321 ± 162 | 0.43 |
| Carbohydrate, g/d | 305 ± 21 | 287 ± 23 | 291 ± 22 | 270 ± 23 | 305 ± 21 | 0.79 |
| Carbohydrate, % of energy | 49.3 ± 1.5 | 50.5 ± 1.6 | 50.9 ± 1.6 | 51.8 ± 1.6 | 50.6 ± 1.6 | 0.75 |
| Protein, g/d | 97.3 ± 6.7 | 94.6 ± 7.3 | 95.8 ± 7.2 | 84.4 ± 7.3 | 93.3 ± 7.2 | 0.67 |
| Protein, % of energy | 15.8 ± 0.6 | 17.0 ± 0.7 | 16.7 ± 0.7 | 16.2 ± 0.7 | 16.0 ± 0.7 | 0.44 |
| Fat, g/d | 96.9 ± 6.1 | 79.2 ± 6.7 | 87.0 ± 6.5 | 75.9 ± 6.7 | 90.0 ± 6.6 | 0.09 |
| Fat, % of energy | 35.2 ± 1.2 | 32.9 ± 1.3 | 33.2 ± 1.3 | 32.5 ± 1.3 | 34.4 ± 1.3 | 0.33 |
| Fiber, g/d | 21.3 ± 1.7 | 21.9 ± 1.8 | 21.4 ± 1.8 | 21.0 ± 1.8 | 24.4 ± 1.8 | 0.39 |
| Cholesterol, mg/d | 310 ± 25 | 288 ± 27 | 276 ± 27 | 283 ± 27.4 | 262 ± 27 | 0.71 |
aValues are means ± SDs; BL, baseline; YS, yogurt smoothie with no BB-12®; PRE, yogurt smoothie with BB-12® added pre-fermentation; POST, yogurt smoothie with BB-12® post-fermentation
bStatistical analyses were calculated using sex, treatment as between subject factor and randomization ID as the within-subject factor and age and BMI as covariates
*P values are for the main effect of treatment