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. Author manuscript; available in PMC: 2021 Nov 23.
Published in final edited form as: Cell Rep. 2021 Oct 19;37(3):109845. doi: 10.1016/j.celrep.2021.109845

Figure 2. Increasing percent calories from fat increases palatability and intake independent of protein or carbohydrate density.

Figure 2.

(A and B) Mean and daily caloric intake of mice offered either a low-fat diet (LFD; 10% of calories from fat) or a high-fat diet (HFD; 60% of calories from fat).

(C) Daily body weight of mice offered either a LFD (10% of calories from fat) or a HFD (60% of calories from fat).

(D and E) Mean and daily caloric intake of mice offered both a LFD and HFD or LFD.

(F) Daily body weight of mice offered both a LFD and HFD or only LFD.

(G) Caloric intake of mice offered either a LFD, HFD, or both HFD and LFD in which carbohydrate content was equal.

(H) Caloric intake of mice offered both a HFD and LFD or only a LFD in which protein content was equal. *p < 0.05 between groups using Student’s t test, #p < 0.05 for diet within-group analyses using a paired t test. Different letters represent significant differences calculated using ANOVA to compare three groups. All data are presented as mean ± standard deviation. n = 5/group. Unshaded bars show LFD intake, and black bars represent HFD intake.