Table 2

Baseline and end-of-intervention diet analysis

BaselineP*End of interventionP*P
LGIHFLGIHFLGIHF
n44404242
Energy (kJ)7,240 ± 2406,630 ± 2600.0897,680 ± 2608,090 ± 3000.3070.141<0.001
Protein (g)99.2 ± 4.493.1 ± 5.40.389107.5 ± 4.2107.2 ± 5.60.9710.1000.049
Total fat (g)70.2 ± 3.761.4 ± 3.10.07371.2 ± 3.575.3 ± 5.60.532<0.0010.029
Saturated fat (g)23.5 ± 1.322.3 ± 1.40.55324.2 ± 1.328.8 ± 3.10.1810.5150.090
Monounsaturated fat (g)27.0 ± 1.722.4 ± 1.30.03527.4 ± 1.626.8 ± 1.70.7970.8870.034
Polyunsaturated fat (g)12.6 ± 0.910.1 ± 0.70.03213.5 ± 0.812.5 ± 1.30.4880.4650.065
Total available carbohydrate (g)165.1 ± 5.4155.0 ± 7.90.289177.8 ± 5.9194.8 ± 6.20.0510.066<0.001
 Sugars (g)59.1 ± 3.356.0 ± 15.50.47066.9 ± 4.170.5 ± 2.70.4640.087<0.001
 Starch (g)105.0 ± 3.599.6 ± 8.10.523111.1 ± 4.1124.6 ± 5.60.0560.1900.001
Dietary fiber (g)23 ± 121 ± 10.24527 ± 125 ± 10.2220.0010.012
Calcium (mg)887 ± 54915 ± 410.6801,080 ± 621,030 ± 430.5070.0050.013
GI49 ± 152 ± 20.17147 ± 153 ± 1<0.0010.1870.600
GL81 ± 384 ± 60.59884 ± 3105 ± 4<0.0010.4530.001
  • Data are mean ± SEM.

  • *P values calculated by one-way ANOVA to test for difference between groups.

  • P values calculated by paired sample t test to test for difference compared with baseline.