2.3. Intervention
In addition to the fat source (B1: 20 g of margarine, B2: 20 g of butter, and B3: 20 g of virgin olive oil) (Apart from the energy and nutrients provided by breakfast, participants adhered to a balanced diet totaling 1636 ± 527 Kcal/day, with a macronutrient distribution of approximately 55 ± 5% carbohydrates, 18 ± 4% protein, and 34 ± 4% fat. Lunch and dinner plans were designed according to participants’ daily energy expenditure and their dietary preferences. An introductory meeting was conducted with the participants at the beginning of the study, emphasizing the importance of maintaining their usual lifestyle habits (eating, physical activity, sleep, etc.) throughout the study duration.