Table 3 Dietary composition during each phase of treatment

Dairy products (servings)

3.4 (2.9-3.9)

0.1 (0.0-0.1)

3.3

<0.0001

Fruits and vegetables (servings)

7.0 (6.2-7.8)

10.0 (9.1-11.0)

-3.0

<0.0001

Meat and substitutes (servings)

2.5 (2.2-2.7)

2.8 (2.6-3.1)

-0.3

0.001

Cereals (servings)

4.4 (4.0-4.9)

4.1 (3.7-4.5)

0.3

0.11

Energy (kcal)

2239 (2089-2401)

1985 (1827-2157)

254

0.0005

Alcohol (%)

0.6 (0.4-1.1)

0.8 (0.5-1.2)

-0.2

0.35

Lipids (%)

32.1 (31.1-33.3)

32.5 (31.5-33.6)

-0.4

0.54

SFA (%)

10.7 (10.3-11.1)

8.1 (7.8-8.4)

2.6

<0.0001

MUFA (%)

12.9 (12.4-13.5)

14.2 (13.6-14.8)

-1.3

<0.0001

PUFA (%)

5.8 (5.5-6.2)

7.3 (7.0-7.6)

-1.4

<0.0001

TFA (%)

1.1 (1.0-1.2)

1.1 (1.1-1.2)

0.0

0.61

Dietary cholesterol (mg)

254 (232–278)

204 (182-228)

50

<0.0001

Protein (%)

17.6 (17.0-18.1)

14.4 (13.8-15.0)

3.2

<0.0001

Carbohydrates (%)

50.4 (49.2-51.6)

54.2 (52.6-55.7)

-3.8

<0.0001

Fiber (g)

24.9 (22.8-27.2)

26.1 (23.9-28.5)

-1.2

0.21

Sodium (mg)

2729 (2533-2941)

2491 (2307-2691)

238

0.008

Calcium (mg)

1492 (1376-1617)

533 (481-591)

959

<0.0001

Magnesium (mg)

445 (415-477)

410 (379-444)

35

<0.0001

Potassium (mg)

4219 (3956-4500)

3830 (3548-4134)

389

0.01

Vitamin D (μg)

9.7 (8.9-10.6)

4.9 (4.2-5.9)

4.7

0.006