Table 2.
Dietary intake data of the subjects before and after each phasea
| Cookie | Almond | P valueb | |||
|---|---|---|---|---|---|
| Week 0 | Week 4 | Week 0 | Week 4 | ||
| Energy (kcal) | 1678.1 ± 374.3 | 1803.3 ± 332.3 | 1704.3 ± 343.4 | 1914.4 ± 340.6† | 0.0224 |
| Carbohydrate (g) (% of energy) |
264.3 ± 62.9 (63.1 ± 6.4) |
275.3 ± 60.2 (60.7 ± 5.9) |
273.1 ± 4.18 (64.0 ± 7.0) |
264.4 ± 58.5 (55.0 ± 6.1‡) |
≤0.001c |
| Protein (g) (% of energy) |
63.6 ± 16.3 (15.2 ± 2.4) |
61.1 ± 14.0 (13.5 ± 1.9) |
63.7 ± 15.0 (14.9 ± 2.2) |
70.5 ± 15.9 (14.7 ± 2.3‡) |
≤0.001c |
| Fat (g) (% of energy) |
42.4 ± 14.8 (22.5 ± 5.2) |
52.4 ± 11.4 (26.2 ± 4.3) |
42.1 ± 5.0 (22.0 ± 4.5) |
67.9 ± 14.0 (32.0 ± 4.5‡) |
≤0.001c |
| SFA (g) (% of energy) |
6.3 ± 4.0 (3.4 ± 2.1) |
16.1 ± 4.5 (8.2 ± 2.3) |
7.1 ± 4.2 (3.8 ± 2.2) |
9.0 ± 3.8‡
(4.3 ± 1.8) |
≤0.001 |
| MUFA (g) (% of energy) |
7.9 ± 4.6 (4.2 ± 2.4) |
12.8 ± 5.1 (6.5 ± 2.5) |
9.1 ± 5.0 (4.8 ± 2.7) |
26.6 ± 5.4‡
(12.8 ± 2.8) |
≤0.001 |
| PUFA (g) (% of energy) |
6.7 ± 3.2 (3.5 ± 1.4) |
7.8 ± 2.9 (3.9 ± 1.4) |
7.1 ± 2.8 (3.8 ± 1.3) |
13.1 ± 3.1‡
(6.3 ± 1.5) |
≤0.001 |
| Cholesterol (mg) | 316.7 ± 163.6 | 345.8 ± 131.6 | 292.6 ± 158.6 | 297.2 ± 146.5† | 0.0413 |
| Fiber (g) | 21.0 ± 5.0 | 20.9 ± 6.0 | 22.9 ± 6.1 | 25.6 ± 4.4‡ | ≤0.001 |
| Vitamin E (mg) | 14.1 ± 5.0 | 13.9 ± 4.0 | 14.7 ± 4.4 | 29.8 ± 4.6‡ | ≤0.001 |
| Calcium (mg) | 478.8 ± 139.9 | 500.8 ± 164.5 | 504.6 ± 178.9 | 603.9 ± 174.6‡ | ≤0.001 |
| Magnesium (mg) | 66.5 ± 31.6 | 74.7 ± 25.4 | 73.2 ± 28.8 | 212.9 ± 37.0‡ | ≤0.001 |
Data are expressed as mean ± SD. Nutrient intakes were evaluated using a computer aided nutritional analysis program for professionals (CAN pro 4.0, The Korean Nutrition Society)
SFA Saturated fatty acids, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids
aDietary record was collected before each phase (week 0) and during the final week of each phase (week 4)
bComparison of values at the end of almond and cookie phases, tested using the mixed model
† P ≤ 0.05 and ‡ P ≤ 0.001, comparison between almond (week 4) vs. cookie (week 4), tested using Student’s t-test