Table 1.
Characteristics of eligible studies included in this meta-analysis.
| First Author and Year | Participants | Design | Criteria for GI Level (Duration) | Test Meal | Subsequent Food Intake | Key Findings | |
|---|---|---|---|---|---|---|---|
| Low-GI | High-GI | ||||||
| Anderson (2002) [28], Trial 2 |
n = 18 Age: 20–30 Gender: 18 M |
RCT | AUC (60 min) | Amylose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Amylopectin (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Sucrose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Polycose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Pizza meal according to one’s preference served at 60 min | Polycose resulted in significantly less food intake than did amylopectin |
| Anderson (2002) [28], Trial 3 |
n = 18 Age: 18–35 Gender: 18 M |
RCT | AUC (60 min) | Fructose-glucose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Sucrose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Polycose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal); Glucose (75 g aCHO, 0 g protein, 0 g fat, 0 g fiber, 300 kcal) beverage | Pizza meal according to one’s preference served at 60 min | No difference |
| Anderson (2010) [29], Trial 1 |
n = 17 Age: 20–30 Gender: 17 M |
RCT | AUC (30 min) | Regular cornstarch with tomato soup (a high-amylopectin granular starch, 46.5 g aCHO, 1 g protein, 0 g fat, <1.5 g fiber, 190 kcal) | Malto-dextrin with tomato soup (a highly processed, non-granular starch, 47 g aCHO, 1 g protein, 0 g fat, 1 g fiber, 192 kcal) | Pizza meal according to one’s preference served at 30 min | No difference |
| Anderson (2010) [29], Trial 2 |
n = 16 Age: 20–30 Gender: 16 M |
RCT | AUC (120 min) | Regular cornstarch with tomato soup (46.5 g aCHO, 1 g protein, 0 g fat, <1.5 g fiber, 190 kcal) | Malto-dextrin with tomato soup (47 aCHO, 1 g protein, 0 g fat, 1 g fiber, 192 kcal) | Pizza meal according to one’s preference served at 120 min | No difference |
| Flint (2006) [30] |
n = 28 Age: 24.8 (0.5) Gender: 28 M |
RCT | iAUC (180 min) | Reference bread (50 g aCHO, 12 g protein, 7 g fat, 5 g fiber, 319 kcal); Frosties + milk (50 g aCHO, 9 g protein, 3 g fat, 1 g fiber, 270 kcal) | Porridge + rolled oats + water + applesauce (50 g aCHO, 8 g protein, 5 g fat, 6 g fiber, 289 kcal) | A pasta salad served at 180 min | No difference |
| Furchner-Evanson (2010) [31] |
n = 21 Age: 20–30 Gender: 21 F |
RCT | AUC (120 min) | Dried plums (48 g aCHO, 3 g protein, 0 g fat, 6 g fiber, 238 kcal) | Low-fat cookies (54 g aCHO, 4 g protein, 0 g fat, 0 g fiber, 238 kcal); White bread (42 g aCHO, 6 g protein, 3 g fat, 3 g fiber, 238 kcal) | A meal (strawberry flavored low-fat yogurt and granola) served at 120 min | No difference |
| Holt (1995) [33] |
n = 9 Age: 19.3–29.0 Gender: 4 M, 5 F |
RCT | AUC (120 min) | Ordinary boilded rice (50 g aCHO, 4.2 g protein, 0.4 g fat, 1.5 g fiber, 218 kcal); High amylose puffed rice cakes (50 g aCHO, 6.3 g protein, 2.1 g fat, fiber 2.7 g, 235 kcal) | Quick-cooking rice (50 g aCHO, 5.4 g protein, 0.6 g fat, 1.1 g fiber, 214 kcal); Low amylose puffed rice cakes (50 g aCHO, 4.8 g protein, 2.0 g fat, 2.6 g fiber, 228 kcal) | Eat freely from a limited range of food items served at 120 min | No difference |
| Kaplan (2002) [34] |
n = 20 Age: 60–82 Gender: 10 M, 10 F |
RCT | AUC (105 min) + GI value (white bread as the reference) | Pearled barley (46.6 aCHO, 5.9 g protein, 2.7 g fat, 9.4 g fiber, GI = 36, 228 kcal) | Instant mashed potato (49.5 g aCHO, 5.1 g protein, 2.2 g fat, 3.1 g fiber, GI = 118, 233 kcal) | Lunch (sandwiches, muffins, cookies) served at 120 min | No difference |
| Kristensen (2010) [35] |
n = 16 Age: 24.1 (3.8) Gender: 6 M, 10 F |
RCT | GI value (white bread as the reference) | Refined wheat pasta (50 g aCHO, 24 g protein, 17 g fat, 2.2 g fiber, 454 kcal, GI = 38) | Refined wheat bread (50 g aCHO, 23 g protein, 17 g fat, 3.6 g fiber, 444 kcal, GI = 100) | Pizza meal served at 180 min | No difference |
| Lumaga (2012) [36] |
n = 14 Age: 24–39 Gender: 8 M, 6 F |
RCT | AUC (180 min) | Control beverage (37.3 g aCHO, 0 g Protein, 0 g fat, 0 g fiber, 149 kcal) | Fruit-based beverage (34.3 g aCHO, 1.0 g protein, 0.3 g fat, 2.5 g fiber, 149 kcal) | Compose lunch tray based on one’s own desire to eat served at 180 min | No difference |
| Rodin (1991) [37] |
n = 6 Age: 35.6 (2.4) Gender: 3 M, 3 F |
RCT | AUC value (135 min) | Pudding sweetened with fructose (50 g aCHO, 24% protein, 41% fat, 530 kcal) | Pudding sweetened with glucose (50 g aCHO, 24% protein, 41% fat, 520 kcal) | Buffet lunch served at 135 min | Lower energy intake after low-GI food intake |