Effect of low polyphenol olive oil and high polyphenol olive oil on dietary intake and physical activity
As reported previously, no significant between-group differences were observed in dietary energy, macro- and micronutrient intake from baseline to follow-upData related to food groups high in phenolic content (i.e. whole grain cereals, fruits, vegetables, legumes, nuts/seeds, soya products, oils, fruit juices, alcoholic drinks and coffee) that participants consumed during the intervention (online Supplementary Table 