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. Author manuscript; available in PMC: 2010 Feb 1.

Published in final edited form as: Diabetologia. 2008 Dec 4;52(2):318–328. doi: 10.1007/s00125-008-1221-7

Table 1.

Composition of experimental diets

Dietary Treatment	Diet Name	Fat Source	% kcal from Fat	Fatty Acid Composition (% of total fat)			Cholesterol (g/kg diet)	Sucrose (g/kg diet)
				SFA	MUFA	PUFA
Low total fat	LF	Olive Oil	12	14.2	72.1	13.6	1.5	341
Low SFA	HF	Olive Oil	41	14.2	72.1	13.6	1.5	341
High SFA	HF^SFA	Cocoa Butter	41	62.5	34.4	3.0	1.5	341
High SFA + n-3 PUFA (fish oil)	HF^SFA+FO	Cocoa Butter + Menhaden Oil	41	56.0	30.4	13.6	1.5	341

Data represent the source, amount, and fatty acid composition of fat used in respective diets. Data were provided by Research Diets, New Brunswick, NJ.