Document Classification

Section Type: RESULTS

Text: Relative to the control yoghurt, mean energy (7. 42 vs 5. 83, 5. 60, 5. 24 MJ), fat (97. 4 vs 74. 4, 74. 2, 67. 5 g ; 48. 8 vs 46. 8, 48. 9, 47. 6 % energy), protein (59. 1 vs 50. 0, 44. 0, 40. 8 g ; 13. 2 vs 13. 9, 12. 9, 12. 8 % energy), and carbohydrate (171. 5 vs 140. 9, 130. 2, 126. 0 g ; 38. 0 vs 39. 3, 38. 2, 39. 6 % energy), intakes were progressively reduced with increasing doses of Olibra fat in the total group (P < 0. 001).