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 |