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Table 2 Change in energy and macronutrient intake according to the intervention group after 12 weeks of nutritional intervention

From: PPARG2 Pro12Ala polymorphism influences body composition changes in severely obese patients consuming extra virgin olive oil: a randomized clinical trial

 

OO

DieTBra

DieTBra+OO

Baseline

N = 50

Final follow-up

N = 43

P*

Baseline

N = 49

Final follow-up

N = 43

P*

Baseline

N = 50

Final follow-up

N = 47

P*

Total energy intake (kcal/day)

1594.3 ± 580.5

1708.7 ± 545.8

0.147

1661.2 ± 603.8

1219.9 ± 387.4

< 0.001

1814.0 ± 904.7

1395.6 ± 403.6

< 0.001

∆

114.39 ± 561.06a,b

  

− 441.2 ± 573.8a

  

− 418.4 ± 778.2b

  

Carbohydrates (% total energy)

50.2 ± 9.5

46.7 ± 8.0*

0.044

52.6 ± 9.4

51.7 ± 8.9

0.708

51.3 ± 7.7

45.4 ± 6.7*

< 0.001

∆

− 3.52 ± 11.36

  

− 0.9 ± 11.0

  

−5.9 ± 10.4

  

Protein (% total energy)

16.9 ± 4.3

15.7 ± 4.1

0.143

17.2 ± 4.8

18.3 ± 4.9

0.209

18.3 ± 5.1

16.8 ± 5.8

0.200

∆

− 1.16 ± 4.56

  

1.1 ± 6.4

  

− 1.5 ± 6.8

  

Fat (% total energy)

26.7 ± 6.1

34.5 ± 7.6

< 0.001

28.7 ± 7.2

25.3 ± 6.3

0.009

28.3 ± 6.7

35.0 ± 8.5*

< 0.001

∆

7.79 ± 9.74a

  

−3.4 ± 7.6a,b

  

6.7 ± 11.6b

  

MUFA (% total fat)

7.96 ± 2.98

15.00 ± 7.01

< 0.001

7.75 ± 2.84

6.61 ± 3.13

0.072

7.60 ± 1.97

16.30 ± 6.75

< 0.001

∆

7.04 ± 7.53a

  

− 1.14 ± 3.52a,b

  

8.70 ± 6.98b

  

PUFA (% total fat)

15.52 ± 5.34

12.92 ± 3.21

0.016

14.54 ± 4.91

14.11 ± 5.68

0.562

15.13 ± 4.46

12.55 ± 3.62

0.009

∆

− 2.60 ± 6.39

  

− 0.43 ± 6.84

  

− 2.58 ± 6.20

  

SAF (% total fat)

28.59 ± 8.07

24.27 ± 5.07

0.002

31.63 ± 7.75

29.67 ± 7.96

0.346

28.23 ± 6.01

23.44 ± 5.85

< 0.001

∆

− 4.22 ± 8.80

  

− 1.96 ± 9.84

  

− 4.80 ± 7.28

  

P:S ratio

0.62 ± 0.35

0.55 ± 0.18

0.340

0.51 ± 0.26

0.50 ± 0.22

0.971

0.57 ± 0.23

0.57 ± 0.21

0.949

∆

−0.07 ± 0.38

  

− 0.01 ± 0.31

  

0.001 ± 0.31

  
  1. Data are shown as absolute means ± SD or N (%). OO olive oil group, DieTBra traditional Brazilian diet group, DieTBra + OO traditional Brazilian diet plus olive oil group, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids, SAF saturated fatty acids, P:S ratio PUFA:SAF ratio, ∆: 12th week measurement – baseline measurement
  2. *Wilcoxon signed rank test
  3. Equal letters mean significant difference between groups (p < 0.05) compared by Kruskal-Wallis test followed by Bonferroni correction post-hoc test