TABLE 3.

Per-protocol analysis comparisons at 12-wk follow-up of dietary intake between groups of adults who consumed a daily isocaloric meal with or without avocado¹

	Control (n = 52)	Avocado (n = 54)	P
Total energy, kcal/d	2170 ± 83	2500 ± 167	0.07
Total fat, g/d	89.5 ± 3.6	112.0 ± 8.0	0.01
Saturated fat, g/d	33.0 ± 1.4	32.4 ± 2.0	0.40
Monounsaturated fat, g/d	28.9 ± 1.3	48.2 ± 4.3	<0.001
Polyunsaturated fat, g/d	20.4 ± 1.0	20.9 ± 1.4	0.81
Total carbohydrate, g/d	247 ± 10.9	274 ± 18.3	0.19
Total protein, g/d	83.8 ± 3.2	96.8 ± 7.6	0.17
Total dietary fiber, g/d	17.3 ± 1.0	31.4 ± 3.3	<0.001
Insoluble dietary fiber, g/d	11.2 ± 0.7	20.0 ± 2.1	<0.001
Soluble dietary fiber, g/d	5.8 ± 0.3	10.9 ± 1.1	<0.001
Pectins, g/d	2.0 ± 0.1	6.0 ± 0.8	<0.001

¹Values are means ± SEMs. Data were included for participants with ≥5 d of diet records. Diet records were analyzed by univariate ANOVA.