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Table 3 16-week diet comparison in obese children and adolescents with any MetS component

From: Mediterranean-style diet reduces metabolic syndrome components in obese children and adolescents with obesity

Mediterrean style diet

Standard diet

 

Baseline mean ± SD

16-week mean ± SD

Δ baseline versus 16-week

p*

Baseline mean ± SD

16-week mean ± SD

Δ baseline versus 16-week

p*

   

Mean difference

95% CI

   

Mean difference

95% CI

 

Energy (Kcal)

1848.9 ± 493.5

1706.7 ± 355.3

-142.1

-322.6, 38.3

0.117

1754.7 ± 570.4

1651.7 ± 367.4

-103.0

-285.2, 79.4

0.255

Fiber (g)

11.0 ± 4.7

16.9 ± 4.85

5.9

3.7, 8.0

0.001

9.10 ± 5.1

8.05 ± 4.1

-1.05

-3.5, 1.5

0.423

Cholesterol (mg)

167.6 ± 60.5

144.9 ± 61.5

-22.6

-49.0, 3.8

0.090

295.9 ± 246.6

210.7 ± 206.9

-85.2

-237.2, 66.8

0.259

CHO (g)

230.3 ± 72.4

203.1 ± 33.9

-27.2

-57.3, 2.9

0.075

204.5 ± 93.4

197.7 ± 72.3

6.8

-30.6, 17.0

0.562

CHO (%)

49.5 ± 6.8

48.0 ± 4.4

-1.5

-4.6, 1.6

0.428

45.8 ± 10.2

47.0 ± 9.9

1.2

-2.8, 5.2

0.551

Proteins (g)

69.3 ± 18.4

72.3 ± 11.5

3.0

-4.9, 10.8

0.449

60.9 ± 16.8

58.2 ± 17.0

-2.7

-9.8, 4.5

0.458

Proteins (%)

15.2 ± 3.0

17.1 ± 2.1

1.9

0.4, 3.4

0.012

14.3 ± 3.1

14.0 ± 3.3

-0.3

-1.4, 0.9

0.688

Lipids (%)

35.6 ± 6.4

35.1 ± 4.8

-0.5

-3.3, 2.3

0.719

39.9 ± 9.4

38.9 ± 9.4

-1.0

-5.1, 3.2

0.640

SFA (%)

30.2 ± 3.9

27.7 ± 4.2

-2.5

-4.6, -0.3

0.024

34.4 ± 9.6

33.1 ± 7.5

-1.3

-5.7, 3.1

0.556

MUFA (%)

41.1 ± 2.7

42.3 ± 3.8

1.2

-0.2, 2.7

0.094

40.4 ± 5.7

40.0 ± 4.2

-0.4

-2.5, 1.8

0.742

PUFA (%)

28.7 ± 4.0

29.9 ± 4.2

1.2

-0.4, 2.9

0.144

25.2 ± 5.6

26.8 ± 5.9

1.6

-1.4, 4.7

0.292

Omega 9 FA (g)

24.9 ± 10.4

30.2 ± 12.4

5.3

0.8, 9.7

0.021

27.7 ± 12.9

24.4 ± 9.9

-3.3

-9.9, 3.4

0.330

Sodium (mg)

1418.8 ± 367.2

1326.4 ± 432.6

-92.33

-270.0, 85.3

0.294

1297.4 ± 578.7

1182.9 ± 553.5

-114.5

-366.0, 137.0

0.357

Potassium (mg)

1614.8 ± 515.5

1545.1 ± 374.0

-69.6

-257.3, 118.2

0.007

1491.6 ± 599.7

1565.9 ± 656.6

74.3

-168.7, 317.3

0.534

Zinc (mg)

4.7 ± 1.4

6.4 ± 2.5

1.7

0.7, 2.5

0.001

3.7 ± 1.65

4.0 ± 2.03

0.3

-0.4, 1.0

0.446

Selenium (μg)

24.0 ± 8.5

35.4 ± 8.4

11.4

6.6, 16.0

<0.001

14.9 ± 18.2

16.7 ± 11.65

1.8

-3.5, 7.2

0.490

Vitamin C (mg)

52.0 ± 40.5

85. 6 ± 79.7

33.6

2.1, 64.8

0.037

67.6 ± 62.9

55.5 ± 70.9

-12.1

-43.4, 19.2

0.435

Vitamin E (mg)

3.6 ± 2.8

7. 9 ± 2.9

4.3

2.6, 5.8

<0.001

1.44 ± 2.2

1.37 ± 2.6

0.07

-0.93, 1.08

0.880

Flavonoids (mg)

12.4 ± 5.1

20.2 ± 5.4

7.8

5.4, 10.0

<0.001

2.9 ± 4.25

2.7 ± 4.1

-0.2

-2.2, 1.7

0.819

  1. Kcal = kilocalories, g = grams, mg = milligrams, CHO = carbohydrates, FA = fatty acids, SFA = saturated fatty acids, MUFA = monounsaturated fatty acids, PUFA = polyunsaturated fatty acids. CI = Confidence Intervals *Paired Student’s t-test was used for comparison baseline versus 16-week. Δ change magnitude.