Effects of a Mediterranean Diet Compared with the Low-Fat Diet on Patients with Knee Osteoarthritis: A Randomized Feeding Trial
Table 2
Parameters at the baseline and end of the study in three dietary groups
Diets
Regular (n = 42)
Low fat (n = 43)
Mediterranean (n = 40)
p value2
Variables
Age, yr
59.1 ± 9.8
57.98 ± 10.8
55.9 ± 9.5
0.36
Sex, n (%)
Male
5 (12)
3 (7)
3 (7)
0.4
Female
37 (88)
40 (93)
37 (93)
Weight, kg
Before
68.8 ± 9.6
74.7 ± 11.4
73.2 ± 11.6
0.04
After
69.2 ± 9.7
71.9 ± 10.5
70.2 ± 10.5
0.46
p value1
0.07
<0.001
<0.00
WC, cm
Before
93.4 ± 4.9
95 ± 5.1
95.2 ± 7
0.28
After
93 ± 4.8
92.5 ± 4
92.4 ± 5.9
0.83
p value
0.05
<0.001
<0.001
PA, met/min/week before
3100 ± 400.9
3125.6 ± 500.1
3089.2 ± 410.6
0.28
After
3151.2 ± 501.8
3164.3 ± 498.6
3108 ± 500.1
0.83
p value
0.2
0.9
0.6
Pain
Before
12.5 ± 3.8
13.8 ± 4
12.5 ± 3.7
0.22
Aftera
11.8 ± 4
12.6 ± 4.4
10.2 ± 3.9
0.03
p value
0.01
<0.001
<0.001
Stiffness
Before
4.4 ± 1.8
4.6 ± 2
4.3 ± 2.1
0.84
After
4.1 ± 1.5
4.3 ± 1.9
3.7 ± 1.9
0.42
p value
0.01
0.001
0.006
Physical function
Before
47.2 ± 11.9
50.2 ± 11.9
48.3 ± 11.4
0.49
After
44.9 ± 11.8
46.5 ± 12.7
42.1 ± 11.9
0.25
p value
<0.001
<0.001
<0.001
VAS
Before
6.4 ± 1.7
6.8 ± 1.9
6.8 ± 1.8
0.4
After
5.9 ± 1.8
6.1 ± 2
5.4 ± 1.9
0.27
p value
0.008
<0.001
<0.001
aSignificant difference between the low-fat and Mediterranean diets assessed by post hoc analysis, 1p value, differences in each group from baseline up to the end assessed by a paired-sample t-test, 2p value, differences among the dietary groups at the baseline and the end of the study assessed by the ANOVA test, results are reported as mean± SD, p < 0.05 is significant; WC, waist circumference; PA, physical activity; VAS, visual analogue scale; MD, Mediterranean diet.
