Table 2.
Dietary intakes and physical activity of participants before and during the intervention (N = 64)
| Nutrients | Control group (n = 23) |
Soy bean group (n = 21) |
Legume group (n = 20) |
p** | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Before | During | p* | Before | During | p* | Before | During | p* | ||
| Energy(Kcal) | 1865 ± 207.9 | 1874 ± 149.4 | 0.76 | 1870 ± 217.1 | 1794 ± 149.4 | 0.2 | 1849 ± 197.1 | 1901 ± 100.1 | 0.38 | 0.29 |
| Carbohydrate(g) | 255 ± 40.2 | 254 ± 26 | 0.91 | 249 ± 37.1 | 260 ± 32.1 | 0.12 | 257 ± 39.8 | 261 ± 28.9 | 0.67 | 0.37 |
| Fat(g) | 61.6 ± 7.8 | 62 ± 8.1 | 0.63 | 63.3 ± 8.3 | 62.3 ± 9.2 | 0.84 | 60.3 ± 7.2 | 61.3 ± 7.1 | 0.32 | 0.72 |
| Protein(g) | 75.8 ± 11.3 | 79 ± 9.6 | 0.19 | 76.2 ± 11.9 | 78.8 ± 14.9 | 0.38 | 77.4 ± 13.6 | 73 ± 11.2 | 0.43 | 0.67 |
| Fiber(g) | 7/4 ± 4.2 | 8/5 ± 3.6 | 0.17 | 8/1 ± 3/5 | 15.4 ± 6.8a | 0.03 | 7/7 ± 3/8 | 14.4 ± 7.1a | 0.02 | 0.001 |
| Vitamin E(mg) | 143 ± 61 | 139 ± 57 | 0.61 | 170 ± 101 | 185 ± 121 | 0.11 | 155 ± 65 | 151 ± 73 | 0.13 | 0.28 |
| Vitamin C(mg) | 143 ± 61 | 139 ± 57 | 0.61 | 170 ± 101 | 185 ± 121 | 0.11 | 155 ± 65 | 151 ± 73 | 0.13 | 0.28 |
| Cholesterol(mg) | 181/8 ± 32/8 | 187/1 ± 4 | 0.42 | 192/3 ± 40/8 | 110 ± 22.1a | 0.01 | 190/2 ± 33 | 168 ± 42.4 | 0.06 | 0.02 |
| Physical activity (METs) | 35.2 ± 3.9 | 34.1 ± 3.5 | 0.23 | 33 ± 4.1 | 33.2 ± 3.1 | 0.51 | 33 ± 4.3 | 32.2 ± 3.4 | 0.27 | 0.46 |
All Data are presented as mean ± Standard deviation, *Paired t-test, **One-way ANOVA, a:Tukey post hoc test showed significant differences compared to Control Group (p = 0.01)