Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial

Table 2 Replacement model for diets containing control and modified dairy products for use in the RESET study^a

	Quantity	Total energy	Total fat	SFA	MUFA	TFA^b	PUFA
	(g/d)	(MJ/d)
Non-exchangeable fat intake, g/d		6.03	41.7	15.3	14.1	0.5	5.9
Control dietary exchange
Exchangeable fat intakes^c
Butter, g/d	21.5	0.65	17.4	11.1	4.5	0.7	0.6
Cheese, g/d	45.0	0.76	15.1	10.2	3.5	0.5	0.4
Milk, g/d	340.0	0.75	8.6	5.7	2.1	0.3	0.3
Total intake, g/d		8.19	82.8	42.3	24.2	2.0	7.2
Total intake, %TE			38.1	19.4	11.1	0.9	3.3
Target intake, %TE			38.0	19.0	11.0	0.9
Modified dietary exchange
Exchangeable fat intakes
Butter	25.1	0.76	20.4	10.2	8.1	2.1	0.7
Cheese, g/d	45.0	0.69	12.6	6.3	5.0	1.4	0.4
Milk, g/d	340	0.79	8.8	4.4	3.6	0.9	0.3
Total intake, g/d		8.27	83.4	36.0	30.8	4.9	7.3
Total intake, %TE			38.0	16.4	14.0	2.1	3.3
Target intake, %TE			38.0	16.0	14.0	2.0
Mean difference between dietary exchange periods, %TE			−0.6	6.2	−6.7	−2.9	−0.2

The FA composition of dairy products was determined using a GC-flame ionisation detection method [38], with a conversion factor of 0.933 used to estimate the proportion of FAs in the total fat content of each product [39]
%TE, percentage of total energy
^aTotal intake is the sum of exchangeable and non-exchangeable intakes based on MJ/d for energy and grams/d for FAs
^bTotal TFA intake (%TE) is calculated based on recorded energy intake at baseline (MJ/d) in Weech et al. [31]
^cEnergy and fat content of the dairy products is based on nutritional analysis conducted by SGS United Kingdom Ltd. (Ellesmere Port, Cheshire)

ISSN: 1475-2891