Effect of Improving Dietary Structure on Serum 25(OH)VitD₃ Level in Hypertensive Patients in a Chinese Rural Area

Jia Wang; Nan Wang; Zhiwen Ge; Bingjie Ding; Yanxia Bi; Wei Li; Zhongxin Hong

doi:10.12659/MSM.929218

23 April 2021: Clinical Research

Effect of Improving Dietary Structure on Serum 25(OH)VitD Level in Hypertensive Patients in a Chinese Rural Area

Jia Wang ^BCDE , Nan Wang ^F , Zhiwen Ge ^F , Bingjie Ding ^F , Yanxia Bi ^F , Wei Li ^F , Zhongxin Hong ^A*

DOI: 10.12659/MSM.929218

Med Sci Monit 2021; 27:e929218

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Table 2A Comparison of intake of energy and generated energy nutrients between the 2 groups at different time points.

Group	Carbohydrate (g)				Carbohydrate (%)
Group	Before intervention	After intervention	t	P	Before intervention	After intervention	t	P
A	243.57±89.52	252.86±13.62	−0.269	0.790	0.616±0.098	0.592±0.062	0.583	0.567
B	224.07±83.57	233.36±13.62	−0.419	0.681	0.587±0.059	0.547±0.057	−0.431	0.671
	0.607	2.679	–	–	0.982	1.406	–	–
P	0.549	^*	–	–	0.337	0.185	–	–
^* Indicates significant differences between the two groups.
Group	Protein (g)				Protein (%)
Group	Before intervention	After intervention	t	P	Before intervention	After intervention	t	P
A	49.86±14.76	75.29±2.22	−6.304	^*	0.127±0.023	0.177±0.020	−4.858	^*
B	51.33±15.34	81.79±2.21	−7.521	^*	0.123±0.025	0.192±0.022	−6.343	^*
	−0.264	−5.491	–	–	0.470	−1.378	–	–
P	0.794	^*	–	–	0.642	0.193	–	–
^* Indicates significant differences between the two groups.
Group	Fat (g)				Fat (%)
Group	Before intervention	After intervention	t	P	Before intervention	After intervention	t	P
A	45.00±14.28	45.29±23.80	−0.035	0.973	0.265±0.082	0.227±0.083	0.993	0.333
B	49.87±25.60	51.79±23.80	1.314	0.204	0.279±0.109	0.262±0.079	2.146	^*
	−0.549	−0.511	–	–	−0.028	−0.791	–	–
P	0.588	0.619	–	–	0.978	0.441	–	–
^* Indicates significant differences between the two groups.
Group	Energy (kcal)				Dietary fiber (g)
Group	Before intervention	After intervention	t	P	Before intervention	After intervention	t	P
A	1566.9±386.6	1726.6±229.0	−1.001	0.329	8.58±4.87	20.43±7.10	−4.516	^*
B	1684.1±460.8	1724.1±229.1	−0.272	0.789	10.31±3.91	23.73±7.10	−5.769	^*
	−0.739	0.20	–	–	−1.054	−1.378	–	–
P	0.466	0.984	–	–	0.301	0.193	–	–
^* Indicates significant differences between the two groups.

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Effect of Improving Dietary Structure on Serum 25(OH)VitD Level in Hypertensive Patients in a Chinese Rural Area

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