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. Author manuscript; available in PMC: 2022 Feb 1.
Published in final edited form as: J Diabetes Complications. 2020 Nov 28;35(2):107795. doi: 10.1016/j.jdiacomp.2020.107795

Table 1:

Composition of Diets

LFD D12450J WD D12451 HFD D12492
Component gm% (kcal %) gm% (kcal %) gm% (kcal %)
Protein (gm%) 19.2 (20) 24 (20) 26.2 (20)
Carbohydrate (gm%) 67.3 (70) 41 (35) 26.3 (20)
Fat (gm%) 4.3 (10) 24 (45) 34.9 (60)
Carbohydrate Ingredient g (kcal) g (kcal) g (kcal)
Corn Starch 506.2 (2024.8) 72.8 (291) 0 (0)
Maltodextrin 10 125 (500) 100 (400) 125 (500)
Sucrose 68.8 (275.2) 172.8 (691) 68.8 (275)
Fat Ingredient g (kcal) g (kcal) g (kcal)
Soybean Oil 25 (225) 25 (225) 25 (225)
Lard 20 (180) 177.5 (1598) 245 (2205)