TABLE 2.
Nutrient, fruit, and vegetable intakes for individuals completing 74 wk of study1
| Vegan group (n = 40) |
Conventional diet group (n = 43) |
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| Baseline | Final | Change | Baseline | Final | Change | Effect size2 | P3 | |
| Energy (kcal) | 1798 ± 724 | 1366 ± 81 | −432 ± 815 | 1840 ± 91 | 1422 ± 65 | −418 ± 795 | −14 (−239 to 211) | 0.90 |
| Fat (% of energy) | 36.3 ± 1.3 | 22.3 ± 1.4 | −14.0 ± 1.85 | 34.7 ± 1.2 | 33.7 ± 1.3 | −1.0 ± 1.7 | −13.0 (−18.0 to −8.1) | <0.0001 |
| Saturated fat (% of energy) | 11.9 ± 0.5 | 5.1 ± 0.5 | −6.7 ± 0.75 | 10.8 ± 0.5 | 9.9 ± 0.5 | −0.9 ± 0.6 | −5.9 (−7.6 to −4.1) | <0.0001 |
| Monounsaturated fat (% of energy) | 14.1 ± 0.70 | 8.2 ± 0.7 | −5.9 ± 0.9 5 | 13.7 ± 0.6 | 13.1 ± 0.7 | −0.6 ± 0.8 | −5.3 (−7.7 to −3.0) | <0.0001 |
| Polyunsaturated fat (% of energy) | 7.4 ± 0.4 | 7.0 ± 0.4 | −0.4 ± 0.5 | 7.1 ± 0.3 | 7.7 ± 0.5 | 0.5 ± 0.5 | −0.9 (−2.4 to 0.6) | 0.25 |
| trans Fat (% of energy) | 2.3 ± 0.2 | 1.1 ± 0.1 | −1.2 ± 0.25 | 2.0 ± 0.1 | 1.7 ± 0.2 | −0.3 ± 0.2 | −0.9 (−1.4 to −0.3) | 0.002 |
| Cholesterol (mg/1000 kcal) | 159.0 ± 15.9 | 36.3 ± 8.8 | −122.7 ± 16.95 | 168.2 ± 10.8 | 170.3 ± 13.4 | +2.2 ± 12.5 | −124.9 (−166.2 to −83.6) | <0.0001 |
| Carbohydrate (% of energy) | 47.7 ± 1.7 | 66.3 ± 1.8 | +18.6 ± 2.45 | 46.3 ± 1.4 | 46.5 ± 1.6 | +0.2 ± 1.9 | 18.5 (12.5 to 24.4) | <0.0001 |
| Protein (% of energy) | 17.0 ± 0.6 | 14.8 ± 0.5 | −2.2 ± 0.76 | 19.0 ± 0.6 | 21.1 ± 0.7 | +2.1 ± 0.97 | −4.3 (−6.6 to −2.0) | 0.0003 |
| Total fiber (g/1000 kcal) | 10.8 ± 0.7 | 21.7 ± 1.2 | +10.8 ± 1.15 | 11.0 ± 0.7 | 13.4 ± 0.8 | +2.4 ± 0.96 | 8.5 (5.8 to 11.2) | <0.0001 |
| Soluble fiber (g/1000 kcal) | 2.9 ± 0.2 | 5.5 ± 0.3 | 2.5 ± 0.35 | 2.9 ± 0.2 | 3.3 ± 0.2 | 0.4 ± 0.3 | 2.1 (1.3 to 2.9) | <0.0001 |
| Insoluble fiber (g/1000 kcal) | 7.8 ± 0.5 | 16.0 ± 1.0 | 8.3 ± 0.85 | 8.0 ± 0.5 | 10.0 ± 0.6 | 2.0 ± 0.66 | 6.3 (4.2 to 8.4) | <0.0001 |
| Total vitamin A activity (IU/1000 kcal) | 5129 ± 659 | 8188 ± 1360 | 3059 ± 14017 | 5653 ± 803 | 7276 ± 711 | 1624 ± 1132 | 1435 (−2127 to 4997) | 0.43 |
| Vitamin D (μg/1000 kcal) | 2.4 ± 0.2 | 1.5 ± 0.2 | −0.9 ± 0.36 | 2.9 ± 0.3 | 3.2 ± 0.3 | 0.3 ± 0.5 | −1.2 (−2.3 to −0.03) | 0.04 |
| Vitamin E (α-tocopherol) (mg/1000 kcal) | 5.6 ± 1.7 | 5.1 ± 0.3 | −0.5 ± 1.7 | 4.0 ± 0.3 | 4.9 ± 0.4 | 0.9 ± 0.5 | −1.4 (−4.8 to 2.0) | 0.44 |
| Vitamin K (μg/1000 kcal) | 71.3 ± 9.8 | 154.9 ± 25.6 | 83.7 ± 27.06 | 94.5 ± 12.6 | 148.4 ± 18.4 | 53.9 ± 19.66 | 29.7 (−36.0 to 95.4) | 0.37 |
