Table 1.

Dietary intake before and after 2 weeks.

	Control Group N = 25	Differences within Group	Intervention Group N = 80	Differences within Group	P-Value
	Times/4 days		Times/4 days
Baseline Missing	1		2
Meat	4 (1.25–8)		4 (2–8)		0.393
Fish/seafood	1 (0–1.75)		1 (0–2)		0.806
Vegetable/legumes	4 (2.25–4)		4 (3–4)		0.302
Fruits/nuts	2 (2–4)		3 (1–4)		0.652
Dairy products	4 (2–4)		4 (2–8)		0.604
Cereals	8 (4–8)		8 (4–8)		0.504
Sweets/soft drinks	4 (2–8)		4 (2–8)		0.920
After 2 weeks Missing	3		6
Meat	4 (2–7)	0 (−0.5–0.5)	4 (2–4)	0 (−2.25–0)	0.793
Fish/seafood	1 (0–1.25)	0 (−1–1)	1 (1–2)	0 (−2.25–1)	0.022
Vegetable/legumes	4 (2.5–5)	0 (0–1)	4 (4–8)	0 (0–4)	0.034
Fruits/nuts	2 (0.5–5)	0 (−1.5–1.5)	8 (4–8)	4 (0–6)	<0.001
Dairy products	4 (3–4)	0 (−1–0)	4 (3–8)	1 (0–4)	0.036
Cereals	8 (4–8)	0 (−0.5–0)	4 (1–8)	−4 (−6.25–0)	0.002
Sweets/soft drinks	4 (0.5–4)	0 (−1–0)	0 (0–2)	−3 (−4–1)	0.001

The control group continued with their ordinary food habits during the 2-week observational time period. The frequency of each food intake/day was registered, as well as the number of such days during the 4-day registration (day 6–10 during run-in and day 10–14 during the study). The total frequency of each item/4 days were compared between the two groups by Mann-Whitney U test. The intake differences between 2 weeks and baseline within each groups are shown. Values are presented as median and interquartile rages (IQR). P < 0.05 was considered statistically significant.