I have seen a lot of variability in experimental paper.
In some (most) cases the control diet is by default a high carbs diediet.t..
I am a novice here, so any help/suggestion is welcome.
Cheers
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A High fat/High Carb diet example:
F3282/S3282
Protein 20.5 % Fat 36.0 Fiber 0.0 %
Ash 3.5 Moisture
Very important question.
If possible, might I offer a somewhat less common perspective of emphasis?
It might be the case that a majority of studies treating different macro proportions as independent variables are perpetuating emphasis on perhaps the wrong thing. Micros (like minerals, polyphenals) and TYPES of macros might be the root cause of metabolic effects observed. The insulinogenic potential of different chow carbohydrates can vary enormously. More highly processed versus less. Moreover, if processed carbs are present in parallel with fiber, it seems to matter HOW these are combined. Refined fiber processed separately does not blunt the insulinogenic impact of refined carbs as much as those in the natural state.
Likewise, polyphenols (which sometimes wind up in chow without intention or specific measurement) tend to inhibit pancreatic lipase, delaying the impact of processed carbs.
Moreover, "fat" in the form of high omega-6 oils are vastly more inflammatory than those high in omega-3. (These terms apply to PUFAs). Saturated fats might resemble omega-6s more than 3s.
And, I guess I didn't answer your question,
though the methods sections referenced here might help: Article Fat and Sugar—A Dangerous Duet. A Comparative Review on Meta...
Hopefully, though, you might consider including the specifics I described above as candidate primary independent variables.
Cheers.