Detailed compositional analysis of the research diets
| CD | WD | |
|---|---|---|
| Carbohydrates (% kcal) | 64.7 | 43.1 |
| Protein (% kcal) | 18.8 | 15.5 |
| Fat (% kcal) | 16.5 | 41.4 |
| Total kcal | 3.77 | 4.57 |
| Fatty acids (g/100 g) | ||
| C4:0 | ND | 0.68 |
| C6:0 | ND | 0.44 |
| C8:0 | ND | 0.29 |
| C10:0 | ND | 0.43 |
| C12:0 | ND | 0.59 |
| C14:0 | ND | 2.10 |
| C16:0 | 0.81 | 5.59 |
| C18:0 | 0.32 | 2.71 |
| Total saturated | 1.13 | 12.83 |
| C16:1 | 0.04 | 0.42 |
| C18:1 | 1.57 | 5.50 |
| Total monosaturated | 1.61 | 5.92 |
| C18:2n6 | 3.55 | 1.04 |
| C18:3n3 | 0.48 | 0.36 |
| C20:4n6 | ND | 0.10 |
| C20:5n3 | ND | ND |
| C22:5n3 | ND | ND |
| C22:6n3 | ND | ND |
| Total polyunsaturated | 4.09 | 1.50 |
The level of dietary fat was ∼7% of dry weight in the CD or 20% in the WD. Gas chromatography coupled with mass spectrometry revealed high levels of saturated fatty acids (11-fold difference) and monosaturated fatty acids (4-fold difference) in the WD when compared with the CD. The CD contained higher levels of omega-6 polyunsaturated fatty acids. ND, Not determined.