Metabolic and Hepatic Effects of Energy-Reduced Anti-Inflammatory Diet in Younger Adults with Obesity
Table 3
Dietary intake at baseline and after 6 months of dietary intervention.
Variable
Anti-inflammatory diet group (n = 42)
Control diet group (n = 39)
Baseline valueb
6-months valuec
Baseline
6 months
Change (%)
valuea
Baseline
6 months
Change (%)
valuea
Energy (MJ)
10.0 (2.6)
6.9 (0.5)
−31.0
<0.001
11.2 (2.6)
7.6 (0.4)
−31.9
<0.001
0.129
<0.001
Protein (%MJ)
17.2 (1.7)
20.6 (2.6)
20.2
<0.001
17.1 (2.0)
21.3 (1.9)
25.0
<0.001
0.872
0.292
Carbohydrate (%MJ)
38.6 (6.1)
35.3 (7.7)
−8.6
<0.001
41.6 (4.7)
38.0 (3.7)
−8.7
0.535
0.063
0.131
Total fat (%MJ)
42.6 (6.5)
44.0 (6.2)
3.2
0.021
40.3 (3.7)
39.8 (3.7)
−1.3
0.005
0.133
0.006
MUFA (%MJ)
17.3 (4.5)
21.4 (6.9)
26.8
<0.001
14.9 (1.8)
16.0 (3.5)
8.3
0.856
0.018
<0.001
PUFA (%MJ)
7.3 (2.1)
8.4 (2.9)
17.4
0.029
7.1 (0.8)
6.5 (1.2)
−7.8
0.001
0.677
<0.001
Omega-3 (%MJ)
0.5 (0.3)
0.7 (0.4)
56.8
<0.001
0.3 (0.1)
0.3 (0.1)
0.0
0.109
0.010
<0.001
Omega-6 (%MJ)
0.3 (0.1)
0.3 (0.2)
−3.7
0.003
0.3 (0.1)
0.3 (0.1)
−3.2
0.159
0.210
0.071
Saturated fat (%MJ)
15.6 (2.9)
11.0 (24.6)
−29.5
<0.001
16.6 (2.5)
14.1 (33.8)
−14.8
<0.001
0.199
<0.001
Trans fat (%MJ)
0.7 (0.3)
0.7 (0.5)
14.3
0.279
0.7 (0.2)
0.7 (0.3)
−9.7
0.214
0.363
0.363
Cholesterol (mg)
380.8 (160.4)
318.5 (175.6)
−16.4
0.030
477.6 (463.0)
463.0 (125.6)
−3.0
0.643
0.004
<0.001
Fiber (g)
27.4 (11.3)
33.9 (5.2)
23.5
0.002
25.5 (6.7)
28.7 (3.9)
12.7
0.146
0.467
<0.001
Alcohol (%MJ)
1.6 (2.8)
1.6 (2.8)
0.0
0.999
1.1 (1.3)
0.9 (1.3)
−12.7
0.006
0.464
0.037
Total polyphenols (mg)
688.4 (240.0)
733.7 (106.0)
6.6
0.019
472.7 (200.8)
740.6 (98.3)
56.7
<0.001
0.002
0.817
Flavan-3-ol (mg)
28.8 (26.8)
15.8 (10.4)
−45.1
0.056b
23.4 (12.8)
8.3 (2.4)
−64.3
<0.001a
0.807b
<0.001b
Flavones (mg)
2.9 (2.03)
5.6 (3.4)
92.4
<0.001a
2.3 (1.4)
3.1 (1.5)
38.3
0.037b
0.366b
0.002a
Flavonols (mg)
147.4 (78.6)
149.4 (6.8)
1.4
0.856a
107.6 (34.8)
74.2 (40.0)
−31.0
<0.001a
0.029a
<0.001a
Flavonones (mg)
46.1 (37.9)
23.0 (22.9)
−50.2
<0.001a
65.6 (74.7)
3.6 (4.0)
−94.5
<0.001a
0.856b
<0.001b
Anthocyanidins (mg)
24.3 (34.6)
30.0 (28.4)
23.6
0.406a
15.5 (9.3)
24.3 (19.4)
56.4
0.606a
0.873b
0.426a
Isoflavones (mg)
0.4 (0.2)
0.6 (0.3)
55.6
0.864a
0.3 (0.4)
0.6 (0.5)
129.6
0.787a
0.816a
0.374a
DII®
−0.5 (2.3)
−2.0 (1.0)
283.0
0.002
−0.2 (1.3)
−0.3 (1.0)
30.4
0.725
0.579
<0.001
Data are presented as the mean (SD). DII®, Dietary Inflammatory Index. MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. aComparison within dietary groups (baseline and after 6 months). bBaseline differences between the AID and CD groups. cDifferences after 6 months between the AID and CD groups.