The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

Table 4 Experimental diets composition (g/100 g)

Ingredients	AIN 93-M	CAF	CAFS
Case in (% protein)	15.40	0	0
Saccharose	10.00	0	0
Corn starch	43.92	0	0
Dextrinized starch	15.50	0	0
Soybean oil	5.25	0	0
Microcrystalline cellulose	5.00	0	0
Mineral mix AIN93M	3.50	0	0
Vitamin mix AIN93M	1.00	0	0
L-cystine	0.18	0	0
Choline bitartrate	0.25	0	0
Whole soybean flour	0	0	27.67
Chicken liver patê	0	14.28	10.33
Sweet biscuit (Aymore®)	0	14.28	10.33
Potato Chips (Quezinha®)	0	14.28	10.33
Chocolate (Garoto®)	0	14.28	10.33
Bacon	0	14.28	10.33
Commercial chow	0	28.57	20.67

Results are expressed as mean. AIN-93 M diet, negative control group (n = 10/group); cafeteria diet (CAF), positive control group (n = 10/group); and cafeteria diet with whole soybean flour (CAFS) (n = 10/group).

ISSN: 1476-511X