TABLE 2B.
| Outcomes | Control group (n = 24)3 | Intervention group (n = 22)3 | ||||||
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| 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 fat (% TEI) | 30 (±6) 30 (26; 34) | 31 (±6) 31 (27; 35) | 1.2 (±7.4) −0.1 (−3.4; 7.9) | 0.407b | 28 (±8) 27 (23; 29) | 37 (±7) 37 (32; 41) | 9.4 (±9.8) 10.5 (0.6; 14.5) | 0.001b |
| SFA (% TEI) | 8.2 (±2.1) 8.3 (6.4; 10.4) | 7.3 (±3.0) 7.5 (6.0; 10.1) | −0.9 (±2.9) 0.1 (−2.3; 0.9) | 0.440b | 7.8 (±2.5) 7.6 (6.2; 10.1) | 4.9 (±2.7) 5.7 (3.6; 6.9) | −3.0 (±4.1) −2.3 (−6.6; 0.2) | 0.006b |
| MUFA (% TEI) | 5.7 (±2.5) 5.5 (4.2; 6.6) | 4.8 (±2.1) 5.1 (3.9; 5.8) | −0.9 (±3.9) −0.3 (−2.1; 0.9) | 0.331b | 4.6 (±1.8) 4.6 (3.3; 5.4) | 6.6 (±4.9) 5.9 (3.3; 9.0) | 1.9 (±5.6) −0.8 (−1.7; 6.1) | 0.123b |
| PUFA (% TEI) | 13.0 (±4.5) 12.9 (10.2; 15.0) | 13.9 (±5.2) 13.8 (11.9; 17.5) | 0.8 (±7.3) 1.6 (−2.2; 5.9) | 0.278b | 11.2 (±5.2) 11.1 (7.3; 13.7) | 16.2 (±8.4) 19.3 (14.4; 21.1) | 5.0 (±10.1) 7.9 (1.2; 13.2) | 0.022b |
| n-3 (% TEI) | 0.9 (±0.6) 0.8 (0.5; 1.0) | 0.9 (±0.5) 0.7 (0.6; 1.2) | −0.1 (±0.9) 0.1 (−0.2; 0.3) | 0.530b | 0.6 (±0.4) 0.4 (0.3; 0.6) | 1.3 (±0.9) 1.3 (0.4; 1.9) | 0.7 (±1.4) 0.4 (−0.4; 1.6) | 0.046b |
| n-6 (% TEI) | 4.5 (±1.8) 4.2 (3.5; 5.1) | 3.9 (±1.8) 4.1 (3.0; 4.8) | −0.7 (±2.9) −0.3 (1.6; 0.9) | 0.317b | 3.7 (±1.7) 3.6 (2.6; 4.2) | 5.1 (3.9) 4.6 (2.5; 8.2) | 1.4 (±4.5) 0.9 (−1.8; 5.6) | 0.149b |
| Food containing gluten3 (g) | 179.8 (±92.4) 187.5 (105; 260) | 150.9 (±54.9) 153.3 (116.3; 185) | −28.9 (±86.9) −14.2 (66.7; 28.3) | 0.118a | 170.6 (±71.8) 162.5 (118.8; 205) | 0 0 | −170.6 (±71.7) −162.5 (−205.0; −118.8) | p < 0.001b |
| Dairy products (g) | 303.1 (±210) 234.6 (131.3; 501.3) | 254.3 (±216.3) 235 (55.4; 358.7) | −48.8 (±150.9) 150.9 (−144.8; 54.2) | 0.127a | 290.2 (±220.3) 220.0 (138.3; 411.3) | 0 0 | −290.2 (±220.3) −220.0 (−411.3; −138.8) | p < 0.001b |
| Ultra-processed foods (g) | 82.4 (±67.5) 67.2 (26.3; 142.5) | 52.5 (±47.3) 47 (5.0; 78.8) | −29.9 (±78.6) −5.2 (−99.8; 17.5) | 0.075a | 47.3 (±44.1) 47.5 (0.0; 7.5) | 0 0 | −47.3 (±44.1) −47.5 (−75.0; 0.0) | p < 0.001b |
| Sugar added to foods (g) | 4.0 (±0.0) 6.34 (0.0; 8.0) | 3.0 (±4.5) 0 (0; 8) | −1.0 (±4.3) 0 (0; 0) | 0.257b | 1.1 (±3.7) 0 (0; 0) | 0 0 | −1.1 (±3.7) 0 (0; 0) | p < 0.001b |
1Values refer to 24 h prior to first contact (at baseline).
2Values are the average of the 3 days prior to the date of post intervention.
3Amount 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.