Table 1. Dietary Information of the Study Groupsa.
| Dietary Intake | Control (N = 21) | Cashews (N = 22) | P Valueb | ||
|---|---|---|---|---|---|
| Before Intervention | After Intervention | Before Intervention | After Intervention | ||
| Total energy, kcal | 1536 ± 73.6 | 1640.1 ± 206.2 | 1725.8 ± 524.1 | 1687 ± 428.6 | 0.5 |
| P valuec | 0.72 | 0.5 | |||
| Total protein, g/d | 62.6 ± 21 | 65 ± 23.1 | 63.5 ± 23.8 | 64.8 ± 22.7 | 0.46 |
| P value | 0.8 | 0.1 | |||
| Carbohydrate, g/d | 222.2 ± 54.5 | 236.3 ± 47.8 | 254.9 ± 73.9 | 225.3 ± 39.6 | 0.73 |
| P value | 0.5 | 0.1 | |||
| Total fat, g/d | 45.2 ± 17.4 | 49.9 ± 17.6 | 53.8 ± 22.2 | 62 ± 26.5 | 0.16 |
| P value | 0.42 | 0.31 | |||
| Cholesterol, mg/d | 132.7 ± 72.8 | 130.6 ± 62 | 129.7 ± 136.4 | 164.4 ± 174.7 | 0.56 |
| P value | 0.18 | 0.45 | |||
| SFA, g/d | 12.5 ± 6.3 | 13.5 ± 4.9 | 15.2 ± 6.6 | 16.1 ± 8.4 | 0.24 |
| P value | 0.52 | 0.82 | |||
| PUFA, g/d | 16.3 ± 8.8 | 14.5 ± 5.1 | 16.4 ± 9.7 | 17.6 ± 9.6 | 0.85 |
| P value | 0.94 | 0.33 | |||
| MUFA, g/d | 11 ± 5 | 13.1 ± 5.4 | 14.3 ± 8.3 | 21 ± 8.6 | 0.005 |
| P value | 0.21 | 0.001 | |||
| Fiber, g/d | 10.6 ± 3.6 | 11.4 ± 3 | 17.8 ± 7.1 | 16.5 ± 6.3 | 0.08 |
| P value | 0.81 | 0.56 | |||
| Vitamin C, mg/d | 67.7 ± 59.1 | 65.4 ± 42.6 | 151.7 ± 74.3 | 111.7 ± 66.7 | 0.01 |
| P value | 0.67 | 0.15 | |||
| Vitamin E, mg/d | 2.2 ± 2 | 1.8 ± 1.4 | 2.6 ± 1.7 | 3.9 ± 1.7 | < 0.001 |
| P value | 0.61 | 0.01 | |||
Abbreviations: MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.
aValues are expressed as mean ± SD.
bP values for the differences between the groups at the end of the study. Independent t test was used.
cP values for the differences within the groups from baseline to the end; the paired samples t test was used.