| Table 2: Dietary intake of main food components during the study, according to food records | ||||
| Mean (and standard deviation) | ||||
| Dietary period | ||||
| Food component | Baseline | Milk | Milk/soy oil | Soybean |
| Energy, kcal | 1782 (521) | 2014 (407) | 2008 (565) | 1996 (423) |
| Protein, % of total energy | 18 (4) | 19 (4) | 19 (4) | 19 (3) |
| Protein, g | 81 (22) | 98 (22) | 96 (25) | 96 (19) |
| Animal/plant protein ratio | 1.90 (0.99) | 2.75 (1.01) | 2.48 (1.08) | 0.86* (0.53) |
| Carbohydrates, % of total energy | 52 (5) | 51 (6) | 52 (7) | 51 (5) |
| Fat, % of total energy | 29 (5) | 29 (5) | 28 (6) | 29 (5) |
| Saturated fatty acids (SAFA), g | 19.0 (8.6) | 24.7* (8.3) | 18.9 (10.0) | 17.8 (7.4) |
| Polyunsaturated fatty acids (PUFA), g | 9.7 (4.1) | 9.2* (4.9) | 15.8 (6.1) | 16.7 (3.7) |
| Monounsaturated fatty acids (MUFA), g | 21.9 (8.4) | 23.6 (9.1) | 21.8 (10.4) | 22.4 (8.8) |
| PUFA/SAFA ratio | 0.55 (0.19) | 0.37* (0.13) | 0.97 (0.40) | 1.06 (0.36) |
| Cholesterol, mg | 222.0 (110.2) | 259.3 (99.8) | 184.9† (87.4) | 195.5 (115.3) |
| Fibre, g | 15.7 (7.2) | 14.8 (6.1) | 15.9 (7.0) | 22.5* (7.7) |
| Calcium, mg | 837 (330) | 1394 (329) | 1381 (397) | 1121* (253) |
| Vitamin D, µg | 4.1 (4.4) | 9.8 (4.7) | 10.3 (4.6) | 2.7* (3.6) |
| Phosphorus, mg | 1325 (356) | 1750 (354) | 1743 (447) | 1417* (351) |
| Iron, mg | 15.1 (5.2) | 15.5 (5.3) | 15.0 (7.4) | 18.0 (4.5) |
| Sodium, mg ) | 2699 (915 | 3082 (979) | 3183 (1287) | 2458‡ (848) |
| *Significantly different from other periods (p< 0.0001) in a pairwise comparison of change from baseline.
†Significantly different from other periods (p = 0.02) in a pairwise comparison of change from baseline. ‡Significantly different from other periods (p = 0.01) in a pairwise comparison of change from baseline. | ||||
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