Table 2

Baseline and end-of-intervention dietary analysis for completers only

VariablesBaselineEnd of interventionBaseline vs. end of intervention
LGIHFPLGIHFPLGIHF
n*656063576357
Energy (kJ)8,720 (1,650)8,840 (2,050)0.7188,040 (1,480)8,620 (1,660)0.0460.0040.460
Protein (g)95.7 (24.5)100.7 (24.8)0.26093.2 (21.6)101.8 (31.1)0.0790.5300.850
Total fat (g)79.2 (21.1)80.2 (22.9)0.79474.7 (21.4)79.7 (24.9)0.2420.1280.851
Saturated fat (g)30.5 (9.9)30.4 (10.2)0.98125.8 (8.9)29.8 (10.7)0.026<0.0010.718
Total available carbohydrates (g)234.9 (58.3)234.6 (69.3)0.977205.6 (45.6)222.4 (52.2)0.063<0.0010.253
 Total sugars (g)101.6 (35.5)92.7 (37.1)0.17591.2 (27.0)92.7 (36.2)0.7900.0330.863
 Starch (g)131.5 (42.1)140.4 (53.1)0.296112.9 (31.5)127.9 (34.5)0.0140.0010.007
Dietary fiber (g)25.8 (8.9)25.8 (8.4)0.99828.0 (8.5)25.5 (7.9)0.1030.0330.748
GI55.7 (5.0)57.7 (5.8)0.04150.4 (4.7)57.7 (5.1)<0.001<0.0010.904
GL122.2 (32.0)127.6 (46.1)0.44897.1 (25.1)121.2 (32.4)<0.001<0.0010.412
  • Data are presented as mean (SD). One-way ANOVA was used to test for difference between groups at baseline and at the end of intervention. Paired-samples t test was used to test for difference within group between baseline and end of intervention.

  • *Five participants did not provide food record data at the end of intervention.