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Twenty potential subjects were interviewed simultaneously by one of the investigators and a registered dietitian. The degree exclusion criteria included food allergies and sensitivities; gastrointestinal, liver, eating, or immune disorders; type 2 diabetes; vegetarianism; being on lipid-lowering drugs; and being unable to perform any of the tasks required of subjects. A 24-hour dietary recall was used for both subjective and objective evaluations. Two necessary subjective criteria for inclusion were attentiveness degree to food consumption and general knowledge about the degree fat and energy content of foods. Also necessary were having meal patterns, food choice selections, and fat content of the diet similar to that used in the study diet. Total energy intake to maintain weight had to exceed 10 MJ (2400 kcal)/d to insure that, at the necessary level of fat intake, the percent of energy from fat would not be excessive.
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