TABLE 1.
Nutritional information of experimental diets (control and HFr) used1
| Control | HFr | |
| Caloric density (kcal/g) | 3.19 | 3.37 |
| Carbohydrate (percentage of energy) | 69 | 69 |
| Fructose (percentage of energy) | <0.5 | 24 |
| Carbohydrate sources | Grain starches, plant fiber | Wheat flour, fructose |
| Protein (percentage of energy) | 18 | 14 |
| Protein sources | Whey, grain, and fish meals | Casein, lactalbumin, and wheat flour |
| Fat (percentage of energy) | 13 | 17 |
| Dietary fat sources | Pork fat | Vegetable oils, butter |
| MUFA (percentage of fatty acids) | 33 | 35 |
| SFA (percentage of fatty acids) | 30 | 34 |
| PUFA (percentage of fatty acids) | 37 | 30 |
| Dietary fiber (percentage of diet) | 4.5 | 3.8 |
| Cholesterol (ppm) | 75 | 67 |
1
HFr, high fructose; ppm, parts per million.