Table 1.
Diet composition
| Diet |
|||
|---|---|---|---|
| SC | FF | HF | |
| Protein, %wt | 20.0 | 17.8 | 23.7 |
| Fat, %wt | 5.0 | 20.0 | 34.7 |
| SFA | 0.93 | 12.09 | 7.89 |
| MUFA | 0.99 | 4.61 | 10.89 |
| PUFA | 2.20 | 0.58 | 10.78 |
| Carbohydrates, %wt | 52.9 | 49.9 | 29.6 |
| Cholesterol, %wt | 0.14 | 2.0 | 0 |
| Fiber, %wt | 4.7 | 5.0 | 5.2 |
| HFCS in drinking water, g/l | 23.1 | 23.1 | 23.1 |
Balance in percentage of dietary compositions was made up by moisture.
SC, standard chow; FF, fast food; HF, high-fat; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; HFCS, high-fructose corn syrup.