PubMed Central, Table 1: Nutr Cancer. 1998; 32(3): 165–73.

Composition of experimental diets (g of ingredient per 100 g of diet)

	Low-Meat Diet					High-Meat Diet
Group^a ingredient	Lard	Olive	Beef	Chick	Bacon	Lard	Olive	Beef	Chick	Bacon
beef^b	-	-	30	-	-	-	-	60	-	-
chicken^c	-	-	-	30	-	-	-	-	60	-
bacon^d	-	-	-	-	30	-	-	-	-	60
casein	23.5	23.5	5	7.3	10.2	40	40	3	7.6	13.9
lard	14	-	3.8	-	-	28	-	7.6	-	-
olive oil	-	14	-	-	-	-	28	-	-	-
chicken fat	-	-	-	0.6	-	-	-	-	1.2	-
sucrose	31.5	31.5	31.5	31.5	31.5	6	6	6	6	6
corn starch	17	17	17	17	17	10.2	10.2	10.2	10.2	10.2
cellulose	5.7	5.7	5.7	5.7	5.7	6.7	6.7	6.7	6.7	6.7
choline bitartrate	0.23	0.23	0.23	0.23	0.23	0.26	0.26	0.26	0.26	0.26
methionine	0.34	0.34	.34	0.34	0.34	0.4	0.4	0.4	0.4	0.4
corn oil AIN 76	2.5	2.5	2.5	2.5	2.5	2.5	2.5	2.5	2.5	2.5
mineral mix	4	4	4	4	4	4.68	4.68	4.68	4.68	4.68
vitamin mix	1.13	1.13	1.13	1.13	1.13	1.33	1.33	1.33	1.33	1.33

^a Values are g/100 g diet. The five “low meat” diets contained 16.5% fat and 23.8% protein, the five “high meat” diets contained 30.5% fat and 40.4% protein (including corn oil and methionine). Mineral mix and Vitamin mix according to AIN 76 composition

^b Freeze-dried cooked beef contained 34% fat and 61.7% protein

^c Freeze-dried cooked chicken (with skin) contained 44.6% fat and 51.1% protein

^d Freeze-dried cooked bacon contained 47.1% fat and 44.4% protein

Nutr Cancer. 1998; 32(3): 165–73.