TABLE 1.
Inpatient diet composition1
| Glucose |
Fructose |
|||
| Diet components | Baseline | Intervention | Baseline | Intervention |
| Energy (kcal) | 2390 ± 762 | 2390 ± 76 | 2398 ± 98 | 2398 ± 98 |
| Protein (g) | 90 ± 3 | 90 ± 3 | 91 ± 4 | 90 ± 4 |
| Total fat (g) | 80 ± 3 | 80 ± 3 | 80 ± 3 | 80 ± 3 |
| Available carbohydrate (g) | 329 ± 10 | 329 ± 10 | 330 ± 13 | 330 ± 13 |
| Complex carbohydrate (g) | 297 ± 9 | 146 ± 5 | 298 ± 12 | 146 ± 5 |
| Experimental beverage sugar (g) | 0 | 157 ± 5 | 0 | 158 ± 7 |
| Other added sugar (g) | 16 ± 3 | 12 ± 2 | 17 ± 3 | 13 ± 2 |
| Total fiber (g) | 21 ± 3 | 16 ± 1 | 21 ± 3 | 16 ± 1 |
| Glycemic index3 | 64 | 83 | 64 | 38 |
| Glycemic load3 | 200 ± 6 | 263 ± 8 | 200 ± 8 | 126 ± 5 |
1
Calculations were based on the diet consumed during the 24-h serial blood sampling period.
2
Mean ± SEM (all such values).
3
Calculations were based on the glucose standard.