Table 3.

Primary Outcomes at Baseline and at the End of Feeding on Each Diet^a

Measure	Baselineb		Mean (SD) at End of Each Feeding Period
			High-Carbohydrate, High–Glycemic Index Diet		High-Carbohydrate, Low–Glycemic Index Diet		Low-Carbohydrate, High–Glycemic Index Diet		Low-Carbohydrate, Low–Glycemic Index Diet
	No. of Participants	Mean (SD)	No. of Participants	Mean (SD)	No. of Participants	Mean (SD)	No. of Participants	Mean (SD)	No. of Participants	Mean (SD)
Insulin sensitivityc	162	7.3 (5.8)	147	8.9 (9.5)	153	7 (6.4)d	151	7.9 (7.4)	151	8.1 (10.3)
Triglycerides, mg/dL	163	104.6 (67.1)	150	110.8 (65.7)	153	107.4 (59.2)	151	90.4 (48.1)d,e	153	86.4f (48.1)d,e
LDL cholesterol, mg/dL	163	153 (42.1)	150	138.6 (36.6)	152	146.2 (37.2)d	151	138 (36.1)e	153	138 (36.8)e
HDL cholesterol, mg/dL	163	58.3 (16)	150	56.9 (15.1)	153	57.3 (17.2)	151	59 (17.5)d	153	58.2 (15.7)
Systolic blood pressure, mm Hg	163	132 (9.1)	150	123.9 (11.5)	153	123.8 (10.5)	152	122.6 (10.3)	154	123.4 (10.1)

Abbreviations: HDL, high-density lipoprotein; LDL, low-density lipoprotein.

SI conversion factors: To convert cholesterol to mmol/L, multiply by 0.0259; triglycerides to mmol/L, multiply by 0.0113.

^aData reflect the distributions of outcome measures for each diet, while statistics and tests reported in the “Results” section reflect pairwise within-person differences estimated according to the crossover design. Therefore, mean differences reported in the text do not exactly match the differences between means in this table. Number providing outcome measures for each pair of diets: High carbohydrate, high glycemic index and high carbohydrate, low glycemic index: insulin sensitivity, 146; triglycerides, 149; LDL cholesterol, 148; HDL cholesterol, 149; systolic blood pressure, 149. High carbohydrate, high glycemic index and low carbohydrate, high glycemic index: insulin sensitivity, 135; triglycerides, 138; LDL cholesterol, 138; HDL cholesterol, 138; systolic blood pressure, 139. High carbohydrate, high glycemic index and low carbohydrate, low glycemic index: insulin sensitivity, 136; triglycerides, 140; LDL cholesterol, 140; HDL cholesterol, 140; systolic blood pressure, 141. High carbohydrate, low glycemic index and low carbohydrate, low glycemic index: insulin sensitivity, 142; triglycerides, 143; LDL cholesterol, 142; HDL cholesterol, 143; systolic blood pressure, 144. Low carbohydrate, high glycemic index and low carbohydrate, low glycemic index: insulin sensitivity, 147; triglycerides, 149; LDL cholesterol, 149; HDL cholesterol, 149; systolic blood pressure, 150.

^bBaseline measurements taken during screening visits while participants were eating their own diets.

^cInsulin sensitivity determined from blood glucose and insulin levels during a 2-hour 7-time point oral glucose tolerance test by the method of Matsuda and DeFronzo.¹³

^dP ≤ .01 in comparison with high-carbohydrate, high–glycemic index diet.

^eP ≤ .01 in comparison with high-carbohydrate, low–glycemic index diet.

^fP = .02 in comparison with low-carbohydrate, high–glycemic index diet.