TABLE 2.
Mixed models assessment of diet quality food scores before and during caloric restriction by protein intake
| Baseline | Caloric restriction | p value, interaction | ||
|---|---|---|---|---|
| (n = 207) | LP | HP | ||
| Dietary protein | ||||
| Intake (g/d) | 77.8 ± 29.2 | 58.29 ± 6.6 | 78.56 ± 9.4 | <0.001 |
| Intake (g/kg/d) | 0.99 ± 0.38 | 0.84 ± 0.14 | 1.01 ± 0.21 | <0.001 |
| HEI components (total score) | ||||
| Total protein (5) | 4.4 ± 1.2 | 4.1 ± 0.7 | 4.5 ± 0.5 | <0.001 |
| Seafood/plant protein (5) | 2.9 ± 2.3 | 2.5 ± 1.2 | 3.2 ± 1.1 | <0.001 |
| Total dairy (10) | 5.3 ± 3.4 | 6.1 ± 1.8 | 6.1 ± 1.8 | 0.028 |
| Total vegetables (5) | 3.5 ± 1.6 | 3.9 ± 0.8 | 3.8 ± 0.7 | 0.821 |
| Greens and beans (5) | 2.4 ± 2.3 | 2.4 ± 1.2 | 2.6 ± 1.1 | 0.004 |
| Total fruit (5) | 2.9 ± 2.0 | 3.5 ± 1.1 | 3.1 ± 1.2 | 0.431 |
| Whole fruit (5) | 3.1 ± 2.2 | 3.6 ± 1.2 | 3.5 ± 1.1 | 0.822 |
| Whole grains (10) | 3.4 ± 3.6 | 3.7 ± 2.1 | 4.1 ± 2.2 | 0.533 |
| Refined grains a (10) | 5.8 ± 3.8 | 6.4 ± 1.9 | 6.7 ± 2.1 | <0.001 |
| MUFA+PUFA/SFA (10) | 5.0 ± 3.9 | 5.7 ± 1.8 | 5.5 ± 1.6 | 0.642 |
| SFA a (10) | 6.0 ± 3.6 | 7.0 ± 1.5 | 6.4 ± 1.9 | 0.205 |
| Added sugar a (10) | 8.0 ± 2.3 | 7.8 ± 1.5 | 8.3 ± 1.2 | 0.039 |
| Sodium a (10) | 3.6 ± 3.3 | 3.7 ± 1.9 | 3.2 ± 1.6 | 0.873 |
| HEI (100) | 56.5 ± 18.5 | 60.4 ± 8.0 | 60.9 ± 7.6 | 0.010 |
Values are reported as means ± SD. The LP (n = 104) and HP (n = 103) groups are shown using linear mixed models ANCOVA (controlling for baseline protein intake). Baseline diet quality and HEI component scores did not differ significantly between groups, and dietary protein (percentage of energy intake) was 17.8% ± 2.9% and 19.9% ± 2.8% in the LP and HP groups, respectively (p < 0.001).
Abbreviations: HEI, Healthy Eating Index‐2015; HP, higher protein; LP, lower protein; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.
HEI moderation component (higher score indicates lower intake and healthier diet).