Effects of a Mediterranean Diet Compared with the Low-Fat Diet on Patients with Knee Osteoarthritis: A Randomized Feeding Trial

Table 3

Mean difference of parameters at the baseline and the end of the study in three dietary groups.

Diets	Regular	Low fat	MD	p value^2
Variables	(n = 42)	(n = 43)	(n = 40)
Weight, kg^a,c	0.28 ± 0.98	−2.8 ± 1.5	−3.01 ± 2	<0.001
WC, cm^a,c	−0.39 ± 1.2	−2.6 ± 1.6	−2.8 ± 1.7	<0.001
Pain^a,b	−0.66 ± 1.6	−1.2 ± 1.5	−2.3 ± 2.9	0.002
Stiffness	−0.33 ± 0.84	−0.25 ± 0.49	−0.54 ± 1.1	0.3
Physical function^a	−2.2 ± 3.6	−3.6 ± 5.4	−6.2 ± 9.1	0.02
VAS^a	−0.43 ± 0.99	−0.74 ± 1.5	−1.3 ± 1.5	0.005

^aSignificant difference between the regular and Mediterranean diets assessed by post hoc analysis, ^bsignificant difference between the low-fat and Mediterranean diets assessed by post hoc analysis, ^csignificant difference between the regular and low-fat diets assessed by post hoc analysis; WC, waist circumference; VAS, visual analogue scale; MD, Mediterranean diet. Bold values are significant.