From the dietary record, the following changes were observed.
Among the experimental group, 67.1% of subjects removed skin
from poultry at baseline and increased to 82.3% (p¼0.01) during
visit 2, 81.6% during visit 3 (p¼0.01), and 81% during visit 4
(p¼0.01). For the control group, 71% did so at baseline and 73%
during visit 4 with no statistical significance. Regarding
removing fat from meat in the experimental group, 56.9% did so
at baseline and increased to 75.4% (p¼0.02) during visit 2, 83.1%
during visit 3 (p¼0.001), and 72.3% during visit 4 (p¼0.08). For
the control group, 70% did so during baseline and 72% during
visit 4, with no statistical significance. No statistically signifi-
cant results were found regarding changes in blood pressure and
exercise level for both the intervention and control groups.
From the dietary record, the following changes were observed.
Among the experimental group, 67.1% of subjects removed skin
from poultry at baseline and increased to 82.3% (p¼0.01) during
visit 2, 81.6% during visit 3 (p¼0.01), and 81% during visit 4
(p¼0.01). For the control group, 71% did so at baseline and 73%
during visit 4 with no statistical significance. Regarding
removing fat from meat in the experimental group, 56.9% did so
at baseline and increased to 75.4% (p¼0.02) during visit 2, 83.1%
during visit 3 (p¼0.001), and 72.3% during visit 4 (p¼0.08). For
the control group, 70% did so during baseline and 72% during
visit 4, with no statistical significance. No statistically signifi-
cant results were found regarding changes in blood pressure and
exercise level for both the intervention and control groups.
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