Table 3: Mean composition of the lunch of patients subdivided according to the median of CHO consumed.

VariablesLow CHOLow fat 𝑃

Males/females25/2425/26
Energy (Cal) 1 1 1 4 ± 2 2 . 5 1 1 3 8 ± 2 6 . 0 N.S.
Carbohydrate (%) 4 5 ± 0 . 6 5 7 ± 0 . 9 <0.001
Total fat (%) 3 5 ± 0 . 8 2 8 ± 0 . 9 <0.001
Saturated fat (%) 1 0 ± 0 . 5 9 ± 0 . 4 <0.02
Protein (%) 2 0 ± 0 . 5 1 5 ± 0 . 6 N.S
Cholesterol (g) 1 6 3 ± 1 3 . 1 1 0 3 ± 9 . 1 <0.001
Fiber (g) 1 4 ± 0 . 6 1 6 ± 0 . 8 <0.02

*Student’s t-test for unpaired data.