Table 3.

Regression analysis of total fruit, fibre and key low GI diet components against change in HbA_1c

Key diet componentsa	Adjusted r	Regression model, p value	Key component, p value
Low GI fruit	−0.233	0.011	0.0017
Low GI bread	−0.228	0.012	0.002
Parboiled rice	−0.069	0.299	0.124
Legumes	−0.047	0.346	0.157
Low GI cereal	−0.032	0.372	0.176
Pasta	−0.050	0.456	0.252
Bulgar	−0.052	0.462	0.258
Barley	−0.101	0.689	0.672

^aAll models were adjusted for change in fibre (g/kJ or kcal) and total fruit (% of available carbohydrate) intake