A randomised controlled intervention study investigating the efficacy of carotenoid-rich fruits and vegetables and extra-virgin olive oil on attenuating sarcopenic symptomology in overweight and obese older adults during energy intake restriction: protocol paper

Table 2 High versus lower carotenoid fruits and vegetables^a

High Carotenoid Fruits and Vegetables^b	Lower Carotenoid Fruits and Vegetables^c
Fruit	Fruit
Rockmelon, watermelon, strawberries, raspberries, mango, blueberries, blackberries, red grapes, oranges, plums, pineapple, papaya, peach, nectarine, apricot, grapefruit, Avocado	Apples, pears, bananas, kiwifruit, green grapes, mandarin
Vegetables	Vegetables
Sweet potato, pumpkin, carrot, red capsicum, yellow capsicum, broccoli, kale, tomato, spinach, dark green lettuce, corn, red cabbage, beetroot, eggplant	White potato, cauliflower, green capsicum, mushroom, iceberg lettuce, peas, green beans, green cabbage, fennel, parsnip, cucumber

Abbreviations: EVOO Extra-virgin olive oil, PUFA Polyunsaturated fatty acids
^aDepending on their allocation, participants will be asked to consume fruits and vegetables from the allocated list only
^bParticipants randomized to the high carotenoid plus EVOO group will be asked to consume 375 g/d of high carotenoid vegetables and 300 g/d high carotenoid fruit
^cParticipants randomised to the lower carotenoid plus PUFA oil group will be asked to consume 375 g/d of lower carotenoid vegetables and 300 g/d lower carotenoid fruit

ISSN: 1471-2318