Table 1.
Diet composition (weight added/kg diet) by diet (low-fat (LF), high-fat (HF) and whole walnut (WW))
| Ingredient added | LF | HF | WW |
|---|---|---|---|
| Fat content | 40 | 100 | 100 |
| English walnuts | – | – | 155 |
| Soyabean oil (no additives) | 40 | 100 | – |
| Saturated (% of fat) | 9·9 | 9·9 | 5·7 |
| Monounsaturated (% of fat) | 14·8 | 14·8 | 14·4 |
| Polyunsaturated, total (% of fats) | 37·6 | 37·6 | 39·9 |
| 18 : 3n-3:18 : 2n-6 | 0·2 | 0·2 | 0·24 |
| α-Tocopherol/γ-tocopherol content | 7·5 mg/62 mg | ||
| γ-Tocopherol | 38·4 mg | – | 31·5 mg |
| α-Tocopherol | 4·8 mg | – | 6·5 mg |
| Maize starch | 465·7 | 405·7 | 385·8 |
| Casein (>85 % protein) | 140 | 140 | 116 |
| Dextrinised maize starch (90–94 % tetrasaccharides) | 155 | 155 | 155 |
| Sucrose | 100 | 100 | 100 |
| Fibre | 50 | 50 | 39·6 |
| Mineral mix (AIN-93M-MX) | 35 | 35 | 35 |
| Vitamin mix (AIN-93-VX; vitamin E free) | 10 | 10 | 10 |
| l-Cys | 1·8 | 1·8 | 1·8 |
AIN, American Institute of Nutrition.