Table 1

Composition of test breakfasts. All values are based on a hypothetical subject who requires 8374 kJ (2000 kcal) per day.

RS content (% total carbohydrate)

0

2.7

5.4

10.7


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)

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

Strawberries

203

162

123

Grapes

80

93

*Fruit fingers

15

16

Sugar, white

10


* 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.

Higgins et al. Nutrition & Metabolism 2004 1:8   doi:10.1186/1743-7075-1-8

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