Figure 6.
Level of hyaluronic acid in saliva was positively correlated with the proportion of kcal selected from the fat/protein diet. The proportion of total kcal consumed from fat/protein (vs. carbohydrate/protein) in this macronutrient diet choice paradigm was positively correlated with hyaluronic acid (HA)/total protein in mouse saliva (r = 0.69, P < 0.0001). n = 9 per genotype.