Table 2 Dietary changes during the intervention in the protein group and the carbohydrate group
| Â | Protein group (n = 14) | Carbohydrate group (n = 17) | ||||
|---|---|---|---|---|---|---|
Mean (SD ) | Δ Mean (SD)1 | p value | Mean (SD ) | Δ Mean (SD )1 | p value | |
Energy (MJ) | 6.5 (1.9) | 0.8 (1.5) | 0.11 | 7.5 (2.7) | 0.04 (1.8) | 0.002 |
Protein (E %) | 19.4 (4.2) | 4.9 (5.3) | 0.006 | 16.8 (3.9) | − 1.6 (4.1) | 0.022 |
Protein (g/kg body weight) | 1.1 (0.4) | 0.4 (0.3) | 0.010 | 1.0 (0.3) | − 0.1 (0.3) | 0.11 |
Total fat (E %) | 35.3 (6.0) | − 1.1 (8.6) | 0.65 | 40.8 (7.7) | − 9.6 (7.9) | 0.13 |
Saturated fat (E %) | 13.4 (2.8) | − 0.4 (3.1) | 0.65 | 16.9 (3.6) | − 4.1 (3.5) | 0.045 |
Polyunsaturated fat (E %) | 6.4 (2.4) | − 0.04 (3.2) | 0.97 | 6.4 (2.6) | − 1.7 (2.7) | 0.16 |
Monounsaturated fat (E %) | 11.7 (1.6) | − 0.3 (3.8) | 0.75 | 13.6 (3.7) | − 2.7 (3.3) | 0.046 |
Carbohydrates (E %) | 41.9 (5.2) | − 10.7 (6.6) | < 0.001 | 38.1 (7.0) | 3.3 (5.3) | 0.002 |
Added sugar (E %) | 7.0 (3.8) | − 1.0 (3.1) | 0.25 | 6.2 (3.8) | − 1.1 (3.8) | 0.078 |
Fiber (E %) | 2.4 (0.9) | − 0.8 (0.7) | 0.002 | 2.0 (0.4) | − 0.3 (0.5) | 0.16 |
Alcohol (E %) | 1.7 (5.1) | − 1.8 (5.3) | 0.24 | 3.3 (5.7) | − 3.5 (5.8) | 0.082 |