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Dietary composition during the study
| Dietary component | Percent of total energy intake |
|---|---|
| Carbohydrate intake, including: | 50–55 |
| Complex carbohydrates | 45–50 |
| Saccharose | < 10 |
| Protein intake | 20–25 |
| Fat intake, including: | 25 |
| Saturated fatty acids | 7 |
| Monounsaturated fatty acids | 10 |
| Polyunsaturated fatty acids | 8 |
| Cholesterol intake [mg/day] | < 300 |
