Table 4.
Changes in energy, carbohydrate, protein, fat, dietary intakes, and Healthy Eating Index (HEI) scores in the IER and CER groups.
| IER Group (n = 32) | CER Group (n = 33) | p Value ** | References Values a |
|||||
|---|---|---|---|---|---|---|---|---|
| Baseline | 12th Week | p-Value * | Baseline | 12th Week | p-Value * | |||
| Energy (kcal) | 2066.14 ± 71.13 | 1496.54 ± 60.42 | <0.001 | 2043.50 ± 61.87 | 1519.52 ± 51.52 | <0.001 | 0.773 | M: 2200 kcal; F:1600 kcal |
| CH (g) | 201.99 ± 8.55 | 151.58 ± 7.67 | <0.001 | 216.10 ± 10.90 | 158.46 ± 5.10 | <0.001 | 0.458 | 130 g |
| CH (%) | 39.23 ± 1.24 | 40.66 ± 1.51 | 0.451 | 42.10 ± 1.48 | 42.32 ± 1.13 | 0.893 | 0.38 | 45–60% |
| Protein (g) | 85.63 ± 3.94 | 67.66 ± 3.49 | <0.001 | 80.54 ± 3.85 | 72.62 ± 3.94 | 0.038 | 0.351 | M: 63.1 g; F: 55.2 g |
| Protein (%) | 16.66 ± 0.57 | 18.25 ± 0.73 | 0.095 | 15.96 ± 0.53 | 19.13 ± 0.80 | <0.001 | 0.423 | M: 10–20; F: 14–20% |
| Fat (g) | 98.89 ± 5.28 | 66.16 ± 4.21 | <0.001 | 92.71 ± 4.31 | 63.26 ± 3.66 | <0.001 | 0.603 | M: 67.2 g; F: 48.8 g |
| Fat (%) | 42.82 ± 1.49 | 39.43 ± 1.52 | 0.112 | 41.11 ± 1.58 | 36.8 ± 1.49 | 0.045 | 0.221 | 20–35% |
| Fiber (g) | 22.68 ± 1.32 | 24.86 ± 1.50 | 0.237 | 22.77 ± 0.98 | 27.92 ± 1.22 | 0.001 | 0.118 | 25 g |
| HEI score | 53.69 ± 2.84 | 70.66 ± 1.82 | <0.001 | 44.06 ± 3.25 | 72.33 ± 1.79 | <0.001 | 0.513 | 0–100 |
Data presented as mean ± SEM. IER: İntermittent Energy Restriction; CER: Continuous Energy Restriction; CH: carbohydrate; M: Male; F: Female. a reference values of energy, carbohydrates, proteins, fats, and fiber are compared with the reference values of the Turkey National Dietary Guidelines 2016. HEI scores mean; ≤51: low quality; 51–79: requiring improvement; ≥80: good-quality diet. * p-values are for changes between time points within groups. ** p-values are only for comparisons between the two groups’ measurements at the end of the 12th week.