Dietary assessment
Participants reported their dietary intake using a three-day food record (i.e. non-consecutive two-weekdays and one weekend day) before each clinic visit. A food log with instructions on how to complete the dietary record with relevant portion size estimations was given to all participants to assist with accurate reporting. Participants were given a handout to provide details on portion size estimation, a listing of brand names, a detailed food description list and a food preparation list. Study participants brought the three-day food record on each of their clinic study visits and investigators reviewed the records with the participants to ensure accuracy and completion. Subjects were asked to bring any nutritional supplement products they were currently taking. Training personnel entered data from the three-day food records into the Nutrient Database System Research (NDSR; University of Minnesota, Minneapolis, USA) software. At the Purdue Dietary Assessment Center, the NDSR software was used to estimate the daily total energy (kcal) and daily nutrient intake values of foods and recipes based on estimates from the United States Department of Agriculture database [