Table 3

Baseline data and differences in dietary intake between groups at baseline and after 12 months in the full analysis set

BaselineMonth 12
FBACCRCFBACCRC
Energy
(kcal)
1636
(1321–2136) n=42
1513*
(1328–1906) n=41
1821*
(1472–2447) n=41
0
(–156–216) n=42
−148
(–329–50) n=41
−94
(–555–85) n=41
Carbohydrates
(g)
167†
(131–222) n=42
177*
(126–207) n=41
202†*
(159–202) n=41
0
(–26–17) n=42
−14
(–54–7) n=41
−15
(–64–15) n=41
Protein
(g)
71
(61–88) n=42
67*
(56–82) n=41
80*
(66–106) n=41
0
(–6–12) n=42
−4
(–13–4) n=41
−4
(–23–6) n=41
Fat
(g)
65
(49–87) n=42
55*
(48–73) n=41
64*
(55–95) n=41
0‡
(–2–14) n=42
−5‡
(–12–4) n=41
−3
(–18–7) n=41
SFA
(g)
25
(17–33) n=42
21
(19–29) n=41
24
(19–34) n=41
0
(–6–3) n=42
–2
(–4–3) n=41
−2
(–8–1) n=41
MUFA
(g)
24‡
(18–32) n=42
20‡*
(18–27) n=41
24*
(21–33) n=41
0‡†
(–1–5) n=42
−2‡
(–5–2) n=41
−1†
(–8–2) n=41
PUFA
(g)
11
(7–15) n=42
10
(8–15) n=41
12
(9–18) n=41
2‡†
(0–5) n=42
0‡
(–3–1) n=41
−1†
(–4–2) n=41
n-3
(g)
0.2
(0.2–0.5) n=42
0.2
(0.1–0.5) n=41
0.2
(0.1–0.5) n=41
0.0
(–0.1–0.1) n=42
0.0
(–0.2–0.0) n=41
0.0
(–0.1–0.1) n=41
Sucrose
(g)
26
(17–36) n=42
27
(19–40) n=41
30
(19–45) n=41
0†
(–3–10) n=42
0
(–7–3) n=41
−2†
(–16–2) n=41
Fiber
(g)
21†
(15–25) n=42
19
(14–27) n=41
23†
(18–23) n=41
0‡
(–3–7) n=42
−2‡
(–6–0) n=41
0
(–7–2) n=41
Wholegrain
(g)
49
(26–73) n=42
54
(28–74) n=40
65
(39–99) n=41
0
(–16–14) n=42
−5
(–27–8) n=40
8
(–23–20) n=41
Legumes
(portions/day)
0.0
(0.0–0.2) n=42
0.0
(0.0–0.3) n=47
0.0
(0.0–0.3) n=50
0.3
(0.0–0.5)‡†
n=42
0.0
(0.0–0.3)‡
n=47
0.0
(0.0–0.3)†
n=50
Nuts, seeds and almond
(portions/day)
0.3
(0.0–0.6) n=42
0.5*
(0.0–0.9) n=47
0.1*
(0.0–0.5) n=50
0.2‡†
(0.0–0.8) n=42
0.0
(−0.4–0.0)‡
n=46
0.0
(0.0–0.3)†
n=50
Vegetables and root vegetables
(portions/day)
2.1
(1.4–2.3) n=42
1.8
(1.0–2.3) n=47
2.0
(1.0–2.9) n=49
1.8
(0.0–9.2)‡†
n=42
0.0
(–4.4–5.3)‡
n=47
0.0
(–5.3–0.9)†
n=49
Fruit and berries (portions/day)1.1
(0.9–1.5) n=42
1.3
(0.8–1.8) n=46
1.0
(0.5–2.0) n=50
0.1
(0.0–0.7) n=42
0.0
(–0.4–0.4) n=46
0.0
(0.0–0.5) n=50
Fish
(portions/day)
0.4
(0.2–0.5) n=42
0.3
(0.0–0.5) n=47
0.3
(0.2–0.6) n=50
0.0
(–0.1–0.3) n=42
0.0
(–0.3–0.3) n=47
0.0
(–0.2–0.3) n=50
Wholegrain products (portions/day)2.0
(1.3–3.0) n=42
1.5
(1.0–2.8) n=47
2.0
(1.0–3.1) n=50
−1.8
(–7.0–0.0) n=42
0.0
(–5.3–0.0) n=47
0.0
(–5.7–0.0) n=50
  • Baseline data and differences in dietary intake between groups in FAS analysis expressed in medians and quartiles 1 and 3 at baseline and after 12 months.

  • *CC versus RC p≤0.05.

  • †FBA versus RC p<0.05.

  • ‡FBA versus CC p<0.05.

  • CC, carbohydrate counting; FAS, full analysis set; FBA, food-based advice; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; RC, routine care; SFA, saturated fatty acid.