Table 1.
Nutritional ingredients of control groups and intervention groups.
| Study ID | Nutritional Ingredients | Intervention | Control | |
|---|---|---|---|---|
| Nestel P (2004) [34] | Energy (kJ/day) | 7424 ± 2938 | 7524 ± 3947 | |
| Total fat (g/day) | 62 ± 34 | 67 ± 44 | ||
| Saturated fat (g/day) | 22 ± 14 | 26 ± 19 | ||
| Monounsaturated fat (g/day) | 20 ± 13 | 24 ± 17 | ||
| Polyunsaturated fat (g/day) | 11 ± 7 | 10 ± 7 | ||
| Protein (g/day) | 83 ± 32 | 89 ± 49 | ||
| Carbohydrates (g/day) | 222 ± 81 | 211 ± 100 | ||
| Fiber (g/day) | 33 ± 8 | 26 ± 13 | ||
| Cholesterol (mg/day) | 200 ± 119 | 235 ± 167 | ||
| Johnson SK (2005) [37] | Energy (kJ) | 1342 | 1251 | |
| Protein (g) | 11 | 9 | ||
| Fat (g) | 7 | 6 | ||
| Available carbohydrates (g) | 50 | 50 | ||
| Total dietary fiber (g) | 6 | 3 | ||
| Mollard RC (1) (2011) [38] | Energy (kcal) | 603.2 | 604.1 | |
| Weight (g) | 757.7 | 446.5 | ||
| Energy density (kcal·g−1) | 0.8 | 1.4 | ||
| Volume (mL) | 850.0 | 650.0 | ||
| Available carbohydrates (g/100 g) | 98.7 | 100.4 | ||
| Fiber (g) | 18.3 | 2.8 | ||
| Protein (g) | 26.1 | 22.8 | ||
| Fat (g) | 12.5 | 12.6 | ||
| Mollard RC (2) (2012) [39] | Energy (kJ/100 g) | 324.5 | 322.0 | |
| Fat (g/100 g) | 1.7 | 1.3 | ||
| Available carbohydrates (g/100 g) | 12.0 | 13.7 | ||
| Fiber (g/100 g) | 2.1 | 0.9 | ||
| Protein (g/100 g) | 3.5 | 2.6 | ||
| Mollard RC (3) (2014) [35] | Energy (kcal) | 300 | 300 | |
| Available carbohydrates (g) | 47.8 | 64.0 | ||
| Protein (g) | 16.1 | 9.9 | ||
| Fiber (g) | 11.3 | 2.8 | ||
| Fat (g) | 4.9 | 0.5 | ||
| Winham DM (2017) [36] | Energy (kcal) | 258.0 | 232.0 | |
| Carbohydrates (g) | 53.1 | 49.5 | ||
| Available CHO (g) | 47.6 | 49.5 | ||
| Fiber (g) | 5.5 | 0.7 | ||
| Protein (g) | 9.2 | 4.8 | ||
| Fat (g) | 2.3 | 0.5 | ||
| Zurbau A (2019) [40] | Potato | Pasta | ||
| GI | 28 | 85 | 45 | |
| GL | 14 | 42 | 42 | |
| Energy (kcal) | 418 | 423 | 462 | |
| Available CHO (g) | 50 | 50 | 94 | |
| Dietary fiber (g) | 20 | 6 | 5 | |
| Fat (g) | 14 | 15 | 2 | |
| Protein (g) | 23 | 22 | 17 | |
| Na (g) | 1.18 | 1.18 | 1.18 | |
| Alie J. Johnston (2020) [41] | Energy (kcal) | 202.0 | 200.0 | |
| Available CHO (%db) | 77.2 | 94.7 | ||
| Protein (%db) | 12.7 | 5.2 | ||
| Resistant starch (%db) | 0.2 | 0.2 | ||
| Insoluble dietary fiber (%db) | 5.5 | 2.3 | ||
| Soluble dietary fiber (%db) | 2.0 | 0.6 | ||
| Starch damage (%db) | 61.8 | 73.3 | ||
| Fat (%db) | 3.4 | 1.4 | ||
| Hafiz MS (2022) [42] | Weight (g) | 250.0 | 425.0 | |
| CHO (g) | 50.0 | 50.0 | ||
| Fiber (g) | 15.3 | 4.7 | ||
| Fat (g) | 8.0 | 8.0 | ||
| Protein (g) | 19.3 | 6.2 | ||
| Salt (g) | 0.8 | 0.8 | ||
| Energy (kJ) | 1447.6 | 1241.9 | ||
| Bajka BH (2023) [43] | Energy (kJ/serving) | 1823.1 | 1301.8 | |
| Protein (g/serving) | 27.16 | 12.88 | ||
| Fat (g/serving) | 8.84 | 3.33 | ||
| Starch (g/serving) | 42.5 | 45.3 | ||
| Available CHO (g/serving) | 48.2 | 48.1 | ||
| Available dietary fiber (g/serving) | 10.65 | 2.64 | ||
| Available sodium (g/serving) | 0.752 | 0.419 | ||