TABLE 2A.
| Outcomes | Control group (n = 24)3 | Intervention group (n = 22)3 | ||||||
|
|
|
|||||||
| Baseline mean (±SD) median (P25;P75) | Post-intervention mean (±SD) median (P25;P75) | Post-intervention–baseline difference Δ mean (±SD) Δ median (P25; P75) | Within-group analysis p-value | Baseline mean (±SD) median (P25;P75) | Post-intervention mean (±SD) median (P25;P75) | Post-intervention–baseline difference Δ mean (±SD) Δ median (P25; P75) | Within-group analysis p-value | |
| Total energy intake (kcal) | 1773 (±374) 1710 (1488; 2030) | 1725 (±374) 1722 (1397; 1976) | −48.3 (±446.5) 68.7 (420.1; 229.4) | 0.775b | 1471 (±362) 1455 (1255; 1736) | 1256 (±355) 1320 (1176; 1403) | −195.8 (±544) −13.9 (−412.3; 140.5) | 0.236b |
| Protein (% TEI) | 20 (±5) 19 (17; 23) | 19 (±3) 20 (17; 22) | −1.2 (±4.9) −0.8 (−4.0; 2.2) | 0.246a | 21 (±4) 21 (19; 24) | 19 (±3) 18 (17; 22) | −2.1 (±4.2) −1.6 (−4.8; 0.4) | 0.030a |
| Carbohydrate (% TEI) | 49 (±8) 50 (45; 55) | 49 (±5) 50 (46; 52) | 0.4 (±6.4) −0.2 (−4.2;3.9) | 0.767a | 51 (±9) 53 (44; 57) | 46 (±6) 46 (41; 49) | −5.9 (±9.9) −4.9 (13.2; 1.4) | 0.011a |
| Sugars (% TEI) | 19.7 (±7.1) 20.0 (13.5; 23.8) | 14.0 (±7.7) 15.2 (8.1; 19.5) | −5.7 (±8.9) −4.8 (−8.7; −0.7) | 0.005a | 19.8 (±7.6) 18.3 (14.2; 26.4) | 12.3 (±7.1) 14.2 (9.2; 15.6) | −7.5 (±9.1) −7.6 (−14.6; −1.3) | 0.001a |
| Monosaccharides (% TEI) | 5.0 (±2.3) 4.7 (2.9; 7.2) | 5.2 (±2.9) 4.9 (3.2; 6.9) | 0.2 (±3.3) 0.4 (−2.4; 2.9) | 0.821a | 4.9 (±2.9) 4.6 (2.6; 6.3) | 5.5 (±3.4) 5.8 (3.6; 7.6) | −0.5 (±4.1) 0.9 (−2.4; 2.7) | 0.542a |
| Disaccharides (% TEI) | 4.6 (±3.0) 4.2 (2.1; 7.0) | 4.2 (±2.5) 3.9 (2.6; 5.6) | 0.4 (±2.6) 0.2 (−1.6; 1.8) | 0.440a | 4.9 (±2.6) 5.2 (2.6; 6.6) | 1.7 (±1.3) 1.5 (0.9; 2.7) | −3.3 (±3.0) −3.5 (5.1; 0.9) | p < 0.001a |
| Added sugars (% TEI) | 0.8 (±1.6) 0.0 (0.0; 1.7) | 0.7 (±0.9) 0.0 (0.0; 1.4) | −0.1 (±1.3) 0.0 (0.0; 0.3) | 0.386b | 0.5 (±1.4) 0.0 (0.0; 0.0) | 0.0 (±0.0) 0.0 (0.0; 0.0) | −0.5 (±1.5) 0.0 (0.0; 0.0) | 0.144b |
| Dietary fiber (g) | 17.9 (±3.7) 17.7 (14.9; 20.3) | 17.0 (±7.6) 18.3 (11.5; 21.7) | −0.9 (±8.1) 0.9 (−6.6; 3.6) | 0.710b | 16.0 (±5.6) 16.4 (10.7; 19.9) | 16.5 (±9.5) 17.5 (13.6; 21.6) | 0.5 (±11.5) 0.9 (−6.8; 7.3) | 0.858b |
| Dietary fiber (g/1000 kcal) | 1.7 (±0.4) 1.8 (1.5; 2.0) | 1.9 (±0.5) 1.8 (1.3; 2.2) | 0.1 (±0.6) 0.2 (−0.4; 0.4) | 0.680a | 1.6 (±0.6) 1.6 (1.0; 1.9) | 2.0 (±0.6) 1.8 (1.6; 2.5) | 0.4 (±0.9) 0.4 (−0.3; 0.8) | 0.037a |
1Values refer to 24h prior first contact (at baseline).
2Values are the average of the 3 days prior to the date of post intervention.
3 Amount of food containing gluten in its composition (bread, biscuits, cake, pasta, savory, breakfast cereals, cereal bars).
4Female participants. SFA = Saturated Fatty Acid; MUFA = Monounsaturated fatty acid; PUFA = Polyunsaturated fatty acid; n-3 = Omega 3 Fatty Acid; n-6 = Omega 6 Fatty Acid; TEI = Total Energy Intake.
ap-value calculated by Paired Samples T-Test between baseline and post-intervention, within-groups mean values;
bp-value calculated by Wilcoxon Test between baseline and post-intervention, within-groups mean values.