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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)