Table 2.
Body mass and body composition before and after the three-week MGI and LGI diets.
| Parameter | ANOVA | MGI Diet | LGI Diet | Carryover Effect | |
|---|---|---|---|---|---|
| p-Value | p-Value | ||||
| Body mass (kg) | Before | 0.0311 | 65.3 ± 11.3 | 65.7 ± 11.9 | 0.1153 |
| (60.2–70.5) | (60.2–71.1) | ||||
| After | 65.9 ± 12.0 | 65.1 ± 11.7 # | |||
| (60.4–71.3) | (59.7–70.4) | ||||
| Fat-free mass (kg) | Before | 0.5954 | 51.2 ± 8.4 | 51.3 ± 9.0 | 0.2541 |
| (47.4–55.0) | (47.3–55.4) | ||||
| After | 51.4 ± 8.4 | 51.2 ± 8.6 | |||
| (47.6–55.2) | (47.2–55.1) | ||||
| Fat mass (kg) | Before | 0.3828 | 14.1 ± 4.3 | 14.3 ± 4.7 | 0.3064 |
| (12.2–16.1) | (12.2–16.5) | ||||
| After | 14.5 ± 5.0 | 13.9 ± 4.5 | |||
| (12.2–16.8) | (11.8–16.0) | ||||
| Total body water (L) | Before | 0.2268 | 37.6 ± 6.2 | 38.0 ± 6.5 | 0.5317 |
| (34.8–40.4) | (35.0–41.0) | ||||
| After | 37.7 ± 6.2 | 37.8 ± 6.3 | |||
| (34.9–40.5) | (34.9–40.7) | ||||
| Fat-free mass (%) $ | Before | 0.8168 | 78.5 ± 4.3 | 78.4 ± 4.8 | 0.4444 |
| (76.6–80.5) | (76.2–80.6) | ||||
| After | 78.3 ± 4.8 | 78.9 ± 4.4 | |||
| (76.1–80.5) | (76.9–80.9) | ||||
| Fat mass (%) $ | Before | 0.8168 | 21.5 ± 4.3 | 21.6 ± 4.8 | 0.4444 |
| (19.5–23.4) | (19.4–23.8) | ||||
| After | 21.7 ± 4.8 | 21.1 ± 4.4 | |||
| (19.5–23.9) | (19.1–23.1) | ||||
| Total body water (%) $ | Before | 0.6500 | 57.7 ± 4.8 | 58.1 ± 4.3 | 0.6636 |
| (55.6–59.9) | (56.1–60.0) | ||||
| After | 57.6 ± 5.1 | 58.3 ± 4.0 | |||
| (55.3–59.9) | (56.5–60.1) |
Values are means ± SD (and 95% confidence intervals). Abbreviations: MGI—moderate glycemic index, LGI—low glycemic index. # Statistically different form after MGI (p = 0.0483). $ percent of body mass (kg).