TABLE 1.
Nutritional composition of the sequential high-fat mixed test breakfast (0 min) and lunch meals (330 min) that incorporated the fatty acid–modified or conventional (control) dairy products1
| Modified | Control | |||||
|---|---|---|---|---|---|---|
| Breakfast | Lunch | Total | Breakfast | Lunch | Total | |
| Energy,2 MJ | 4.3 | 2.6 | 6.9 | 4.1 | 2.5 | 6.6 |
| Total fat,2 g | 50.6 | 30.6 | 81.2 | 49.9 | 30.3 | 80.2 |
| SFAs,3 g | 24.5 | 14.8 | 39.3 | 31.7 | 19.1 | 50.8 |
| MUFAs,3 g | 20.0 | 12.1 | 32.1 | 12.3 | 7.4 | 19.7 |
| PUFAs,3 g | 2.9 | 1.8 | 4.7 | 2.8 | 1.8 | 4.6 |
| TFAs,3 g | 3.9 | 2.6 | 6.5 | 2.2 | 1.4 | 3.6 |
| Protein,2 g | 36.1 | 20.9 | 57.0 | 39.7 | 19.6 | 59.3 |
| CHO,2 g | 105.9 | 64.6 | 170.5 | 101.4 | 63.3 | 164.7 |
| Free sugars, g | 16.5 | 22.3 | 38.8 | 15.0 | 21.5 | 36.5 |
1
Values are total energy and macronutrient quantities of each test meal according to modified and control diet. CHO, carbohydrate; FA, fatty acid; TFA, trans fatty acid.
2
Measurement of energy, total fat, protein, and carbohydrate content of the dairy product samples was conducted in duplicate by SGS UK Ltd. (Ealing, London; ISO 17,025 accredited laboratory).
3
Lipids extracted from the dairy product samples were analyzed in triplicate for FA composition by GC–flame ionization detection using a standardized procedure, as described previously (16).