Table 1.
Nutrient composition of test meals†
(Mean values and standard deviations)
| PO meal | PO + MFGM meal | |||
|---|---|---|---|---|
| Mean | sd | Mean | sd | |
| Energy (kcal) | 1088·1 | 189·3 | 1088·1 | 189·2 |
| Energy (kJ) | 4552·4 | 791·8 | 4552·7 | 791·7 |
| Total carbohydrate | ||||
| g | 82·7 | 14·4 | 83·2 | 14·5 |
| % total energy | 30·4 | 0·0 | 30·6 | 0·0 |
| Total protein | ||||
| g | 42·5 | 7·4 | 43 | 7·5 |
| % total energy | 15·6 | 0·0 | 15·8 | 0·0 |
| Total fat | ||||
| g | 67·3 | 11·7 | 67·5 | 11·7 |
| % total energy | 55·6 | 0·0 | 55·8 | 0·0 |
| Total SFA | ||||
| g | 32·6 | 5·7 | 34·6 | 6·0 |
| % total energy | 27·0 | 0·0 | 28·6 | 0·0 |
| Total MUFA | ||||
| g | 24·6 | 4·3 | 22·7 | 3·9 |
| % total energy | 20·3 | 0·0 | 18·8 | 0·0 |
| Total PUFA* | ||||
| g | 6·9 | 1·2 | 6·1 | 1·1 |
| % total energy | 5·7 | 0·0 | 5·1 | 0·0 |
| SFA 4 : 0 (butyric acid) (%) | 0 | 0 | 0·2 | 0·0 |
| SFA 6 : 0 (caproic acid) (%) | 0 | 0 | 0·2 | 0·0 |
| SFA 8 : 0 (caprylic acid) (%) | 0 | 0 | 0·2 | 0·0 |
| SFA 10 : 0 (capric acid) (%)* | 0 | 0 | 0·5 | 0·1 |
| SFA 12 : 0 (lauric acid) (%)* | 0·1 | 0·0 | 0·8 | 0·1 |
| SFA 14 : 0 (myristic acid) (%)* | 0·7 | 0·1 | 2·5 | 0·4 |
| SFA 16 : 0 (palmitic acid) (%)* | 28·7 | 5 | 24·8 | 4·3 |
| SFA 18 : 0 (stearic acid) (%)* | 2·9 | 0·5 | 4·7 | 0·8 |
| MUFA 16 : 1 (palmitoleic acid) (%)* | 0·2 | 0·0 | 0·5 | 0·1 |
| MUFA 18 : 1 (oleic acid) (%)* | 24·3 | 4·2 | 22·2 | 3·9 |
| PUFA 18 : 2 (linoleic acid) (%) | 6·6 | 1·1 | 5·1 | 0·9 |
| PUFA 18 : 3 (linolenic acid) (%) | 0·3 | 0·1 | 0·5 | 0·1 |
PO, palm oil; PO + MFGM, palm oil + milk fat globule membrane.
*
Significant difference between the two meals (P < 0·05).
†
Comparison of the dietary challenges. Nutrient composition obtained using the Nutrition Data System for Research (NDSR). Test meals were based on each individual's total energy expenditure; thus values shown are average of all test meals (n 36).