There are numerous possibilities in adjusting both the level and source of fat. The following formulas could be used to induce obesity and metabolic syndrome. Contact us to discuss the use of these diets or one that better meets your needs (and read below for background information).
TD.06414 Adjusted Calories Diet (60/Fat)
TD.06415 Adjusted Calories Diet (45/Fat)
TD.03584 35% Lard Diet (Adj., No C)
TD.93075 Adjusted Calories Diet (55/fat)
TD.95217 Adjusted Fat Diet
TD.96132 Adjusted Fat Diet
TD.88137 Adjusted Kcal Diet (42% from fat
TD.08811 45% Kcal Fat Diet (21% MF, 2% SBO)
(Download DIO flyer for comparison of some of the diets listed above)
Control Diets (for high fat diets)
Purified control diets can be designed in several ways, depending on what features the researcher wants to modify relative to the high fat diet. Below are just two examples. Contact us for more information.
TD.06416 Adjusted Calories Diet (10/Fat) (a possible control for TD.06415 & TD.06414 listed above)
TD.08810 Low Glycemic Control Diet
Other Types of Fat Adjusted Diets
TD.96355 Ketogenic Diet
TD.84224 Essential Fatty Acid Deficient Diet
Diets for Diet Induced Obesity (DIO)
Purified high fat diets used to induce obesity and obesity-related complications such as diabetes and metabolic syndrome typically have from 40-60% of energy derived from fat. This flyer summarizes relevant diet details for several different diets, and includes a table with information on the fatty acid profile of various fat sources used in purified diets.
As a reference point, the AIN purified diets have in the range of 4-7% fat by weight, or about 10-18% of energy from fat. Adding fat (at the expense of carbohydrate) is done to increase the kcal density. Diets with higher fat levels will have a greater kcal density, since fat contains 9 kcal/g vs. 4 kcal/g for carbohydrate or protein. The AIN-93G diet contains approx. 3.8 kcal/g, while a typical diet with 45% kcal from fat has ~4.5 kcal/g and a diet with 60% of kcal from fat has ~5.0-5.5 kcal/g. In the formulation of a high fat diet, it is common to adjust other nutrients (vitamins, minerals, protein) relative to energy content.
A number of different fat sources can be used (solid fats, oils), and diets can be designed to target a specific fat level or fatty acid profile.
The amount and type of fat used can affect pellet quality. As the fat level increases, pellet quality (durability) is compromised. Some higher fat formulas are available only in non-pelleted form. Depending on the fat source used, the non-pelleted form could be dense and crumbly, dough-like, or paste like.
For general information, please contact us at tekladinfo@harlan.com. For technical questions, please contact us at askanutritionist@harlan.com.