Table 3.
A. Changes in nutrient intake in patients with type 2 diabetes in the intervention group at baseline and after dietary intervention. B. Changes in intake of food groups at baseline and after dietary intervention in patients with type 2 diabetes in the intervention group.
| Baseline | After Intervention | |
|---|---|---|
| A | ||
| Energy (kcal) | 2169 ± 91 | 1626 ± 46 *** |
| Protein (g) | 76.8 ± 2.6 | 68.2 ± 2.0 ** |
| Fat (g) | 64.1 ± 3.7 | 45.4 ± 2.0 *** |
| Carbohydrates (g) | 291 ± 14 | 221 ± 7 *** |
| Cholesterol (mg) | 393 ± 43 | 257 ± 22 ** |
| Dietary fiber (g) | 13.7 ± 0.5 | 16.5 ± 0.7 ** |
| Salt (g) | 11.3 ± 0.3 | 9.1 ± 0.3 *** |
| B | ||
| Grains (g) | 459 ± 22 | 345 ± 16 *** |
| Potatoes (g) | 40.3 ± 6.3 | 47.2 ± 7.3 |
| Green vegetables (g) | 91 ± 9 | 182 ± 15 *** |
| Other vegetables (g) | 155 ± 11 | 221 ± 19 ** |
| Mushrooms (g) | 9.1 ± 2.2 | 12.1 ± 2.7 |
| Seaweed (g) | 5.4 ± 1.3 | 4.1 ± 0.9 |
| Soy and soy products (g) | 66.7 ± 9.4 | 68.9 ± 10.0 |
| Fish (g) | 88.6 ± 7.9 | 96.9 ± 8.2 |
| Meats (g) | 76.3 ± 8.7 | 61.2 ± 7.6 * |
| Eggs (g) | 38.2 ± 3.9 | 27.6 ± 3.5 * |
| Daily products (g) | 79.6 ± 12.3 | 85.0 ± 11.3 |
| Fruits (g) | 113.4 ± 15.6 | 67.3 ± 12.3 ** |
| Sweetened beverages (g) | 396 ± 44 | 321 ± 41 ** |
| Sugar (g) | 12.4 ± 2.1 | 6.9 ± 1.0 * |
| Sweets and snacks (g) | 31.2 ± 4.9 | 17.6 ± 3.2 * |
| Nuts (g) | 2.4 ± 0.7 | 2.0 ± 0.6 |
| Oil (g) | 16.8 ± 1.6 | 10.4 ± 1.1 ** |
Data are mean ± SE. Baseline vs. after intervention, * p < 0.05, ** p < 0.01, *** p < 0.001.