Document Classification

Section Type: METHODS

Text: The experimental diets included a lower-fat control diet with no pistachios [25 % total fat ; 8 % saturated fatty acids (SFAs), 9 % monounsaturated fatty acids (MUFAs), and 5 % polyunsaturated fatty acids (PUFAs)], 1 serving/d of a pistachio diet (1 PD ; 10 % of energy from pistachios ; 30 % total fat ; 8 % SFAs, 12 % MUFAs, and 6 % PUFAs), and 2 servings/d of a pistachio diet (2 PD ; 20 % of energy from pistachios ; 34 % total fat ; 8 % SFAs, 15 % MUFAs, and 8 % PUFAs).