| Vitamin C (mg/1000 kcal) | 44.3 ± 4.7 | 88.6 ± 8.8 | 44.3 ± 8.25 | 50.3 ± 5.4 | 69.0 ± 6.1 | 18.7 ± 7.67 | 25.6 (3.3 to 47.9) | 0.03 |
| Vitamin B-6 (mg/1000 kcal) | 1.0 ± 0.1 | 1.2 ± 0.1 | 0.2 ± 0.16 | 1.0 ± 0.1 | 1.2 ± 0.1 | 0.2 ± 0.17 | −0.04 (−0.3 to 0.2) | 0.74 |
| Folate (μg/1000 kcal) | 260 ± 18 | 363 ± 18 | 103 ± 248 | 249 ± 14 | 265 ± 14 | 16 ± 20 | 87 (25 to 149) | 0.007 |
| Vitamin B-12 (μg/1000 kcal) | 3.2 ± 0.4 | 1.9 ± 0.4 | −1.2 ± 0.67 | 3.8 ± 0.7 | 3.9 ± 0.5 | 0.1 ± 0.9 | −1.4 (−3.6 to 0.9) | 0.21 |
| Calcium (mg/1000 kcal) | 432 ± 29 | 412 ± 19 | −20 ± 33 | 380 ± 21 | 478 ± 32 | 97 ± 326 | −118 (−209 to −26) | 0.01 |
| Magnesium (mg/1000 kcal) | 159 ± 10 | 243 ± 11 | 84 ± 115 | 161 ± 7 | 195 ± 10 | 34 ± 116 | 50 (20 to 80) | 0.001 |
| Iron (mg/1000 kcal) | 8.7 ± 0.6 | 11.5 ± 0.5 | 2.8 ± 0.78 | 8.4 ± 0.4 | 8.4 ± 0.4 | 0.0 ± 0.6 | 2.8 (1.1 to 4.6) | 0.002 |
| Zinc (mg/1000 kcal) | 6.0 ± 0.4 | 5.2 ± 0.2 | −0.8 ± 0.4 | 6.1 ± 0.3 | 6.7 ± 0.4 | 0.6 ± 0.5 | −1.5 (−2.7 to −0.2) | 0.02 |
| Sodium (mg/1000 kcal) | 1824 ± 63 | 1840 ± 100 | 16 ± 119 | 1989 ± 88 | 1854 ± 62 | −134 ± 97 | 151 (−152 to 453) | 0.32 |
| Potassium (mg/1000 kcal) | 1374 ± 55 | 1973 ± 87 | 599 ± 815 | 1414 ± 61 | 1780 ± 77 | 365 ± 908 | 234 (−8 to 475) | 0.06 |
| Fruit (servings/d)9 | 1.3 ± 0.2 | 2.8 ± 0.3 | 1.6 ± 0.35 | 1.4 ± 0.1 | 2.0 ± 0.2 | 0.5 ± 0.27 | 1.0 (0.3 to 1.8) | 0.005 |
| Vegetables (servings/d)10 | 2.5 ± 0.2 | 4.7 ± 0.5 | 2.2 ± 0.55 | 3.2 ± 0.2 | 3.6 ± 0.4 | 0.4 ± 0.4 | 1.9 (0.6 to 3.1) | 0.004 |
Data are for all participants who completed dietary records at both baseline and 74 wk and do not include dietary supplements.
Values in this column represent differences between the mean change scores of the vegan group and those of the conventional diet group; 95% CIs in parentheses.
Refers to t tests for between-group (vegan compared with conventional) comparisons of changes from baseline to final values.
Mean ± SE (all such values).
Significantly different from baseline (within-group t test comparison): 5P < 0.0001, 6P < 0.01, 7P < 0.05, 8P < 0.001.
Fruit servings were defined as one medium whole fruit; 1/2 cup chopped, cooked, or canned fruit; 1/4 cup dried fruit; or 1/2 cup fruit juice. Fruit-based savory snacks were not included.
Vegetable servings were defined as 1 cup raw leafy vegetables, 1/2 cup other cooked or raw vegetables or legumes, or 1/2 cup vegetable juice. White potatoes, fried potatoes, and vegetable-based savory snacks were not included.