TABLE 2.
Nutrient intakes estimated from 4-d food diaries at baseline (prior to run-in) and the final week of the dietary intervention1
| Control,2nmax = 40 | Almond,2nmax = 40 | Mean comparison between groups | P value | |||
|---|---|---|---|---|---|---|
| Baseline | Change | Baseline | Change | |||
| Energy intake,3 kcal/d | 2088.9 ± 538.5 | −5.8 (−124.7, 113.2) | 1769.4 ± 475.0 | −85.3 (−204.3, 33.7) | −79.5 (−251.8, 92.8) | 0.361 |
| Protein, %E | 15.4 ± 3.8 | 0.5 (−0.5, 1.5) | 15.9 ± 3.6 | 1.0 (0.0, 2.0) | 0.5 (−0.9, 1.9) | 0.466 |
| Total carbohydrate, %E | 43.3 ± 7.1 | 1.7 (−0.1, 3.5) | 41.8 ± 6.6 | −7.6 (−9.4, −5.8) | −9.3 (−11.9, −6.8) | <0.001 |
| Starch, %E | 23.9 ± 5.1 | 2.5 (0.9, 4.1) | 23.5 ± 5.3 | −4.5 (−6.1, −2.9) | −7.0 (−9.3, −4.8) | <0.001 |
| Free sugars, %E | 5.9 ± 3.8 | 0.4 (−0.5, 1.2) | 5.5 ± 2.8 | −2.6 (−3.5, −1.8) | −3.0 (−4.2, −1.8) | <0.001 |
| Dietary fiber,3 g/d | 23.8 ± 6.2 | −1.9 (−4.5, 0.6) | 20.7 ± 7.7 | 5.5 (3.0, 8.1) | 7.4 (3.8, 11.1) | <0.001 |
| Fat, %E | 36.5 ± 6.5 | −2.6 (−4.3, −0.8) | 37.1 ± 6.2 | 8.3 (6.5, 10.0) | 10.8 (8.4, 13.3) | <0.001 |
| SFA, %E | 12.3 ± 3.6 | −0.6 (−1.3, 0.1) | 12.5 ± 3.7 | −1.4 (−2.1, −0.6) | −0.7 (−1.8, 0.3) | 0.153 |
| MUFA, %E | 11.5 ± 3.4 | −1.1 (−2.4, 0.0) | 12.4 ± 3.7 | 8.6 (7.4, 9.8) | 9.8 (8.1, 11.5) | <0.001 |
| PUFA, %E | 5.9 ± 2.5 | −0.8 (−1.4, −0.1) | 5.9 ± 1.7 | 2.0 (1.4, 2.6) | 2.8 (1.9, 3.7) | <0.001 |
| Unsaturated:saturated fatty acid ratio | −0.1 ± 0.6 | −0.1 (−0.3, 0.1) | 1.1 ± 1.1 | 1.1 (0.9, 1.3) | 1.3 (1.0, 1.5) | <0.001 |
| Sodium, mg | 2151.2 ± 766.3 | 179.7 (−15.8, 375.3) | 1926.1 ± 866.1 | −490.8 (−686.4, −295.3) | −670.6 (−948.6, −392.6) | <0.001 |
| Potassium,3 mg | 3028.9 ± 936.2 | −352.5 (−590.4, −114.5) | 2534.7 ± 854.5 | 221.3 (−16.7, 459.3) | 573.8 (231.0, 916.6) | 0.001 |
| Calcium,3 mg | 868.4 ± 455.8 | 24.2 (−57.6, 106.0) | 703.8 ± 242.5 | 57.3 (−24.5, 139.0) | 33.1 (−84.0, 150.2) | 0.575 |
| Magnesium,3 mg | 368.7 ± 180.9 | −36.0 (−68.9, −3.0) | 278.5 ± 92.1 | 112.6 (79.7, 145.5) | 148.6 (100.9, 196.3) | <0.001 |
| Vitamin E, mg | 10.7 ± 3.7 | −1.9 (−3.5, −0.4) | 8.9 ± 4.0 | 13.5 (11.9, 15.0) | 15.4 (13.2, 17.6) | <0.001 |
| Riboflavin, mg | 1.8 ± 1.6 | −0.1 (−0.3, 0.0) | 1.5 ± 0.8 | 0.4 (0.2, 0.6) | 0.5 (0.3, 0.8) | <0.001 |
| Niacin, mg | 16.1 ± 8.9 | −1.6 (−3.3, 0.1) | 14.7 ± 9.4 | −0.4 (−2.1, 1.3) | 1.2 (−1.3, 3.6) | 0.339 |
1Baseline data are mean ± SD. Values of change and main comparisons of changes between groups are presented as mean (95% CI) generated from estimated marginal means from ANCOVA, adjusted for baseline value and baseline BMI. ANCOVA assumptions were met. P < 0.05 indicates a significant difference. .
2
Data were analyzed using 40 diaries collected from each group. Missing data are due to poor quality of diet diaries or failure to complete by participant.
3
Baseline value was different between control and almond group. %E, % of energy intake.