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Energy-adjusted intake was calculated using the nutrient-density method [34].
Therefore only results using the nutrient density method are presented.
Daily intake of red and white meats and fruits and vegetables were energy-adjusted using the nutrient density method [14].
Dietary variables were energy-adjusted using the multivariate nutrient-density method.
We adjusted for total energy intake using the multivariate nutrient density model, by computing nutrient density for each variable expressed in mcg (or mg) per 1000 kcal of intake and including total calories as a continuous variable in the model [ 30].
We adjusted for total energy intake using the multivariate nutrient density method [ 25].
For energy-adjustment, we used the nutrient residual method (energy-adjusted) and performed sensitivity analyses using the multivariate nutrient density method [ 32].
Nutrient intakes were calculated using the FSA's Nutrient Databank, with nutrient and energy values assigned to each food in the Databank.
Nutrient calculations were estimated by using the Food Processor 10.1 nutrient software program (ESHA Research, Salem, OR).
The food intake data were converted to nutrient intake using the European Nutrient Database [ 17].
These included the nature of the yeast strain used, the inoculation cell density and the requirement for any additional nutrients.
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