Table 1.
Diet composition of the average 7-day rotating menu presented to the subjects during the Ultra-processed and Unprocessed diet periods.
| Ultra-processed Diet | Unprocessed Diet | |
|---|---|---|
| Three Daily Meals | ||
| Energy (kcal/d) | 3905 | 3871 |
| Carbohydrate (%) | 49.2 | 46.3 |
| Fat (%) | 34.7 | 35.0 |
| Protein (%) | 16.1 | 18.7 |
| Energy Density (kcal/g) | 1.024 | 1.028 |
| Non-beverage Energy Density (kcal/g) | 1.957 | 1.057 |
| Sodium (mg/1000 kcal) | 1997 | 1981 |
| Fiber (g/1000 kcal) | 21.3 | 20.7 |
| Sugars (g/1000 kcal) | 34.6 | 32.7 |
| Saturated Fat (g/1000 kcal) | 13.1 | 7.6 |
| Omega-3 Fatty Acids (g/1000 kcal) | 0.7 | 1.4 |
| Omega-6 Fatty Acids (g/1000 kcal) | 7.6 | 7.2 |
| Energy from Unprocessed (%)1 | 6.4 | 83.3 |
| Energy from Ultra-processed (%)1 | 83.5 | 0 |
| Snacks (available all day) | ||
| Energy (kcal/d) | 1530 | 1565 |
| Carbohydrate (%) | 47.0 | 50.3 |
| Fat (%) | 44.1 | 41.9 |
| Protein (%) | 8.9 | 7.8 |
| Energy Density (kcal/g) | 2.80 | 1.49 |
| Sodium (mg/1000 kcal) | 1454 | 78 |
| Fiber (g/1000 kcal) | 12.1 | 23.3 |
| Sugars (g/1000 kcal) | 24.8 | 95.9 |
| Saturated Fat (g/1000 kcal) | 7.7 | 4.4 |
| Omega-3 Fatty Acids (g/1000 kcal) | 0.3 | 4.0 |
| Omega-6 Fatty Acids (g/1000 kcal) | 9.6 | 21.9 |
| Energy from Unprocessed (%)1 | 0 | 100 |
| Energy from Ultra-processed (%)1 | 75.9 | 0 |
| Daily Meals + Snacks | ||
| Energy (kcal/d) | 5435 | 5436 |
| Carbohydrate (%) | 48.6 | 47.4 |
| Fat (%) | 37.4 | 37.0 |
| Protein (%) | 14.0 | 15.6 |
| Energy Density (kcal/g) | 1.247 | 1.126 |
| Non-beverage Energy Density (kcal/g) | 2.147 | 1.151 |
| Sodium (mg/1000 kcal) | 1843 | 1428 |
| Fiber (g/1000 kcal) | 18.7 | 21.4 |
| Sugars (g/1000 kcal) | 31.9 | 51.0 |
| Saturated Fat (g/1000 kcal) | 11.5 | 6.7 |
| Omega-3 Fatty Acids (g/1000 kcal) | 0.6 | 2.2 |
| Omega-6 Fatty Acids (g/1000 kcal) | 8.1 | 11.5 |
| Energy from Unprocessed (%)1 | 4.6 | 88.1 |
| Energy from Ultra-processed (%)1 | 81.3 | 0 |
1
The calculated energy percentages refer to the fraction of diet calories contributed from groups 1 and 4 of the NOVA classification system: 1) unprocessed or minimally processed; 2) processed culinary ingredients; 3) processed foods; 4) ultra-processed foods.