Table 2.
Composition of experimental diets1
| Constituent | Low Lys:Arg | High Lys:Arg |
|---|---|---|
| Percent of daily energy intake | ||
| Protein | 19.8 | 21.8 |
| Carbohydrate | 47.9 | 52.7 |
| Fat | 31.8 | 25.1 |
| Saturated fatty acids | 6.6 | 5.5 |
| Monounsaturated fatty acids | 11.3 | 8.0 |
| Polyunsaturated fatty acids | 13.0 | 10.6 |
| Trans fatty acids | 0.4 | 0.3 |
| ω-6 fatty acids2 | 12.1 | 10.5 |
| ω-3 fatty acids3 | 1.4 | 0.6 |
| Amount per 1000 Kcal | ||
| Cholesterol (mg) | 69 | 75 |
| Fiber (g) | 17.8 | 21.5 |
| Amino acids (mg/100g) | ||
| Asp | 540 | 470 |
| Thr | 180 | 210 |
| Ser | 270 | 240 |
| Glu | 1120 | 970 |
| Pro | 300 | 330 |
| Gly | 220 | 180 |
| Ala | 220 | 240 |
| Cys | 60 | 60 |
| Val | 230 | 260 |
| Met | 70 | 120 |
| Ile | 220 | 230 |
| Leu | 390 | 420 |
| Tyr | 170 | 180 |
| Phe | 260 | 230 |
| His | 130 | 150 |
| Lys | 280 | 380 |
| Arg | 400 | 270 |
| Trp | 60 | 60 |
| Lys:Arg ratio | 0.70 | 1.41 |
1
Macronutrients, fiber, cholesterol, fatty acids and amino acids were determined by chemical analysis of food.
2
ω-6 fatty acids: linoleic acid + arachidonic acid
3
ω-3 fatty acids: linolenic acid + eicosapentaenoic acid + docosahexaenoic acid