Effect of consuming novel foods consisting high oleic canola oil, barley β-glucan, and DHA on cardiovascular disease risk in humans: the CONFIDENCE (Canola Oil and Fibre with DHA Enhanced) study – protocol for a randomized controlled trial

Table 2 Details and nutritional composition of the study cookies

Nutritional component measurements	Control flour + HOCO-DHA	Barley flour + control oil	Barley flour + HOCO-DHA	Control flour + control oil
Weight (g)	52	50	52	53
Energy (kcal/kJ)^a	213/891	221/924	221/924	213/891
Total carbohydrates (g)^a	23	25	25	23
Total proteins (g)^a	4	4	4	4
Total fiber (g)^a	0.46	3.17	3.17	0.46
Beta glucan (g)^a	0	1.09	1.09	0
Total fat (% weight)	24	24	23	24
SFA (%)	12.50	35.39	12.58	33.75
MUFA (%)	63.37	28.95	64.23	31.08
PUFA (%)	24.13	35.67	23.20	35.16
n-3 PUFA (%)	6.44	0.61	6.28	0.48
n-6 PUFA (%)	17.53	34.91	16.91	34.69

DHA docosahexaenoic acid, HOCO high-oleic acid canola oil, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, SFA saturated fatty acid
^aValues were calculated based on the values of the ingredients. Cookies were made with three different flavors: cocoa, ginger, and lemon. Values presented are the average of the flavors, and there were no major differences between flavors for the measurements

ISSN: 1745-6215