Table 2. Macronutrient composition in humans.
Macronutrient composition of the different dietary groups in humans.
| Characteristic | Control (n = 30) |
High-Fat (n = 30) |
p |
|---|---|---|---|
| Calories (kcal) | 1823 (±551) | 2102 (±516) | .03 |
| Fat (g) | 63 (±18) | 105 (±31) | |
| % of energy | 31 (±4) | 45 (±5) | <.001 |
| Protein (g) | 80 (±42) | 97 (±33) | |
| % of energy | 17 (±5) | 19 (±4) | .26 |
| Carbohydrates (g) | 230 (±78) | 196 (±57) | |
| % of energy | 51 (±8) | 37 (±7) | < .001 |
| Added sugar (g) | 13 (±8) | 10 (±6) | |
| % of energy | 3 (±2) | 2 (±1) | .011 |
| Saturated fat (g) | 20 (±8) | 36 (±16) | |
| % of energy | 5 (±1) | 7 (±2) | <.001 |
Values are presented as mean (±standard deviation). Means and standard deviations are based on the raw values.