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Table 3 Dietary intake of overweight and obese older adults in control and olive oil groups at baseline and month 3a

From: Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial

  Control (N = 19) Olive Oil (N = 18)  
Intake/day Baseline Month 3 Baseline Month 3 P *
Energy intake (Kcal) 1921 ± 130 1956 ± 142 1781 ± 128 2032 ± 104 0.31
Carbohydrate (g) 231 ± 17 217 ± 18 221 ± 21 225 ± 19 0.51
Carbohydrate (% Kcal) 47 ± 1 43 ± 2 47 ± 2 43 ± 2 0.75
Protein (g) 78 ± 6 72 ± 6 75 ± 5 82 ± 6 0.16
Protein (% Kcal) 17 ± 1 15 ± 1 17 ± 1 16 ± 1 0.31
Total dietary fiber 23 ± 3 22 ± 3 22 ± 3 22 ± 2 0.72
Fat (g) 77 ± 7 91 ± 9 68 ± 6 90 ± 6 0.66
Fat (% Kcal) 35 ± 1 41 ± 3 34 ± 3 39 ± 2 0.79
Total SFA (g) 23 ± 2 28 ± 3 23 ± 2 25 ± 2 0.33
Total MUFA (g) 28 ± 3 29 ± 3 24 ± 2 44 ± 4 <0.001
C18:1n9 (g) 27 ± 3 27 ± 3 23 ± 2 42 ± 4 <0.001
Total PUFA (g) 20 ± 2 28 ± 4 16 ± 2 15 ± 1 0.02
  1. Abbreviations: MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids, SFA saturated fatty acid
  2. * P-value for difference between two groups was obtained by ANCOVA adjusting for age, sex and baseline value
  3. aValues are mean ± SEM