PubMed Central, Table 4: Nutr Cancer. 1998; 32(3): 165–73.

Effect of diets containing 30 or 60% meat on concentrations of iron and bile acids in fecal water and of total fatty acids in feces a.

	Iron ^b μg/g dry feces		Bile Acids ^b μmol/g dry feces		Total Fatty Acids ^c mg/g
Groups	Low Meat	High Meat	Low Meat	High Meat	Low Meat	High Meat
Lard	9.4 ± 1.2	10.3 ± 2.7	2.33 ± 0.64	2.29 ± 1.01	62.2 ± 13.4	84.5 ± 13.0
Olive	11.0 ± 0.7	15.5 ± 1.2^**	3.72 ± 0.98 ^**	5.55 ± 2.26^**	8.7 ± 3.5	12.7 ± 5.8^***
Beef	6.7 ± 1.2^*	11.9 ± 3.1	2.09 ± 0.57	3.39 ± 0.57	51.9 ± 14.7	72.6 ± 23.3
Chick	7.3 ± 1.0	6.7 ± 0.7	3.44 ± 0.21^*	6.79 ± 2.08^***	7.1 ± 0.8	9.6 ± 2.6^***
Bacon	10.7 ± 2.3	12.0 ± 2.0	2.08 ± 0.43	2.44 ± 0.71	22.7 ± 0.1	26.9 ± 10.2^***
ANOVA P values
meat level effect	0.000		0.000		0.058
meat type effect	0.000		0.000		0.000
level x type effect	0.003		0.008		NS

^a Diets are defined in Table 1. Statistical significance is as follows:

^*** p < 0.001;

^* p < 0.05 vs. lard-fed control by Dunnett’s test. Separated ANOVA and Dunnet’s test were done for Low Meat and High Meat subsets, for iron and bile acids values, because the (level x type) interaction was significant.

^b Mean ± SD (n = 5 cages)

^c The pool of feces from10 rats in each group was assayed in duplicate, for total fatty acids.

Nutr Cancer. 1998; 32(3): 165–73.