Table 1 Control and high iron diet constituents
From: Dietary iron interacts with genetic background to influence glucose homeostasis
| Â | Control Iron | High Iron |
|---|---|---|
Energy from fat (kcal) | 11.8% | 11.8% |
Energy from carbohydrate (kcal) | 70.4% | 70.2% |
Energy from protein (kcal) | 11.8% | 17.9% |
Casein (g/Kg) | 200.0 | 200.0 |
Sucrose (g/Kg) | 549.7 | 544.99 |
Corn starch (g/Kg) | 150.0 | 150.0 |
Corn oil (g/Kg) | 50.0 | 50.0 |
DL-methionine (g/Kg) | 3.0 | 3.0 |
Mineral mix; iron deficient (g/Kg) | 35.0 | 50.0 |
Iron (g/Kg) | 0.287* | 5.0# |
Vitamin mix (g/Kg) | 10.0 | 10.0 |
Choline bitartrate (g/Kg) | 2.0 | 2.0 |
Ethoxyquin (g/Kg) | 0.01 | 0.01 |