Decreased insulin resistance in diabetic patients by influencing Sirtuin1 and Fetuin-A following supplementation with ellagic acid: a randomized controlled trial

Table 2 The comparison of the dietary intake at the baseline and the end of the study in participants

Variables	Mean ± SD Placebo (n = 21)	Mean ± SD Ellagic acid (n = 21)	P1
Energy (kcal)
Baseline	2057.71 ± 230.546	2034.41 ± 286.84	0.405
End	2043.49 ± 241.269	2026.38 ± 292.2	0.3
P2	0.58	0.48
Protein (g)
Baseline	82.19 ± 16.3	80.81 ± 23.11	0.55
End	81.07 ± 21.03	78.27 ± 18.01	0.41
P2	0.68	0.6
Carbohydrate (g)
Baseline	263.61 ± 62.19	260.71 ± 49.13	0.59
End	261.39 ± 51.09	259.14 ± 52.2	0.52
P2	0.63	0.69
Fat (g)
Baseline	77.5 ± 16.22	76.3 ± 15.07	0.801
End	75.18 ± 24.18	74.17 ± 15.07	0.705
P2	0.309	0.41
Saturated fatty acids (g)
Baseline	24.08 ± 6.31	23.27 ± 6.17	0.77
End	23.1 ± 6.07	22.06 ± 5.17	0.662
P2	0.47	0.6
Monounsaturated fatty acid (g)
Baseline	28.09 ± 8.14	26.45 ± 7.3	0.807
End	28.22 ± 7.12	26.65 ± 5.3	0.59
P2	0.63	0.74
Polyunsaturated fatty acid (g)
Baseline	25.28 ± 7.64	25.56 ± 7.03	0.82
End	24.15 ± 5.18	24.27 ± 5.17	0.86
P2	0.354	0.29
Fiber (g)
Baseline	9.27 ± 1.03	8.95 ± 1	0.48
End	8.65 ± 1.44	8.07 ± 1.2	0.401
P2	0.28	0.25
Vitamin C (mg)
Baseline	69.14 ± 20.19	68.47 ± 13.27	0.74
End	67.47 ± 23.01	68.03 ± 14.37	0.52
P2	0.583	0.641
Vitamin E (IU)
Baseline	8.24 ± 1.01	7.66 ± 1.24	0.456
End	7.53 ± 1.21	7.87 ± 1.01	0.11
P2	0.353	0.84
Selenium
Baseline	121.77 ± 41.02	120 ± 25.07	0.481
End	120.16 ± 44.53	119.44 ± 19.61	0.3
P2	0.347	0.491

Data are expressed as means ± SD
P1: Comparison of the mean of dietary intake between the two groups of Ellagic acid and placebo (Independent samples t-test)
P2: Comparison of mean of baseline characteristics in each group at baseline and end of study (Paired samples t-test)

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