TABLE 2.
Outpatient diet composition1
| Glucose |
Fructose |
|||
| Diet components | Baseline | Intervention | Baseline | Intervention |
| Energy (kcal) | 1891 ± 153 | 2602 ± 148 | 2066 ± 181 | 2534 ± 156 |
| Protein (g) | 73 ± 6 | 88 ± 6 | 81 ± 6 | 85 ± 6 |
| Total fat (g) | 67 ± 7 | 89 ± 7 | 78 ± 10 | 80 ± 7 |
| Available carbohydrate (g) | 235 ± 22 | 342 ± 23 | 239 ± 17 | 355 ± 20 |
| Complex carbohydrate (g) | 112 ± 11 | 111 ± 10 | 105 ± 12 | 115 ± 10 |
| Experimental beverage sugar (g) | 0 | 157 ± 5 | 0 | 158 ± 7 |
| Other added sugar (g) | 81 ± 19 | 56 ± 10 | 107 ± 12 | 64 ± 11 |
| Total fiber (g) | 22 ± 3 | 18 ± 2 | 19 ± 2 | 19 ± 2 |
| Glycemic index2 | 59 ± 1 | 81 ± 13 | 60 ± 2 | 45 ± 13 |
| Glycemic load2 | 167 ± 21 | 304 ± 173 | 160 ± 9 | 157 ± 114 |
1
All values are means ± SEMs. The composition of the ad libitum diet consumed during the outpatient periods was estimated from 24-h food recall interviews.
2
Calculations were based on the glucose standard.
3,4
Significantly different from baseline (Student's t test): 3P < 0.0001, 4P < 0.05.