∆ t0t1

∆ t0t2

 

mean ± SD

 

mean ± SD

 

 

CG

IG

p-value

CG

IG

p-value

Low fat food

.00 ± .66

.15 ± .66

.544

-.26 ± .86

.13 ± .64

.001

Rich food

-.49 ± .87

-.32 ± .74

.170

-.50 ± .94

-.34 ± .67

.068

Fish

.00 ± .59

.01 ± .65

.735

-.09 ± .66

.16 ± .66

.007

Eggs

-.03 ± .10

-.16 ± .81

.578

-.25 ± 1.00

-.08 ± .81

.155

Vegetable fat

-.12 ± .1.23

.30 ± .1.08

.022

-.10 ± 1.12

.20 ± 1.0

.148

Alcoholic drinks/ coffe

.21 ± 1.20

-.28 ± .82

.218

-.04 ± .62

-.17 ± .97

.386

Soft drinks/ fruit juice

.00 ± 1.05

-.19 ± .84

.686

-.15 ± .88

-.26 ± .89

.646

Water

-.18 ± .10

.05 ± .82

.190

.05 ± .56

-.14 ± .69

.026

Food with dietary fibre

-.02 ± .63

.04 ± .52

.544

.12 ± .68

.11 ± .49

.929

Food without dietary fibre

-.10 ± .65

-.15 ± .65

.411

-.05 ± .60

-.26 ± .69

.435

Negative difference = reduction in consumption
Positive difference = increase in consumption
Table 4: Mean changes in consumption of diet variables over time (between group differences controlled for baseline and baseline differences).