Table 3.
Consumption of food in two groups before and after intervention
| p-value 1 |
12th Week
|
Baseline
|
variables | ||||
|---|---|---|---|---|---|---|---|
| p-value |
Intervention (n=20)Number
(Percent) |
Control (n=21)
Number (Percent) |
p-value |
Intervention (n=21)
Number (Percent) |
Control (n=22)
Number (Percent) |
||
| 0.87 | 0.87 | (50) 10 | (52.4) 11 | .870 | (47.6) 10 | (50) 11 | Hydrogenated oil |
| 0.2 | 0.73 | (90) 18 | (85.7) 18 | .730 | (85.7) 18 | (81.8) 18 | Animal oil |
| .860 | .090 | (55) 11 | (80.9) 17 | .170 | (47.6) 10 | (68.2) 15 | Liquid oil |
| 0.4 | 0.66 | (65) 13 | (71.4) 15 | .440 | (66.7) 14 | (77.3) 17 | High-fat dairy |
| 0.68 | 0.02 | ٭(65) 13 | (28.6) 6 | .030 | ٭(81) 17 | (50) 11 | Sweets |
| 0.31 | 0.06 | (90) 18 | (47.6) 10 | .030 | ٭(85.7) 18 | (54.5) 12 | High-fat meat |
1
before and after intervention.