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Table 3 Nutrient composition of consumed diets per day

From: Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design

Nutrients

Dietary recalls a

SB-mayo

PO-mayo

Energy (kcal)

1938 ± 279

1994 ± 356

Protein (g)

57.6 ± 11.7

58.9 ± 14.0

CHO (g)

284 ± 52

293 ± 64

Fat (g)

62.2 ± 8.2

64.1 ± 9.9

Cholesterol (mg)

147 ± 41

151 ± 41

SFA (%)

7.8 ± 1.4*

10.9 ± 1.8*

MUFA (%)

9.4 ± 1.2*

11.6 ± 1.8*

PUFA (%)

12.0 ± 2.2*

6.8 ± 1.8*

Fiber (g)

6.27 ± 1.63

6.58 ± 2.86

  1. Abbreviations SB-mayo soybean oil-based mayo, PO-mayo palm olein-based mayo, CHO carbohydrate, SFA saturated fatty acids, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids
  2. *significance shown with P < 0.05
  3. aDiet recall nutrient values (mean ± SD of 34 subjects) were based on 3 × 24-h diet recalls collected for each subject for each test rotation and calculated from a reference nutrient database (First Databank, 2005)
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Lipids in Health and Disease

ISSN: 1476-511X