TABLE 1.
Composition of the study diets1
| Study diet | LGI | HGI |
| GI,2a.u. | 40.3 ± 0.4 | 80.2 ± 1.0* |
| GL, a.u. | 102 ± 9 | 218 ± 24* |
| EI, kJ/d | 7400 ± 678 | 7890 ± 803 |
| Carbohydrate, g/d | 248 ± 23 | 272 ± 29 |
| Carbohydrate, % energy | 55.8 ± 0.1 | 57.7 ± 0.6 |
| Fat, g/d | 56 ± 5 | 60 ± 6 |
| Fat, % kJ | 31.9 ± 0.3 | 31.8 ± 0.3 |
| Protein, g/d | 77 ± 7 | 81 ± 8 |
| Protein, % energy | 17.4 ± 0.4 | 17.0 ± 0.1 |
| Fiber, g/d | 28 ± 3 | 28 ± 3 |
1
Data are mean ± SEM, = 13 (LGI) or 15 (HGI). *Different from LGI, P < 0.05.
2
GI, glycemic index; GL, glycemic load; a.u., arbitrary units; EI, energy intake.