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Table 2 Nutrients and food groups assessment according to extra virgin olive oil intake-baseline

From: Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly

Nutrients intake Without EVOO (N = 55) With EVOO (N = 55) p value
Calories (Kcal) 1880 (452) 1814 (376) 0.40
MAI 2.92 (1) 2.83 (1) 0.67
MDS 33 (3) 33 (3) 0.15
Carbohydrates (%) 46 (6) 47 (7) 0.49
Proteins (%) 17 (2) 17 (3) 0.54
Fats (%) 37 (6) 37 (7) 0.70
Carbohydrates (g) 209 (59) 207 (49) 0.81
Proteins (g) 78 (20) 75 (23) 0.55
Fats (g) 75 (20) 73 (23) 0.63
Monounsaturated fatty acids (g) 38 (9) 37 (12) 0.64
Alcohol (g) 9 (12) 5 (8) 0.037
Food groups intake
 Potatoes (g) 16 (19) 20 (25) 0.30
 Cereals (g) 205 (88) 200 (82) 0.77
 Legumes (g) 15 (13) 25 (31) 0.051
 Vegetables (g) 250 (133) 290 (136) 0.11
 Fruit (g) 333 (162) 345 (206) 0.73
 Fish (g) 61 (45) 73 (64) 0.27
 Meat (g) 79 (44) 75 (48) 0.66
 Eggs (g) 11 (10) 15 (28) 0.30
 Milk (g) 139 (112) 122 (108) 0.43
 Cheese (g) 48 (39) 66 (50) 0.038
 Animal fats/margarines (g) 0.69 (2) 1.5 (5) 0.29
 Cookies (g) 7.7 (16) 9.6 (16) 0.53
 Cakes/pies (g) 28 (24) 38 (30) 0.059
 Sugar drinks (g) 27 (89) 10 (30) 0.18
 Wine (g) 90 (127) 70 (117) 0.40
 EVOO (g) 33 (10) 36 (12) 0.20
  1. EVOO extra virgin olive oil, MDS Mediterranean Diet Score, MAI Mediterranean adequacy index