Composition of diets containing 25 and 35 per cent calories from fat. Analyzed vs. calculated values

Abstract

In a dietary study conducted to evaluate the effects of low-fat, low-cholesterol diets on the reduction of blood lipids in man, meals were analyzed for proximate composition, ten vitamins, fourteen minerals and trace minerals, fatty acids, tocopherols, and cholesterol; Validity of the calculated nutrient composition of the diets was assessed by comparing calculated with determined values. Comparisons were also made of the determined values with 1974 Recommended Dietary Allowances. Analyzed values and those calculated from Agriculture Handbood No. 8 were exceptionally close, except for calcium; By analysis, on a per-kilogram basis, the 35-per-cent-fat-calorie diet more nearly met the Recommended Dietary Allowances for most of the nutrients than did the 25-per-cent-fat-calorie diet. However, on a per-1,000-kcal basis, there were few differences between nutrients in diets with the two levels of fat calories.