Table 2.
Energy, macro, and micro-nutrient intakes of the participants.
| Pre | Mid | Post | p-Value | |
|---|---|---|---|---|
| TEI (kcal) | 1724 ± 441 | 1672 ± 524 | 1603 ± 575 | 0.295 |
| Protein (g) | 63.7 ± 24.1 | 65.8 ± 28.5 | 63.8 ± 30.4 | 0.774 |
| Fat (g) | 59.1 ± 18.1 | 60.8 ± 22.1 | 57.3 ± 26.2 | 0.688 |
| Carbohydrate (g) | 228.4 ± 62.0 | 209.2 ± 66.8 | 203.4 ± 67.1 | 0.069 |
| Calcium (mg) a | 418 (316, 713) | 480 (290, 765) | 364 (231, 694) | 0.088 |
| Iron (mg) a | 5.4 (3.7, 10.3) | 10.6 (5.9, 13.1) | 5.2 (3.6, 10.4) | <0.001 |
| Vitamin D (μg) a | 4.4 (2.4, 7.9) | 3.3 (2.3, 7.6) | 3.6 (1.7, 9.6) | 0.998 |
| Vitamin K (μg) a | 146 (68, 326) | 127 (58, 382) | 171 (68, 314) | 0.787 |
| Dietary fiber (g) | 11.5 ± 6.6 | 12.7 ± 6.0 | 10.7 ± 6.3 | 0.086 |
Data were expressed as mean ± SD or median (inter quartile range). TEI, total energy intake. a Log transformed variables for non-normally distributed variables were used for analysis. Mid date revealed the nutritional composition of prebiotic food intake.