Table 1 Composition of the study and control diets used

Protein

   Percentage of total calories

16.7

16.7

   Concentration, g/L

62.5

62.7

Sources

87% sodium caseinate

13% calcium caseinate

73% sodium caseinate

11% calcium caseinate

16% soy protein isolate

Carbohydrates

   Percentage of total calories

28.1

54.3

   Concentration, g/L

105.5

204

Sources

45% maltodextrin

55% sucrose

100% maltodextrin

Lipids

   Percentage of total calories

55.2

29.0

   Concentration, g/L

93.7

49.1

Sources

31.8% canola oil

25% medium chain triglycerides

20% borage oil

20% fish oil

3.2% soy lecithin

50% high oleic safflower oil

30% canola oil

20% medium chain triglycerides

Ω-6:Ω-3 ratio

1.85:1

3.8:1

Ω-3, g/L

10

1.5

Eicosapentaenoic acid (EPA), g/L

4.5

0

γ-Linolenic acid (GLA), g/L

4.3

0

Docosahexaenoic acid (DHA), g/L

2.0

0

Vitamins

   E, IU/L

320

39

   C, mg/L

840

130

   β-carotene, mg/L

670

345

   Taurine, mg/L

320

150

   L-carnitine, mg/L

120

120

   A, IU/L

12,000

4,167

   D, IU/L

430

400

   K₁, μg/L

100

80

   Folic acid, μg/L

420

400

   Thiamine, mg/L

3.2

2.8

   Riboflavin, mg/L

3.6

3.4

   B₆, mg/L

4.3

3.9

   B₁₂, mg/L

6.0

4.0

   Niacin, mg/L

29

29

   Choline, mg/L

640

800

   Biotin, μg/L

1

72

   Pantothenic acid, mg/L

13

13

Trace minerals

   Na, mg/L

1,310

1,400

   K, mg/L

1,960

1,650

   Cl, mg/L

1,690

1,450

   Ca, mg/L

1,060

1,000

   P, mg/L

1,000

1,000

   Mg, mg/L

320

310

   I, μg/L

160

150

   Mn, mg/L

5.4

5.0

   Cu, mg/L

2.2

2.5

   Zn, mg/L

18

19

   Fe, mg/L

20

22

   Se, μg/L

130

70

   Cr, μg/L

160

100

   Mo, μg/L

130

150

Caloric density, kcal/mL

1.5

1.5

Osmolarity, mOsmol/L

385

392