Objective / 65 / 65 / 65 / 65
% E fromfat
% E from SFA / 38 / 12 / 21 / 21
% E from MUFA / 21 / 43 / 28 / 28
% E from PUFA / 6 / 10 / 16 / 16
% E from CHO / 25 / 25 / 25 / 25
% E fromcomplex CHO / 25 / 25 / 25 / 25
% E fromprotein / 10 / 10 / 10 / 10
Energy (kJ/Kg body weight) / 40.2 / 40.2 / 40.2 / 40.2
Meal composition of the fat challenge conducted post intervention
N / 8 / 9 / 12 / 10
% E fromfat / 66.13 / 64.83 / 66.44 / 66.49
% E from SFA / 40.31 / 12.83 / 18.79 / 18.79
% E from MUFA / 21.86 / 43.72 / 28.47 / 26.77
%E fromOleicAcid (18:1) / 19.85 / 42.60 / 27.37a / 25.67
% E from PUFA / 4.46 / 8.28 / 19.18 / 20.93
% E from LA (18:2) / 3.27 / 7.53 / 16.35 / 16.35
% E from ALA (18:3) / 1.01 / 0.48 / 2.62 / 2.62
% E from EPA / 0.02 / 0.00 / 0.01 / 1.15b
%E from DHA / 0.00 / 0.00 / 0.00 / 0.61b
% E from CHO / 24.20 / 24.07 / 22.76 / 22.76
% E fromcomplex CHO / 24.20 / 24.07 / 22.76 / 22.76
% E fromprotein / 9.64 / 11.06 / 12.32 / 12.32
Energy (kJ/Kg body weight) / 42.27 / 42.72 / 42.67 / 42.69
Supplemental Table 2. Meal composition of the fat challenge conducted post intervention.
%E, percentage energy; CHO, carbohydrate; ALA.-linolenic acid; LA. linoleic acid.; EPA. eicosapentaenoic acid ;DHA. docosahexaenoic acid. aThis value includes the amount of oleic acid administered as placebo (1.2 g of high-oleic sunflower seed oil).bThese values include the amount of EPA and DHA administered as diet supplement [1.24 g/d of LC (n-3) PUFA (ratio 1.4 EPA:1 DHA)].The meal composition was determined by using weighing and the food composition tables from the Dietsource 2.0 software.