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Table 3 Dietary intake (relative) 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·kg− 1·d− 1)
Baseline 32.6 ± 1.2* 24.3 ± 2.3 26.1 ± 2.2
Week 6 28.1 ± 1.9 25.0 ± 1.8 26.0 ± 2.3
Week 12 29.3 ± 2.1 22.8 ± 2.3 24.2 ± 1.6
Carbohydrate (g·kg− 1·d− 1)
Baseline 3.6 ± 0.3* 2.3 ± 0.2 2.8 ± 0.4
Week 6 3.1 ± 0.2 2.6 ± 0.3 2.8 ± 0.3
Week 12 3.0 ± 0.3 2.4 ± 0.2 2.7 ± 0.3
Fat (g·kg− 1·d− 1)
Baseline 1.3 ± 0.1 1.1 ± 0.1 1.1 ± 0.1
Week 6 1.1 ± 0.2 1.0 ± 0.1 1.1 ± 0.1
Week 12 1.3 ± 0.1 1.0 ± 0.1 1.0 ± 0.1
Protein (g·kg− 1·d− 1)
Baseline 1.5 ± 0.1 1.2 ± 0.1 1.3 ± 0.1
Week 6 1.3 ± 0.1 1.1 ± 0.1 1.3 ± 0.1
Week 12 1.3 ± 0.1 0.9 ± 0.1 1.2 ± 0.1
Calcium (mg·kg− 1·d− 1)
Baseline 14.0 ± 1.6 9.0 ± 1.0 12.6 ± 2.0
Week 6 12.7 ± 1.1 9.5 ± 1.5 10.8 ± 1.6
Week 12 13.1 ± 1.3 9.5 ± 1.5 8.5 ± 1.1#
Vitamin D (μg·kg− 1·d− 1)
Baseline 0.06 ± 0.01 0.04 ± 0.01 0.04 ± 0.01
Week 6 0.08 ± 0.02 0.04 ± 0.01 0.06 ± 0.01
Week 12 0.06 ± 0.02 0.03 ± 0.01 0.05 ± 0.01
  1. *denominates significant difference to vitamin D3 at baseline only (p ≤ 0.01). # denominates significant difference to both baseline and week 6 within group only (p ≤ 0.01)