Table 3

 Baseline and follow-up dietary data in the SDHS, for 426 participants with baseline and at least one follow-up diet record

NutrientBaseline*Follow-up†P
Control (n=221)Intervention (n=205)Control (n=221)Change from baselineIntervention (n=205)Change from baseline
PUFA‡6.2 (3.2-9.2)6.1 (3.0-9.2)8.4 (6.7-10.9)+2.215.4 (12.3-17.9)+9.3§<0.001
SFA‡15.6 (13.0-18.7)16.2 (13.4-19.3)13.5 (11.4-15.6)−2.19.3 (8.2-10.9)−6.9<0.001
PUFA:SFA ratio0.41 (0.18-0.68)0.38 (0.16-0.65)0.63 (0.45-0.92)+0.221.72 (1.31-2.08)+1.34<0.001
MUFA‡14.7 (12.8-16.9)14.6 (13.2-16.5)14.0 (12.3-15.2)−0.711.2 (10.1-12.7)−3.4<0.001
Total fat‡39.2 (35.0-43.5)40.2 (36.6-43.4)38.1 (34.3-41.2)−1.138.3 (36.1-46.3)−1.90.87
Carbohydrate‡40.5 (37.0-45.2)39.9 (35.2-46.1)40.6 (35.6-44.8)+0.141.3 (36.1-46.3)+1.40.31
Protein‡14.1 (12.4-16.3)14.4 (12.6-16.5)15.3 (13.4-17.3)+1.214.8 (13.4-16.8)+0.40.25
Alcohol‡2.3 (0.0-8.1)2.4 (0.0-8.9)4.0 (0.9-8.7)+1.73.1 (0.7-8.9)+0.70.42
Energy (kcal/day; 1 kcal=4.18 kJ)2384 (2072-2770)2423 (1972-2860)2194 (1804-2524)−1902256 (1958-2574)−1670.07
Cholesterol (mg/day)439 (344-593)477 (355-621)331 (269-408)−108238 (203-283)−239<0.001

*Data are median (interquartile range) from a single seven day food record administered before randomization.

†Data are median summaries (interquartile range), with each participant assigned one value based on the average of their seven day food records after randomization. Comparisons between diets were calculated with the Mann Whitney U test.

‡Data are percentage of food energy.

§From safflower oil.