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Table 2 Dietary Outcomes at Baseline and Post-Intervention by Treatment Group

From: Changes in diet and physical activity resulting from the Strong Hearts, Healthy Communities randomized cardiovascular disease risk reduction multilevel intervention trial

Outcome

Baseline

Mean (SD)

Post-intervention,

Mean (SD)

Pre-post change

Control

SHHC Intervention

Adjusted differenceb,c

Control

SHHC Intervention

Control

SHHC Intervention

Mean (95% CI) a

p-value

Mean (95% CI) a

p-value

Mean (95% CI)

p-value

Kcal

1826.4 (59.2)

1744.2 (48.9)

1560.3 (65.6)

1562.8 (54.0)

−233.5 (− 389.0,-78.0)

.003

−183.9 (− 332.3,-35.4)

.015

49.6 (− 144.3, 243.6)

.616

Carbohydrate, g

198.7 (6.9)

190.3 (6.3)

168.4 (7.9)

174.7 (7.3)

−26.8 (−46.9,-6.8)

.009

−16.4 (−36.5,3.8)

.111

10.4 (− 15.6,36.5)

.432

Protein, g

75.8 (2.2)

73.2 (1.8)

72.9 (2.8)

70.0 (2.3)

−1.5 (−7.1,4.1)

.593

−2.7 (−7.6,2.3)

.289

−1.2 (− 7.7,5.4)

.729

Fiber, g

15.6 (0.7)

15.2 (0.5)

14.5 (0.8)

15.9 (0.8)

−0.9 (−2.9,1.1)

.355

0.7 (−1.2,2.6)

.461

1.6 (−0.8,4.1)

.195

Total fat, g

79.5 (3.2)

76.1 (2.5)

66.1 (3.6)

65.8 (2.8)

−12.1 (−20.6,-3.6)

.005

−10.5 (− 18.3,-2.6)

.009

1.7 (−8.9,12.2)

.757

Saturated fat, g

26.9 (1.2)

26.2 (1.0)

22.9 (1.3)

21.9 (1.1)

−3.6 (−6.8,-0.5)

.023

−4.4 (−7.2,-1.6)

.004

1.4 (−2.4,5.1)

.731

Monounsaturated fat, g

28.7 (1.1)

27.4 (0.9)

22.5 (1.2)

23.2 (1.0)

−5.8 (−8.8,-2.7)

<.001

−3.2 (− 5.8,-0.6)

.002

1.9 (−1.6,5.5)

.479

Polyunsaturated fat, g

17.1 (0.9)

16.1 (0.6)

15.2 (1.0)

15.4 (0.7)

−1.5 (−3.8,0.9)

.233

−0.4 (−2.5,1.6)

.684

1.0 (−1.8,3.9)

.481

Dietary cholesterol, mg

274.0 (12.4)

281.6 (14.6)

263.5 (19.7)

267.0 (14.1)

−10.4 (− 54.8,33.9)

.644

−9.7 (− 50.4,31.0)

.640

0.7 (− 55.0,56.5)

.979

Sodium, mg

3146.7 (104.0)

3118.3 (89.2)

2841.6 (116.3)

2775.5 (91.5)

− 266.4 (− 505.7,-27.0)

.029

− 299.6 (− 525.1,-74.1)

.009

−33.2 (− 331.0,264.6)

.827

HEI 2015 Score

56.3 (1.3)

57.0 (1.1)

57.6 (1.6)

61.9 (1.4)

1.0 (−2.8,4.8)

.603

4.9 (1.4,8.4)

.006

3.9 (−1.0,8.8)

.119

Average daily intake of…

Fruits and vegetables in cup equivalents

2.6 (0.1)

2.6 (0.1)

2.2 (0.2)

2.8 (0.2)

−0.5 (−0.8,−0.1)

.023

0.1 (− 0.2,0.5)

.529

0.6 (0.1,1.1)

.026

Fruits in cup equivalents

0.9 (0.1)

1.0 (0.1)

0.8 (0.1)

1.1 (0.1)

-0.1 (−0.4,0.2)

.348

0.1 (−0.2,0.4)

.401

0.3 (−0.1,0.6)

.179

Vegetables in cup equivalents

1.7 (0.1)

1.6 (0.1)

1.4 (0.1)

1.7 (0.1)

−0.3 (−0.5,− 0.1)

.004

0.0 (− 0.2,0.2)

.866

0.3 (0.1,0.6)

.016

Whole grains in oz. equivalents

0.8 (0.1)

0.8 (0.1)

1.0 (0.1)

0.9 (0.1)

0.2 (−0.1,0.5)

.230

0.1 (−0.1,0.4)

.360

-0.1 (−0.4,0.3)

.738

Refined grains in oz. equivalents

4.4 (0.3)

3.9 (0.2)

3.6 (0.3)

3.3 (0.2)

−0.6 (−1.2,0.1)

.109

−0.6 (−1.3,0.0)

.058

− 0.1 (− 0.9,0.8)

.871

Seafood high in n-3 fatty acids in oz. equivalents

0.0 (0.0)

0.1 (0.0)

0.2 (0.1)

0.2 (0.1)

0.1 (0.0,0.3)

.170

0.1 (0.0,0.2)

.069

0.0 (−0.2,0.2)

.736

Legumes in oz. equivalents

0.1 (0.0)

0.1 (0.0)

0.1 (0.0)

0.1 (0.0)

0.0 (0.0,0.0)

.926

0.0 (0.0,0.1)

.237

0.0 (0.0,0.1)

.335

Oils in gramsd

22.8 (1.4)

19.8 (1.0)

19.9 (1.5)

19.9 (1.3)

−1.7 (−5.2,1.8)

.333

0.0 (−3.5,3.4)

.981

1.7 (− 3.0,6.4)

.481

Solid fats in gramse

38.9 (1.8)

38.9 (1.7)

31.5 (2.0)

29.7 (1.8)

−7.6 (−12.7,-2.5)

.004

−9.2 (−14.4,-4.1)

<.001

−1.7 (−8.6,5.2)

.632

Added sugars in teaspoon equivalents

11.9 (0.9)

11.9 (0.8)

9.9 (1.0)

10.1 (0.9)

−2.2 (−4.8,-0.3)

.087

−1.9 (−4.3,0.5)

.123

0.3 (−3.0,3.7)

.847

  1. aSignificant within-group pre-post changes are bolded and italicized (corrected p-value using Benjamini-Hochberg approach is .0468)
  2. bSignificant between-group differences are bolded (corrected p-value using Benjamini-Hochberg approach is .0468)
  3. cAdjusted for town, education, age, marital status, and baseline value of the outcome
  4. dFats naturally present in nuts, seeds, seafood; unhydrogenated vegetable oils, except palm oil, palm kernel oil, coconut oils; fat in avocado and olives above allowable amount; 50% of fat present in stick/tub margarines, margarine spreads (grams)
  5. eFats naturally present in meat, poultry, eggs, dairy (lard, tallow, butter); hydrogenated/partially hydrogenated oils; shortening, palm, palm kernel, coconut oils; coconut meat, cocoa butter; 50% of fat in stick/tub margarines, margarine spreads (grams)