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Table 3 Changes of dietary intakes in the oatmeal and control group throughout the study

From: Oatmeal induced gut microbiota alteration and its relationship with improved lipid profiles: a secondary analysis of a randomized clinical trial

Variables Group Day 0 Day 45 P value Change from baseline P value time by treated
Energy (kcal/day) Oatmeal 1414.1 ± 80.2 1531.6 ± 106.0 0.20b 117.5 ± 83.8 0.78
Control 1425.7 ± 110.4 1579.5 ± 136.9 0.20b 153.8 ± 95.2
Carbohydrate (g/day) Oatmeal 146.5 ± 11.0 167.6 ± 17.8 0.15 21.0 ± 13.6 0.42
Control 156.4 ± 16.9 196.4 ± 25.1 0.07b 40.0 ± 18.9
Fat (g/day) Oatmeal 64.8 ± 3.5 68.5 ± 3.5 0.22b 3.67 ± 3.20 0.19
Control 61.1 ± 2.9 60.0 ± 2.7 0.47b − 1.14 ± 1.61
Protein (g/day) Oatmeal 61.2 ± 5.0 61.3 ± 3.4 0.64b 0.10 ± 5.14 0.89
Control 62.5 ± 5.9 63.5 ± 5.5 0.55b 1.01 ± 3.90
Fiber (g/day) Oatmeal 7.12 ± 1.41 13.78 ± 0.73 < 0.01 6.65 ± 1.47 < 0.01a
Control 5.75 ± 1.21 6.34 ± 1.35 0.83b 0.61 ± 1.35
Cholesterol (mg/day) Oatmeal 259.3 ± 31.6 220.3 ± 33.0 0.17 − 39.0 ± 27.0 0.64
Control 306.8 ± 42.8 292.4 ± 33.2 0.75 − 14.4 ± 43.8
  1. Values were presented as mean ± SE
  2. aP value time by treated was obtained from Mann–Whitney U test (two-tailed), otherwise, it was obtained from independent-sample t test (two-tailed)
  3. bP value was obtained from Wilcoxon signed rank test (two-tailed), otherwise, it was obtained from paired t test (two-tailed)