Table 1 |
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|
Composition of test breakfasts. All values are based on a hypothetical subject who requires 8374 kJ (2000 kcal) per day. |
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|
RS content (% total carbohydrate) |
0 |
2.7 |
5.4 |
10.7 |
|
|
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|
RS content (g)1 |
0 g |
2.5 g |
5 g |
10 g |
|
Total energy (kJ) |
2508 |
2506 |
2500 |
2506 |
|
Carbohydrate (g) |
93.8 |
93.3 |
92.9 |
93.0 |
|
Protein (g) |
22.7 |
22.6 |
23.0 |
23.0 |
|
Fat (g) |
17.0 |
16.8 |
16.9 |
16.9 |
|
Total sugars (g) |
45.6 |
45.2 |
45.7 |
45.1 |
|
Total Fiber (g) |
9.4 |
9.3 |
9.5 |
9.5 |
|
Liquid volume (mL) |
250 |
250 |
250 |
250 |
|
Foods consumed (g) |
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|
Canned spaghetti |
197 |
58 |
||
|
*RS Canned spaghetti |
147 |
218 |
216 |
|
|
Parmesan cheese |
10 |
8 |
8 |
12 |
|
Margarine |
4 |
3 |
2 |
2 |
|
Butter |
2 |
1 |
1 |
|
|
Milk (2% fat) |
250 |
250 |
210 |
|
|
*Up & Go breakfast drink |
40 |
250 |
||
|
Bread |
38 |
44 |
36 |
|
|
*Banana muffin |
43 |
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|
Strawberries |
203 |
162 |
123 |
|
|
Grapes |
80 |
93 |
||
|
*Fruit fingers |
15 |
16 |
||
|
Sugar, white |
10 |
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|
|
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|
* Denotes foods with added RS. 1 Absolute RS inclusion varied according to the energy needs of the subject so that RS content always remained the same fraction of total dietary carbohydrate, namely 0%, 2.7%, 5.4%, and 10.7% for the 0 g, 2.5 g, 5 g, and 10 g meals, respectively. For example, a subject who had a daily caloric need of 9421 kJ (2250 kcal) would receive meals containing 0 g, 2.7 g, 5.4 g, and 10.8 g RS. 2 Energy and macronutrient values were determined using the USDA Nutrient Database for standard foods and from information supplied by the manufacturer for foods with added RS. Note that energy values calculated from the carbohydrate, fat, and protein content of study foods using the 4-9-4 kcal/g factor method differ from reported energy values due to use of the Atwater system. |
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|
Higgins et al. Nutrition & Metabolism 2004 1:8 doi:10.1186/1743-7075-1-8 |
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