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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