4.1. Energy and Macronutrient Intake and Composition of Patties
The primary outcome of this study was to document which voluntary changes in macronutrient intake were responsible for any observed changes in lipoprotein cholesterol concentrations. The current study confirmed significant increases in % energy from total fat, saturated fatty acids, and monounsaturated fatty acids during the HF treatment. We also calculated absolute change from baseline as previously reported by others [The calculations of daily fat intake during the LF and HF interventions assumed that, regardless of the method of cooking, drippings were not included in the final food product. We previously reported that pan-broiled, 25% fat ground beef lost 44–49% fat, depending on the degree of doneness [Many randomized studies have provided set guidelines for nutrient intake during the treatment phases and/or provided baseline diets before initiating dietary interventions [Saturated fatty acid intake by participants in this study exceeded dietary recommendations of less than 10% energy intake from saturated fatty acids; approximately 73% of U.S. males exceed this recommendation [