Table 2 Dietary intake of the study participants during intervention periods^a

Energy (kcal)

1751.3 ± 141.5

1639 ± 88.1

0.51

Carbohydrates (% of E)

55.5 ± 1.6

55.0 ± 1.2

0.79

Proteins (% of E)

17.17 ± 0.75

18.27 ± 0.78

0.24

Fats (% of E)

30.3 ± 1.3

30.1 ± 1.1

0.91

Saturated fatty acids (g/d)

12.9 ± 1.8

11.9 ± 0.8

0.63

Cholesterol (mg/d)

173.1 ± 23.2

193.4 ± 21.6

0.47

Sodium (mg/d)

2017.7 ± 246.4

1848.9 ± 97.5

0.50

Potassium (mg/d)

2395.5 ± 187.8

2159.9 ± 144.6

0.33

Magnesium (mg/d)

311.9 ± 27.3

297.2 ± 17.4

0.63

Calcium (mg/d)

544.6 ± 59.4

498.1 ± 40.1

0.52

Folate (mg/d)

268.5 ± 22.9

276.0 ± 21.6

0.83

Vitamin C (mg/d)

129.3 ± 16.8

118.9 ± 11.7

0.61

Dietary fiber (g/d)

26.4 ± 2.3

27.4 ± 1.8

0.74

N-3 fatty acids (g/d)

0.32 ± 0.04

0.26 ± 0.03

0.33