Table 4 Nutritional Profiles of Diets Provided and Recorded as Eaten during the 2 weeks’ intervention by diet assignment

Energy (kcal/d)

2162 (542)

1941 (502)

Total protein (% energy)

18.9 (2.9)^‡

14.4 (1.7)

Available carbohydrate (% energy)

54.0 (3.1)^‡

49.4 (4.2)

Total dietary fiber (g/2000 kcal)

37.8 (5.5)^‡

12.8 (5.3)

Total fat (% energy)

25.6 (3.2)^‡

35.7 (4.4)

Saturated (% energy)

6.3 (1.6)^‡

13.9 (2.4)

Polyunsaturated (% energy)

5.5 (0.7)^†

6.2 (1.6)

Monounsaturated (% energy)

11.6 (1.5)

12.0 (1.7)

P:S ratio

0.91 (0.18)^‡

0.46 (0.14)

Dietary cholesterol (mg/2000 kcal)

238 (90)^‡

348 (68)

Alcohol (% energy)

0.9 (1.8)

0.3 (0.8)

Vitamin C (mg/2000 kcal)

256 (53)^‡

79 (55)

Potassium (mg/2000 kcal)

3737 (397)^‡

1864 (563)

Magnesium (mg/2000 kcal)

425 (59)^‡

153 (59)

Sodium (mg/2000 kcal)

1993 (355)^‡

3356 (468)

Vegetables (cup eq./2000 kcal)

3.3 (0.7)^‡

1.1 (0.6)

Fruits (cup eq./2000 kcal)

3.3 (0.8)^‡

0.7 (0.8)

Fruits & Veg (cup eq./2000 kcal)

6.7 (1.4)^‡

1.8 (1.3)