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Table 3 Nutrient intakes of the Kochujang and placebo groups at the 0-wk and at 12-wk of the study

From: Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Nutrients Kochujang group (n=30) Placebo group (n=30)     
  0wk 12wk Change* 0wk 12wk Change* P value1 P value2 P value3 P value4
Calorie(kcal/d) 1418.5±53.44 1393.1±92.9 -25.4±115.5 1527.1±58.3 1548.1±79.8 20.9±89.9 0.754 0172 0.028 0.680
Carbohydrate(g/d) 222.8±8.2 208.2±10.3 -14.6±14.3 242.8±11.0 233.3±12.8 -9.5±16.5 0.816 0.070 0.030 0.840
Total protein(g/d) 55.2±2.8 51.2±3.6 -3.9±4.9 60.7±2.2 57.9±5.0 -2.7±5.6 0.867 0.853 0.040 0.823
Total lipid(g/d) 34.7±3.8 34.6±3.8 -0.1±4.7 37.6±1.7 37.3±3.5 -0.3±3.4 0.973 0.955 0.927 0.273
Fiber(g/d) 17.8±0.9 14.6±0.8 -3.2±1.3 19.3±1.1 18.3±1.4 -0.9±1.5 0.261 0.823 0.032 0.273
Cholesterol(mg/d) 210.5±22.8 249.4±27.5 39.0±27.7 204.3±14.5 280.0±26.4 75.7±31.8 0.385 0.940 0.448 0.429
Na(mg/d) 3,630.4±247.4 3,079.9±225.3 -550.4±305.5 3,665.9±191.2 3697.1±220.4 31.1±280.3 0.168 0.316 0.164 0.170
  1. All values are expressed as means ± SE.
  2. P value1, t-test between changes of the Kocujinag and placebo group : P value2,3,4 time, group and interaction(time*group) effect of two-way repeated measure ANOVA, after adjusting for age and gender.
  3. * Change = 12 wk – 0wk.
  4. † Paired t-test between 0-wk and 12-wk (P<0.05).