TABLE 1.
Measured composition of the diets1
| Baseline diet | HFHC 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 |
| Ratio of polyunsaturated to saturated fatty acids | 2.2 | 0.33 |
| Ratio of monounsaturated to polyunsaturated fatty acids | 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 |
1
HFHC, high-fat, high-cholesterol.