Table 2

Median (95% CI) of daily energy and nutrient consumption at baseline (week 0) and study completion (week 16) as per protocol analysis: a randomised controlled potassium diet intervention study in patients of rheumatoid arthritis (RA) on standard care (A: potassium-rich diet; B: potassium-rich diet plus potassium food supplement; C: routine diet)

Arm/nutrientA
(n=52)
B
(n=50)
C
(n=53)
p1p2
Time points/week016016016
Energy (Kcal)29 75 (2827, 3123)3007 (2852, 3161)2875 (2717, 3033)3476 (3372, 3580)2772 (2648, 2897)2730 (2590, 2870)0.140.00
Protein (gm)101 (93, 109)101 (93,111)96 (88, 103)126 (111,137)89 (82, 95)89 (83, 94)0.040.00
Fat (gm)72 (69,74)76 (74,77)74 (70, 78)91 (70,133)76 (74,77)77 (73,81)0.350.09
Zinc (mg)13 (12,14)14 (13,16)13 (12,14)18 (16,19)13 (12,13)11 (10,20)0.460.11
Calcium (mg)800 (729,872)693 (617,769)696 (638,754)1196 (1178, 1214)683 (626,739)607 (566, 649)0.010.00
Phosphate (mg)2198 (2058, 2340)2173 (2012, 2334)2126 (1990, 2263)2515 (2216, 3625)1997 (1871, 2123)1969 (1857, 2082)0.080.00
Vitamin A (µg)1181 (1021, 1342)830 (692, 982)985 (844, 1128)1032 (839, 1225)1040 (836, 1244)869 (696, 1042)0.340.17
Thiamin (mg)3 (3,3)3 (3,3)3 (3,3)4 (3,6)3 (3,3)3 (3,3)0.570.05
Riboflavin (mg)2 (1,2)1 (1,2)1 (1,2)2 (1,2)1 (1,1.1)2 (1.2)0.050.27
Niacin (mg)25 (24, 27)26 (25, 28)25 (23, 26)35 (23, 48)24 (23, 26)25 (24, 27)0.650.07
Vitamin C (mg)162 (147,177)163 (151,177)152 (139,165)160 (149,172)172 (153,192)169 (156,182)0.150.62
Iron (mg)34 (32, 37)33 (32, 36)31 (29, 34)41 (36, 44)23.3 (23, 51)30 (28, 32)0.660.00
Folic acid (µg)421 (378, 464)424.5 (386, 463)393 (354, 431)480 (417, 543)373 (334, 412)308 (338,397)0.210.00
Sodium (mg)2668 (2665, 2723)2653 (2644, 2670)2649 (2820, 3038)4501 (4423, 4579)2654 (2646, 2684)2647 (2636, 2658)0.170.00
Potassium (mg)2444 (2445, 28792959 (2832, 3282)2399 (2293, 2729)6063 (5579, 6097)2469 (2324, 2858)2553, (2428, 2920)0.650.00
  • Measure value rounded to nearest integer and standard deviation to 1 decimal place.

  • p1: p value, ANOVA, comparing baseline (0 weeks); p2: p value, ANOVA, comparing study completion (16 weeks); Food Composition Tables as recommended by National Institution of Nutrition, Hyderabad (see reference serial 23 in text); significant p<0.05, two-tailed (ANOVA).

  • ANOVA, analysis of variance; n, number of study participants.