Table 2b Composition of average intakes during each longer-term phasea

From: Circulating inflammatory and atherogenic biomarkers are not increased following single meals of dairy foods

Nutrient Run-in and washout Fermented Non-fermented
Fat (g) 69 (3) 72 (3) 72 (3)
S:P:M 5.7:1.1:3.2 6.0:1:3.1 5.8:1:3.3
Starch (g) 90 (13) 94 (9) 91 (12)
Sugars (g) 91 (8) 95 (9) 88 (10)
Protein (g) 100 (9) 94 (9) 101 (6)
Energy (kJ) 7552 (55) 7602 (127) 7566 (76)
  1. Abbreviation: S:P:M, saturated:polyunsaturated:monounsaturated fatty acid ratios.
  2. aCalculated from regular food diaries (Australian Food Tables); accorded closely with planned intakes, values are expressed as mean (s.d.).