Table 3.
Dietary intake at baseline and after 6 months of dietary intervention.
| Variable | Anti-inflammatory diet group (n = 42) | Control diet group (n = 39) | Baseline p valueb | 6-months p valuec | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Baseline | 6 months | Change (%) | p valuea | Baseline | 6 months | Change (%) | p valuea | |||
| Energy (MJ) | 10.0 (2.6) | 6.9 (0.5) | −31.0 | <0.001 | 11.2 (2.6) | 7.6 (0.4) | −31.9 | <0.001 | 0.129 | <0.001 |
| Protein (%MJ) | 17.2 (1.7) | 20.6 (2.6) | 20.2 | <0.001 | 17.1 (2.0) | 21.3 (1.9) | 25.0 | <0.001 | 0.872 | 0.292 |
| Carbohydrate (%MJ) | 38.6 (6.1) | 35.3 (7.7) | −8.6 | <0.001 | 41.6 (4.7) | 38.0 (3.7) | −8.7 | 0.535 | 0.063 | 0.131 |
| Total fat (%MJ) | 42.6 (6.5) | 44.0 (6.2) | 3.2 | 0.021 | 40.3 (3.7) | 39.8 (3.7) | −1.3 | 0.005 | 0.133 | 0.006 |
| MUFA (%MJ) | 17.3 (4.5) | 21.4 (6.9) | 26.8 | <0.001 | 14.9 (1.8) | 16.0 (3.5) | 8.3 | 0.856 | 0.018 | <0.001 |
| PUFA (%MJ) | 7.3 (2.1) | 8.4 (2.9) | 17.4 | 0.029 | 7.1 (0.8) | 6.5 (1.2) | −7.8 | 0.001 | 0.677 | <0.001 |
| Omega-3 (%MJ) | 0.5 (0.3) | 0.7 (0.4) | 56.8 | <0.001 | 0.3 (0.1) | 0.3 (0.1) | 0.0 | 0.109 | 0.010 | <0.001 |
| Omega-6 (%MJ) | 0.3 (0.1) | 0.3 (0.2) | −3.7 | 0.003 | 0.3 (0.1) | 0.3 (0.1) | −3.2 | 0.159 | 0.210 | 0.071 |
| Saturated fat (%MJ) | 15.6 (2.9) | 11.0 (24.6) | −29.5 | <0.001 | 16.6 (2.5) | 14.1 (33.8) | −14.8 | <0.001 | 0.199 | <0.001 |
| Trans fat (%MJ) | 0.7 (0.3) | 0.7 (0.5) | 14.3 | 0.279 | 0.7 (0.2) | 0.7 (0.3) | −9.7 | 0.214 | 0.363 | 0.363 |
| Cholesterol (mg) | 380.8 (160.4) | 318.5 (175.6) | −16.4 | 0.030 | 477.6 (463.0) | 463.0 (125.6) | −3.0 | 0.643 | 0.004 | <0.001 |
| Fiber (g) | 27.4 (11.3) | 33.9 (5.2) | 23.5 | 0.002 | 25.5 (6.7) | 28.7 (3.9) | 12.7 | 0.146 | 0.467 | <0.001 |
| Alcohol (%MJ) | 1.6 (2.8) | 1.6 (2.8) | 0.0 | 0.999 | 1.1 (1.3) | 0.9 (1.3) | −12.7 | 0.006 | 0.464 | 0.037 |
| Total polyphenols (mg) | 688.4 (240.0) | 733.7 (106.0) | 6.6 | 0.019 | 472.7 (200.8) | 740.6 (98.3) | 56.7 | <0.001 | 0.002 | 0.817 |
| Flavan-3-ol (mg) | 28.8 (26.8) | 15.8 (10.4) | −45.1 | 0.056b | 23.4 (12.8) | 8.3 (2.4) | −64.3 | <0.001a | 0.807b | <0.001b |
| Flavones (mg) | 2.9 (2.03) | 5.6 (3.4) | 92.4 | <0.001a | 2.3 (1.4) | 3.1 (1.5) | 38.3 | 0.037b | 0.366b | 0.002a |
| Flavonols (mg) | 147.4 (78.6) | 149.4 (6.8) | 1.4 | 0.856a | 107.6 (34.8) | 74.2 (40.0) | −31.0 | <0.001a | 0.029a | <0.001a |
| Flavonones (mg) | 46.1 (37.9) | 23.0 (22.9) | −50.2 | <0.001a | 65.6 (74.7) | 3.6 (4.0) | −94.5 | <0.001a | 0.856b | <0.001b |
| Anthocyanidins (mg) | 24.3 (34.6) | 30.0 (28.4) | 23.6 | 0.406a | 15.5 (9.3) | 24.3 (19.4) | 56.4 | 0.606a | 0.873b | 0.426a |
| Isoflavones (mg) | 0.4 (0.2) | 0.6 (0.3) | 55.6 | 0.864a | 0.3 (0.4) | 0.6 (0.5) | 129.6 | 0.787a | 0.816a | 0.374a |
| DII® | −0.5 (2.3) | −2.0 (1.0) | 283.0 | 0.002 | −0.2 (1.3) | −0.3 (1.0) | 30.4 | 0.725 | 0.579 | <0.001 |
Data are presented as the mean (SD). DII®, Dietary Inflammatory Index. MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. aComparison within dietary groups (baseline and after 6 months). bBaseline differences between the AID and CD groups. cDifferences after 6 months between the AID and CD groups.