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Table 3 Recommended dietary allowance and actual dietary intake at baseline and after intervention in sucrose-free and sucrose-added groups ♦

From: Does sucrose intake affect antropometric variables, glycemia, lipemia and C-reactive protein in subjects with type 1 diabetes?: a controlled-trial

 

Baseline

After intervention

p valueâ•‘

p value#

 

Sucrose-free

Sucrose-added

p value‡

Sucrose-free

Sucrose-added

p value‡

  
 

(n = 18)

(n = 15)

 

(n = 18)

(n = 15)

   

Recommended dietary allowance (kcal)

2589.66 ± 441.01

2539.90 ± 370.38

0.60

2589.66 ± 441.01

2539.90 ± 370.38

0.60

-

-

Energy (kcal)

2117.29 ± 454.99

2158.58 ± 504.65

0.66

2332.93 ± 309.20

2367.71 ± 426.28

0.40

0.01

0.02

Carbohydrate (%)

51.32 ± 6.90

50.27 ± 6.07

0.80

53.19 ± 5.89

58.42 ± 4.57

0.57

0.28

0.00

Sucrose (%)

5.29 ± 6.59

17.21 ± 14.12

0.01

2.34 ± 1.16

27.32 ± 13.47

0.00

0.03

0.06

Fructose (%)

6.66 ± 5.98

7.78 ± 7.51

0.77

5.98 ± 4.14

9.43 ± 7.85

0.31

0.68

0.30

Protein (%)

18.38 ± 2.68

19.25 ± 3.15

0.56

19.80 ± 2.53

19.88 ± 3.37

0.89

0.12

0.17

Fat (%)

29.43 ± 6.78

30.14 ± 7.24

0.85

24.22 ± 7.96

25.66 ± 4.53

0.49

0.07

0.03

Saturated fatty acids (%)

9.25 ± 3.62

11.44 ± 4.24

0.03

8.67 ± 3.38

9.93 ± 3.63

0.38

0.81

0.10

Polyunsaturated fatty acids (%)

5.89 ± 3.45

5.18 ± 2.80

0.36

3.66 ± 2.30

4.13 ± 1.48

0.12

0.00

0.21

Monounsaturated fatty acids (%)

7.78 ± 2.99

7.40 ± 1.84

0.75

4.25 ± 2.52

6.60 ± 1.49

0.00

0.00

0.15

Fiber intake (g)

24.77 ± 8.11

25.86 ± 13.78

0.82

37.48 ± 13.08

34.44 ± 13.99

0.69

0.00

0.02

  1. ♦Data are mean ± SD; ‡p-values were derived by Mann–Whitney test.
  2. â•‘p-values were derived by analysis of covariance with basal and values during the nutritional intervention in sucrose-free group (Wilcoxon signed rank test).
  3. #p values were derived by analysis of covariance with basal and values during and after the nutritional intervention in sucrose-added group (Wilcoxon signed rank test).