Table 2.
Nutrient and food intake of participants in both diets (n = 19).
| OD | CD | p | |
|---|---|---|---|
| Nutrient intake | |||
| Energy (kcal/d) | 1965 ± 203 | 2062 ± 204 | 0.070 |
| Carbohydrates (g/d) | 211 ± 21 | 220 ± 22 | 0.260 |
| Total fat (g/d) | 88 ± 9 | 92 ± 9 | 0.091 |
| SFA (g/d) | 22 ± 3 | 23 ± 3 | 0.064 |
| MUFA (g/d) | 45 ± 4 | 46 ± 4 | 0.136 |
| PUFA (g/d) | 12 ± 2 | 12 ± 1 | 0.136 |
| Protein (g/d) | 68 ± 9 | 72 ± 9 | 0.036 * |
| Ca (mg/d) | 780 ± 111 | 847 ± 110 | 0.024 * |
| Mg (mg/d) | 344 ± 37 | 353 ± 39 | 0.376 |
| P (mg/d) | 1352 ± 171 | 1433 ± 169 | 0.018 * |
| Fe (mg/d) | 16 ± 1 | 16 ± 2 | 0.376 |
| Food intake | |||
| Dairy products (g/d) | 192 ± 52 | 207 ± 50 | 0.051 |
| Meat (g/d) | 98 ± 20 | 102 ± 19 | 0.202 |
| Eggs (g/d) | 28 ± 3 | 31 ± 3 | 0.180 |
| Fish and seafood (g/d) | 56 ± 16 | 66 ± 16 | 0.042 * |
| Vegetables (g/d) | 296 ± 32 | 366 ± 39 | 0.055 |
| Fruits (g/d) | 360 ± 68 | 377 ± 70 | 0.650 |
| Nuts (g/d) | 13 ± 5 | 12 ± 5 | 0.950 |
| Legumes (g/d) | 26 ± 5 | 26 ± 5 | 0.528 |
| Cereals (g/d) | 98 ± 11 | 98 ± 10 | 0.717 |
| Oils (g/d) | 40 ± 4 | 40 ± 4 | 0.317 |
| Cocoa (g/d) | 18 ± 5 | 21 ± 8 | 0.812 |
| Coffee (g/d) | 62 ± 16 | 59 ± 16 | 0.600 |
| Tea (g/d) | 22 ± 7 | 17 ± 7 | 0.106 |
| Wine (g/d) | 54 ± 23 | 62 ± 28 | 0.634 |
Data are mean ± SEM. *p-value < 0.05. SFA: Saturated fatty acid, MUFA: monounsaturated fatty acid, PUFA: polyunsaturated fatty acid.