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 value^b	6-months value^c
	Baseline	6 months	Change (%)	value^a	Baseline	6 months	Change (%)	value^a
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	0.056^b	23.4 (12.8)	8.3 (2.4)	−64.3	<0.001^a	0.807^b	<0.001^b
Flavones (mg)	2.9 (2.03)	5.6 (3.4)	92.4	<0.001^a	2.3 (1.4)	3.1 (1.5)	38.3	0.037^b	0.366^b	0.002^a
Flavonols (mg)	147.4 (78.6)	149.4 (6.8)	1.4	0.856^a	107.6 (34.8)	74.2 (40.0)	−31.0	<0.001^a	0.029^a	<0.001^a
Flavonones (mg)	46.1 (37.9)	23.0 (22.9)	−50.2	<0.001^a	65.6 (74.7)	3.6 (4.0)	−94.5	<0.001^a	0.856^b	<0.001^b
Anthocyanidins (mg)	24.3 (34.6)	30.0 (28.4)	23.6	0.406^a	15.5 (9.3)	24.3 (19.4)	56.4	0.606^a	0.873^b	0.426^a
Isoflavones (mg)	0.4 (0.2)	0.6 (0.3)	55.6	0.864^a	0.3 (0.4)	0.6 (0.5)	129.6	0.787^a	0.816^a	0.374^a
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.