Table 1.
Energy and nutritional composition of the sequential high-fat mixed-meal challenges (breakfast at 0 min and lunch at 330 min) that incorporated the FA-modified and conventional (control) dairy products
| FA-modified | Control | |||||
|---|---|---|---|---|---|---|
| Breakfast | Lunch | Total | Breakfast | Lunch | Total | |
| Energya, MJ | 4.3 | 2.6 | 6.9 | 4.1 | 2.5 | 6.6 |
| Total fata, g | 50.6 | 30.6 | 81.2 | 49.9 | 30.3 | 80.2 |
| SFAb, g | 24.5 | 14.8 | 39.3 | 31.7 | 19.1 | 50.8 |
| MUFAb, g | 20.0 | 12.1 | 32.1 | 12.3 | 7.4 | 19.7 |
| TFAb, g | 3.9 | 2.6 | 6.5 | 2.2 | 1.4 | 3.6 |
| PUFAb, g | 2.9 | 1.8 | 4.7 | 2.8 | 1.8 | 4.6 |
| Carbohydratea, g | 105.9 | 64.6 | 170.5 | 101.4 | 63.3 | 164.7 |
| Free sugars, g | 16.5 | 22.3 | 38.8 | 15.0 | 21.5 | 36.5 |
| Proteina, g | 36.1 | 20.9 | 57.0 | 39.7 | 19.6 | 59.3 |
Values represent total energy and macronutrient quantities of each test meal according to FA-modified and control dairy diet. Adapted from Markey et al. [8]. MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; TFA, trans fatty acids
aEnergy, total fat, carbohydrate, and protein content of dairy product samples were assessed in duplicate by SGS UK Ltd. (Ealing, London; ISO 17025 accredited laboratory)
bLipid extracted from dairy products were analysed in triplicate for FA composition by GC-flame ionisation detection, as previously reported [6]