TABLE 1.

Measured composition of the basal and high-cholesterol, high-fat (HCHF) diets

	Basal diet	HCHF diet
Energy (kcal/g)	3.1	3.8
Carbohydrates (%)	75	39
Protein (%)	18	20
Fat (%)	7	41
Cholesterol content (mg/g)	0.02	6.37
Fat composition
Saturated fat (%)	23.9	44.4
Monounsaturated fat (%)	25.2	40.7
Polyunsaturated fat (%)	50.9	14.9
Polyunsaturated/saturated	2.2	0.33
Monounsaturated/polyunsaturated	0.5	2.7
Fatty acid composition (%)
Myristic acid (14:0)	1.0	1.8
Palmitic acid (16:0)	17.0	24.8
Palmitoleic acid (16:1)	1.1	2.0
Stearic acid (18:0)	5.0	17.8
Oleic acid (18:1)	25.6	38.7
Linoleic acid (18:2)	46.7	13.9
Linolenic acid (18:3)	3.4	0.9