Table 4.
Statistical comparison in the mean level of nutrient intake between the studied groups of olive oil consumers.
| Low consumers n = 99 |
High consumers n = 101 |
P-value | |
|---|---|---|---|
| - Energy (kcal/d) | 1830 ± 769 | 1943 ± 646 | 0.041a |
| - CHO (g/d, %) | 225 ± 109, 49 | 209 ± 82, 43 | 0.040a |
| - Fat (g/d, %) | 76 ± 37, 37 | 91 ± 36, 42 | <0.001a |
| - Protein (g/d, %) | 64 ± 29, 14 | 77 ± 56, 15 | 0.085 |
| - Saturated fat (g/d) | 21.4 ± 12.3 | 21.3 ± 9.4 | 0.681 |
| - PUFAb (g/d) | 13.1 ± 13.9 | 16.9 ± 11.4 | 0.841 |
| - MUFA (g/d) | 24.8 ± 13.4 | 40.1 ± 17.2 | <0.001a |
T-test was used to analyse the data in this table.
a
P value < 0.05 with 95% confidence level.
b
PUFA: Poly Unsaturated Fatty Acid.