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Table 4 Changes in dietary intake

From: Short-term intake of a Japanese-style healthy lunch menu contributes to prevention and/or improvement in metabolic syndrome among middle-aged men: a non-randomized controlled trial

     Intervention group  
Characteristics   Control group (n = 7) p value Intake frequency of <50% ile (n = 12) p value Intake frequency of ≥50% ile (n = 16) p value
  Baseline 2206 ± 473   2554 ± 392   1938 ± 517  
Energy (kcal)    0.336   0.042   0.543
  After 3 months 2423 ± 548   2104 ± 393   2040 ± 403  
  Baseline 75.6 ± 14.9   86.4 ± 23.1   68.2 ± 21.0  
Protein (g)    0.266   0.765   0.028
  After 3 months 84.4 ± 13.6   82.9 ± 25.6   90.9 ± 30.0  
  Baseline 64.7 ± 15.0   78.8 ± 19.4   55.7 ± 15.5  
Fat (g)    0.774   0.151   0.286
  After 3 months 68.3 ± 31.2   59.5 ± 24.7   49.1 ± 13.1  
  Baseline 310.2 ± 122.8   359.6 ± 85.2   284.8 ± 91.3  
Carbohydrate (g)    0.286   0.049   0.386
  After 3 months 345.2 ± 116.2   295.8 ± 45.3   308.1 ± 66.1  
  Baseline 11.3 ± 3.3   12.8 ± 4.1   11.2 ± 4.0  
Salt (g)    0.823   0.723   0.426
  After 3 months 11.6 ± 2.3   12.2 ± 5.0   12.5 ± 5.3  
  Baseline 16.7 ± 6.4   18.2 ± 9.0   15.3 ± 5.2  
Total dietary fiber (g)    0.912   0.661   0.047
  After 3 months 17.1 ± 7.7   20.8 ± 14.9   30.4 ± 20.9  
  Baseline 355.1 ± 156.1   298.4 ± 203.5   292.4 ± 146.6  
Total vegetables (g)    0.210   0.232   0.035
  After 3 months 273.8 ± 152.2   211.0 ± 110.0   411.1 ± 155.9  
  1. Data shows mean ± S.D.
  2. p stands for the difference between the baseline parameters and the parameters after 3 months analyzed by the paired t-test.
  3. Difference was considered significant at p < 0.05.