Table 2.
Food components during the high- and low-dairy diet.
| Low-Dairy Diet | High-Dairy Diet | AD 1 | PD (%) 2 | p-Value | |
|---|---|---|---|---|---|
| Energy, (kcal) | 2160.8 ± 525.5 | 2224.3 ± 429.1 | 63.5 | 3 | 0.32 |
| Carbohydrates total, (g) | 227.6 ± 62.1 | 232.7 ± 58.6 | 5.1 | 2 | 0.35 |
| Mono and disaccharides total, (g) | 92.0 ± 33.0 | 114.3 ± 31.0 | 22.3 | 24 | <0.001 |
| Polysaccharides total, (g) | 134.8 ± 39.9 | 118.0 ± 36.8 | −16.8 | −12 | 0.001 |
| Fiber total, (g) | 22.3 ± 6.0 | 19.2 ± 6.0 | −3.1 | −14 | 0.002 |
| Protein total, (g) | 79.6 ± 19.3 | 103.2 ± 17.5 | 23.6 | 30 | <0.001 |
| Protein animal based, (g) | 43.4 ± 17.2 | 73.2 ± 16.0 | 29.8 | 68 | <0.001 |
| Protein vegetable based, (g) | 35.9 ± 11.8 | 29.9 ± 8.0 | −6.0 | −17 | <0.001 |
| Fat total, (g) | 82.2 ± 25.5 | 80.7 ± 20.3 | −1.5 | −2 | 0.81 |
| Fatty acid total saturated, (g) | 25.0 ± 8.0 | 30.6 ± 6.3 | 5.6 | 22 | <0.001 |
| Fatty acid unsaturated, (g) | 18.0 ± 7.5 | 15.0 ± 6.9 | −3.0 | −16 | 0.02 |
| Vitamin B2, (mg) | 1.4 ± 0.6 | 2.6 ± 0.6 | 1.2 | 89 | <0.001 |
| Vitamin B12, (µg) | 4.3 ± 2.7 | 6.8 ± 2.2 | 2.5 | 57 | <0.001 |
| Vitamin D total, (µg) | 3.4 ± 1.7 | 3.1 ± 1.4 | −0.3 | −9 | 0.40 |
| Calcium, (mg) | 699.4 ± 159.8 | 1964.4 ± 255.0 | 1265.0 | 181 | <0.001 |
| Sodium, (mg) | 2612.2 ± 827.6 | 2583.1 ± 633.6 | −29.1 | −1 | 0.67 |
| Potassium, (mg) | 3424.9 ± 747.0 | 4023.8 ± 780.5 | 598.9 | 17 | <0.001 |
| Magnesium, (mg) | 353.5 ± 96.6 | 396.8 ± 78.8 | 43.3 | 12 | <0.01 |
| Zinc, (mg) | 10.2 ± 2.7 | 13.1 ± 2.4 | 2.9 | 28 | <0.001 |
| Phosphorus, (mg) | 1316.5 ± 300.2 | 2012.3 ± 326.3 | 695.8 | 53 | <0.001 |
1 Absolute difference (AD). 2 Percentage difference (PD) of the high-dairy diet (HDD) compared to the low-diary diet (LDD).