Flavonoid-rich beverage effects on lipid profile and blood pressure in diabetic patients

Table 3 Dietary intake of study participants at baseline and throughout the study¹

	Run-in period			Throughout the study
	FDS supplement	Placebo	P2	FDS supplement	Placebo	P2
	n = 19	n = 17		n = 19	n = 17
Energy in kcal/d	1760.36 ± 145.21	1697.04 ± 132.42	0.69	1784.03 ± 162.32	1624.42 ± 158.02	0.47
Fat in g/d	75.04 ± 5.17	69.88 ± 7.62	0.96	68.41 ± 4.68	73.21 ± 3.08	0.34
SFA in g/d	22.36 ± 1.65	21.62 ± 1.82	0.72	21.98 ± 1.60	21.23 ± 1.44	0.48
PUFA in g/d	19.39 ± 1.92	16.14 ± 1.51	0.023	19.79 ± 1.74	18.5 ± 1.81	0.46
MUFA in g/d	20.68 ± 1.70	21.32 ± 1.26	0.41	22.56 ± 1.51	21.98 ± 1.42	0.65
Cholesterol in mg/d	173.12 ± 14.23	158 ± 12.16	0.46	169.54 ± 12.50	160.02 ± 14.14	0.94
Dietary fiber in g/d	15.68 ± 1.20	14.73 ± 1.60	0.28	14.25 ± 1.83	14.21 ± 1.40	0.56
Vitamin E in mg/d	3.65 ± 1.72	4.51 ± 1.27	0.35	4.79 ± 1.50	4.15 ± 1.42	0.65
Vitamin C in mg/d	71.25 ± 25.02	68.42 ± 18.12	0.75	64.54 ± 16.32	69.47 ± 21.56	0.48
Zinc in mg/d	8.24 ± 1.32	9.80 ± 1.42	0.43	7.53 ± 1.25	8.67 ± 1.36	0.09

¹Data are mean ± SD; ²Obtained from independent sample t-test;

³Significant difference between groups; SFA: Saturated fatty acid; PUFA: Polyunsaturated fatty acid; MUFA: Monounsaturated fatty acid; FDS: Freeze-dried strawberry.