Nutritional profiles on the high-carbohydrate and low-carbohydrate diets (n=39)
| High carbohydrate | Low carbohydrate | Between-treatment difference† | p Value‡ | |||
|---|---|---|---|---|---|---|
| Week 0* | Ad libitum* | Week 0* | Ad Libitum* | |||
| Calories (kcal) | 1598 (1421 to 1775) | 1347 (1140 to 1553) | 1840 (1550 to 2130) | 1388 (1234 to 1541) | −248 (−391 to −106) | 0.001 |
| Percentage of total calories | ||||||
| Available carbohydrate | 46.3 (42.2 to 50.4) | 53.9 (50.2 to 57.5) | 43.8 (40.2 to 47.4) | 39.6 (35.7 to 43.6) | −10.5 (−13.6 to −7.5) | <0.001 |
| Protein | 20.6 (18.7 to 22.5) | 18.4 (17.4 to 19.5) | 20.1 (18.0 to 22.2) | 22.7 (20.1 to 25.4) | 5.9 (4.3 to 7.5) | <0.001 |
| Vegetable protein | 5.6 (5.0 to 6.1) | 6.7 (6.1 to 7.3) | 5.7 (5.3 to 6.1) | 15.0 (11.7 to 18.2) | 8.2 (6.5 to 9.9) | <0.001 |
| Soy protein | 0 (0 to 0) | 0.2 (0.1 to 0.2) | 0 (0 to 0) | 4.7 (2.7 to 6.8) | 3.6 (2.9 to 4.4) | <0.001 |
| Fat | 30.8 (27.3 to 34.4) | 27.5 (24.6 to 30.4) | 34.4 (31.4 to 37.5) | 36.0 (31.5 to 40.5) | 5.2 (2.6 to 7.7) | <0.001 |
| Saturated | 10.8 (9.1 to 12.6) | 7.6 (6.2 to 8.9) | 11.8 (10.3 to 13.3) | 7.5 (6.6 to 8.4) | −0.4 (−1.4 to 0.6) | 0.401 |
| Monounsaturated | 12.3 (10.7 to 13.8) | 10.4 (9.3 to 11.6) | 13.0 (11.9 to 14.2) | 14.8 (13.1 to 16.6) | 4.6 (3.1 to 6.1) | <0.001 |
| Polyunsaturated§ | 5.2 (4.6 to 5.8) | 6.3 (5.4 to 7.2) | 6.6 (5.5 to 7.8) | 8.4 (7.5 to 9.4) | 0.4 (−0.5 to 1.4) | 0.350 |
| Alcohol | 2.2 (0.3 to 4.2) | 1.9 (0.7 to 3.2) | 1.6 (0.0 to 3.3) | 1.1 (0.1 to 2.1) | −0.5 (−1.3 to 0.2) | 0.160 |
| Dietary fibre (g/1000 kcal) | 10.9 (9.2 to 12.5) | 18.2 (15.2 to 21.1) | 12.1 (9.9 to 14.4) | 21.3 (18.8 to 23.8) | 1.5 (−0.5 to 3.5) | 0.127 |
| Dietary cholesterol (mg/1000 kcal) | 149 (129 to 169) | 87 (61 to 113) | 157 (136 to 177) | 117 (44 to 189) | 11 (−22 to 23) | 0.954 |
| Adherence with ‘Eco-Atkins’ components¶ | ||||||
| Viscous fibre (of 33.3%) | – | – | – | 14.0 (9.4 to 18.6) | – | – |
| Vegetable protein (soy and gluten; of 33.3%) | – | – | – | 14.7 (10.3 to 19.1) | – | – |
| Nuts (of 33.3%) | – | – | – | 6.3 (3.3 to 9.3) | – | – |
| Total adherence (of 100%) | – | – | – | 33.6 (22.1 to 45.2) | – | – |
Values represent mean±95% CIs.
*Values represent multiple imputation (taking the mean of 5 sets of randomly imputed values) to generate data for those who dropped out or had missing values.
†Between-treatment difference, change from baseline between the two diets using all available data.
‡p-Values assessed using all available data and a repeated measures mixed model accounting for time of assessment. The response variable was change from baseline, with diet and week as fixed effects and subject ID nested in diet. There was no adjustment for baseline.
§Significantly different between-treatments at baseline assessed by two sample t test (two tailed), p=0.025.
¶Adherence represents the mean percentage intake of the prescribed intake of the three cholesterol-lowering components (viscous fibre, vegetable protein (soy and gluten), nuts) by expressing the recorded intake for each component as 33.3%. The sum of the three components if consumed as prescribed would equal 100% adherence.