Effect of a High-Protein High-Fibre Nutritional Supplement on Lipid Profile in Overweight/Obese Adults with Type 2 Diabetes Mellitus: A 24-Week Randomized Controlled Trial
Table 3
Change in nutrient intake of control and intervention groups over 24 weeks (n = 65).
Control group
Intervention group$
Between-group difference
Baseline (n = 33)
24 weeks (n = 33)
value
Baseline (n = 32)
24 weeks (n = 32)
value
Energy (kcal/day)
1549 ± 318
1660 ± 311
0.01
1418 ± 227
1543 ± 254
0.001
0.88
Carbohydrate % E
58.1 ± 4.5
55.7 ± 4.2
0.002
58.3 ± 4.3
55.0 ± 3.5
0.001
0.23
Carbohydrate (g)
223.2 ± 48.3
227.3 ± 39.4
0.48
204.2 ± 28.9
209.9 ± 29.6
0.32
0.86
Protein % E
12.4 ± 1.0
12.0 ± 0.9
0.04
12.6 ± 1.3
13.9 ± 1.2
0.000
0.00
Protein (g)
47.9 ± 10.9
50.4 ± 10.8
0.09
44.5 ± 8.3
52.9 ± 9.1
0.000
0.002
Total fat % E
24.4 ± 3.9
26.4 ± 3.9
0.002
24.0 ± 3.6
25.9 ± 3.5
0.03
0.88
Total fat (g)
43.0 ± 12.4
50.4 ± 14.5
0.001
39.0 ± 10.7
45.7 ± 13.9
0.01
0.65
Monounsaturated fatty acids % E
6.5 ± 1.3
7.0 ± 1.2
0.01
6.4 ± 1.0
7.2 ± 1.0
0.004
0.44
Monounsaturated fatty acids (g/day)
11.4 ± 3.6
13.3 ± 3.9
0.004
10.5 ± 2.8
12.6 ± 3.7
0.002
0.76
Polyunsaturated fatty acids % E
9.0 ± 1.3
9.2 ± 1.1
0.51
9.1 ± 1.4
9.6 ± 1.7
0.23
0.84
Polyunsaturated fatty acids (g/day)
15.9 ± 4.6
17.6 ± 4.9
0.03
14.6 ± 3.3
16.9 ± 6.2
0.06
0.96
Saturated fatty acids % E
6.9 ± 1.8
7.9 ± 1.9
0.00
6.4 ± 1.8
7.2 ± 1.5
0.01
0.51
Saturated fatty acids (g/day)
12.0 ± 4.0
15.0 ± 5.2
0.00
10.6 ± 4.3
12.7 ± 3.9
0.001
0.28
Total dietary fibre (g/day)
26.7 ± 6.5
24.9 ± 5.5
0.06
25.3 ± 5.8
28.9 ± 5.1
0.000
0.00
Data presented as mean ± SD. Note. $High-Protein High-Fibre 2 sachets (25 g/sachet in 200 ml water) for 24 weeks. value <0.05 considered as significant using the paired t-test.
