Table 1 Diet composition as provided to the participants (top) and as consumed during the HPLC and NPNC diet periods (bottom)

Protein (%E)

29.3 ± 0.7

13.4 ± 0.7

30.0 ± 0.2

13.3 ± 0.1

Carbohydrates (%E)

29.9 ± 3.4

46.4 ± 3.0

28.5 ± 0.8

45.9 ± 0.7

Fat (%E)

38.6 ± 2.3

37.3 ± 2.0

37.6 ± 0.3

37.9 ± 0.1

 SFA (%E)

41.2 ± 2.5

44.6 ± 2.1

 MUFA (%E)

38.2 ± 2.4

40.5 ± 2.5

 PUFA (%E)

19.5 ± 1.2

13.5 ± 0.2

Fibre (%E)

2.3 ± 0.2

2.8 ± 0.4

3.9 ± 0.8

3.0 ± 0.6

Ultra-processed (%E)^a

84.3 ± 7.2

84.5 ± 5.6

41.4 ± 13.3

39.0 ± 16.8

Energy (kcal d⁻¹)

3,225 ± 922

3,421 ± 922*

2,465 ± 672

2,832 ± 688***

Protein (%E)

30.4 ± 0.3

13.1 ± 1.0***

27.0 ± 1.1

11.5 ± 0.5***

Carbohydrates (%E)

29.3 ± 1.1

46.1 ± 3.0***

29.2 ± 1.0

43.3 ± 2.0***

Fat (%E)

37.7 ± 0.6

38.3 ± 1.6

39.2 ± 1.5

42.1 ± 2.1***

Fibre (%E)

2.6 ± 0.3

2.6 ± 0.5

4.7 ± 0.2

3.1 ± 0.2***

Fibre (g d⁻¹)

42 ± 12

44 ± 13

57 ± 17

42 ± 11***

Sugar (g d⁻¹)

79.0 ± 26.3

148.6 ± 42.9***

90.5 ± 21.6

103.2 ± 24.4***

Salt (g d⁻¹)

11.7 ± 3.3

11.0 ± 3.1

7.3 ± 1.9

7.1 ± 1.9

Protein (g kg⁻¹ BW)

3.3 ± 0.7

1.5 ± 0.3***

2.2 ± 0.5

1.1 ± 0.2***

Energy density (heated) (kcal g⁻¹)

1.94 ± 0.09

2.03 ± 0.08***