Table 2 Dietary intake (total) at baseline, week 6 and 12 by intervention group
From: Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers
Variable | Vitamin D2 | Vitamin D3 | PL |
|---|---|---|---|
Energy intake (kcal·d− 1) | |||
Baseline | 2397.9 ± 136.0* | 1844.3 ± 157.0 | 1946.4 ± 128.7 |
Week 6 | 2035.6 ± 132.9 | 1919.0 ± 181.2 | 1984.0 ± 226.3 |
Week 12 | 2123.1 ± 152.6 | 1724.2 ± 185.3 | 1824.8 ± 199.5 |
Carbohydrate (g·d− 1) | |||
Baseline | 268.3 ± 29.8* | 172.1 ± 12.7 | 202.7 ± 8.6 |
Week 6 | 226.2 ± 20.9 | 199.4 ± 26.7 | 208.0 ± 18.5 |
Week 12 | 222.0 ± 23.2 | 180.8 ± 19.9 | 195.7 ± 21.5 |
Fat (g·d− 1) | |||
Baseline | 94.9 ± 4.4 | 80.2 ± 8.3 | 80.1 ± 7.3 |
Week 6 | 80.3 ± 9.6 | 76.9 ± 6.3 | 83.6 ± 13.0 |
Week 12 | 91.2 ± 7.3 | 75.1 ± 9.5 | 75.2 ± 9.4 |
Protein (g·d− 1) | |||
Baseline | 107.4 ± 11.0 | 88.3 ± 7.3 | 102.4 ± 13.4 |
Week 6 | 95.2 ± 11.9 | 85.5 ± 9.1 | 96.0 ± 12.7 |
Week 12 | 97.9 ± 13.7 | 69.8 ± 6.6 | 90.4 ± 14.5 |
Calcium (mg·d− 1) | |||
Baseline | 1024.7 ± 124.3* | 677.4 ± 50.9 | 904.4 ± 83.8 |
Week 6 | 927.1 ± 90.0 | 693.9 ± 87.8 | 776.2 ± 87.6 |
Week 12 | 961.3 ± 110.2 | 705.3 ± 92.2 | 608.0 ± 70.8# |
Vitamin D (μg·d− 1) | |||
Baseline | 4.6 ± 1.0 | 2.9 ± 0.5 | 2.9 ± 0.9 |
Week 6 | 5.3 ± 1.3 | 3.2 ± 0.9 | 4.1 ± 0.7 |
Week 12 | 4.4 ± 1.4 | 2.6 ± 0.6 | 3.9 ± 0.9 |