Table 1.
Nutrient composition of the test meals† (Mean values and standard deviations)
| CH meal | VA meal | |||
|---|---|---|---|---|
| Mean | sd | Mean | sd | |
| Energy (kcal) | 1002·9 | 114·5 | 1002·1 | 113·9 |
| Energy (kJ) | 4196·0 | 478·8 | 4192·6 | 476·3 |
| Total carbohydrate | ||||
| g | 103·7 | 11·8 | 105·0 | 11·9 |
| % total energy | 39·3 | 0·0 | 39·0 | 0·0 |
| Total protein | ||||
| g | 27·8 | 3·2 | 28·8 | 3·3 |
| % total energy | 11·0 | 0·0 | 10·2 | 0·0 |
| Total fat | ||||
| g | 56·6 | 6·5 | 57·9 | 6·6 |
| % total energy | 49·6 | 0·0 | 50·8 | 0·0 |
| Total SFA | ||||
| g | 19·2 | 2·2 | 19·7 | 2·2 |
| % total energy | 16·8 | 0·0 | 17·2 | 0·0 |
| Total MUFA | ||||
| g | 21·1 | 2·4 | 21·7 | 2·5 |
| % total energy | 18·6 | 0·0 | 19·1 | 0·0 |
| Total PUFA | ||||
| g | 13·4 | 1·5 | 13·8 | 1·6 |
| % total energy | 11·8 | 0·0 | 12·1 | 0·0 |
| SFA 4 : 0 (butyric acid) (%)*** | 1·4 | 0·0 | 0·0 | 0·0 |
| SFA 6 : 0 (caproic acid) (%)*** | 0·7 | 0·0 | 0·1 | 0·0 |
| SFA 8 : 0 (caprylic acid) (%)*** | 0·4 | 0·0 | 0·9 | 0·0 |
| SFA 10 : 0 (capric acid) (%) | 0·8 | 0·0 | 0·8 | 0·0 |
| SFA 12 : 0 (lauric acid) (%)*** | 0·7 | 0·0 | 5·6 | 0·0 |
| SFA 14 : 0 (myristic acid) (%)*** | 4·5 | 0·0 | 2·5 | 0·0 |
| SFA 16 : 0 (palmitic acid) (%)*** | 16·10 | 0·01 | 20·24 | 0·02 |
| SFA 18 : 0 (stearic acid) (%)*** | 7·71 | 0·00 | 3·28 | 0·00 |
| SFA 20 : 0 (arachidic acid) (%)*** | 0·00 | 0·00 | 0·12 | 0·00 |
| SFA 22 : 0 (behenic acid) (%)*** | 0·22 | 0·00 | 0·15 | 0·00 |
| MUFA 16 : 1 (palmitoleic acid) (%)*** | 1·50 | 0·00 | 0·39 | 0·00 |
| MUFA 18 : 1 (oleic acid) (%)* | 34·97 | 0·02 | 36·78 | 0·01 |
| MUFA 20 : 1 (gadoleic acid) (%)*** | 0·22 | 0·00 | 0·37 | 0·00 |
| PUFA 18 : 2 (linoleic acid) (%) | 22·98 | 0·02 | 21·80 | 0·02 |
| PUFA 18 : 3 (linolenic acid) (%)*** | 0·72 | 0·00 | 1·94 | 0·00 |
| Cholesterol (mg)*** | 79·20 | 9·01 | 0·00 | 0·00 |
| Total dietary fibre (g)*** | 12·27 | 1·39 | 15·60 | 1·77 |
| Ca (mg)*** | 487·11 | 55·38 | 129·71 | 14·75 |
CH, cheese; VA, vegan alternative.
Significant difference between the two meals: *P < 0·05, **P < 0·005, ***P < 0·0005.
†
Comparison of the two dietary challenges. Nutrient composition was obtained using Nutrition Data System for Research (NDSR). Test meals were based on total energy expenditure thus values shown are average of all test meals (n 20).