Table 3.
Intakes of major nutrients for men at entry, following washout, and during consumption of ground beef patties initially containing 6 g fat/patty (Low-fat) or 27 g fat/patty (High-fat) 1.
| Item 2 | Entry | Washout | Low-Fat | High-Fat | p-Value |
|---|---|---|---|---|---|
| Total, MJ/d | 8.7 ± 0.4 | 8.1 ± 0.3 | 7.9 ± 0.4 | 8.6 ± 0.4 | 0.071 |
| %MJ/d | |||||
| Protein | 18.2 ± 0.7 b | 19.1 ± 0.9 b | 21.9 ± 1.0 a | 18.2 ± 1.1 b | 0.002 |
| Carbohydrate | 42.3 ± 1.7 | 41.9 ± 1.5 | 40.9 ± 1.6 | 38.5 ± 1.7 | 0.060 |
| Fat | 38.4 ± 1.1 b | 36.7 ± 1.4 b | 36.5 ± 1.4 b | 42.4 ± 1.7 a | 0.006 |
| SFA 3 | 12.6 ± 0.6 b | 12.3 ± 0.5 b | 12.6 ± 0.7 b | 14.7 ± 0.7 a | 0.004 |
| MUFA | 6.5 ± 0.6 b | 6.7 ± 0.9 b | 7.1 ± 0.5 b | 9.8 ± 0.9 a | 0.003 |
| PUFA | 3.6 ± 0.3 | 3.5 ± 0.4 | 3.5 ± 0.4 | 3.4 ± 0.3 | 0.376 |
| Intake, g/d | |||||
| Protein | 93.8 ± 5.5 | 91.3 ± 4.2 | 102.2 ± 6.2 | 93.2 ± 7.5 | 0.078 |
| Carbohydrate | 217.4 ± 12.2 a | 203.4 ± 9.9 ab | 190.5 ± 9.8 b | 197.0 ± 12.6 ab | 0.048 |
| Dietary fiber | 17.8 ± 1.2 | 17.4 ± 1.5 | 15.4 ± 0.9 | 15.3 ± 1.2 | 0.062 |
| Soluble fiber | 0.8 ± 0.2 | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.8 ± 0.1 | 0.334 |
| Insoluble fiber | 2.0 ± 0.4 | 2.6 ± 0.6 | 2.5 ± 0.4 | 2.4 ± 0.4 | 0.175 |
| Total sugars | 68.6 ± 7.0 | 58.9 ± 5.7 | 65.6 ± 5.5 | 64.5 ± 7.9 | 0.140 |
| Added sugars | 8.6 ± 3.1 | 10.5 ± 3.8 | 14.6 ± 3.9 | 14.0 ± 4.3 | 0.114 |
| Total fat | 89.2 ± 5.1 ab | 80.2 ± 4.9 bc | 76.7 ± 4.4 c | 96.6 ± 6.0 a | 0.006 |
| SFA | 29.2 ± 1.8 ab | 26.9 ± 1.8 b | 26.5 ± 1.7 b | 33.7 ± 2.5 a | 0.013 |
| MUFA | 15.4 ± 1.6 b | 14.1 ± 1.7 b | 15.2 ± 1.4 b | 22.2 ± 2.2 a | 0.002 |
| PUFA | 8.1 ± 0.8 | 7.6 ± 0.9 | 7.4 ± 1.0 | 7.6 ± 0.7 | 0.293 |
| trans-Vaccenic acid | 0.7 ± 0.2 a | 0.5 ± 0.1 ab | 0.3 ± 0.1 b | 0.6 ± 0.2 ab | 0.011 |
| Linoleic acid | 5.9 ± 0.8 | 5.4 ± 0.7 | 5.1 ± 0.9 | 4.9 ± 0.5 | 0.152 |
| α-Linolenic acid | 0.7 ± 0.1 | 0.7 ± 0.1 | 0.6 ± 0.1 | 0.5 ± 0.1 | 0.053 |
| Cholesterol, mg/d | 415 ± 57 | 335 ± 34 | 328 ± 39 | 314 ± 33 | 0.066 |
1 Values are means ± SEM, n = 25. 2 Data were derived from 3-day diet records collected during each test period, to include one weekend day. 3 SFA = saturated fatty acids, primarily palmitic and stearic acid. MUFA = monounsaturated fatty acids, primarily oleic acid. PUFA = polyunsaturated fatty acids, primarily linoleic acid and α-linolenic acid. A repeated measures mixed model was used to assess the effects of diet, sequence, and the diet-by-sequence interaction. ab Pairwise comparisons were assessed by Fisher’s Protected Least Squares Difference method when there was a significant diet effect.