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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
  1. *denominates significant difference to vitamin D3 at baseline only (p ≤ 0.03). # denominates significant difference to both baseline and week 6 within group only (p ≤ 0.03)