TABLE 1.
Food and nutrient intake during the intervention.
| Food group | Low-GID (n = 52) | CD (n = 52) | p-value1 |
| Total grains (g) | 240 ± 2.61 | 195 ± 8.73 | <0.0001 |
| Whole grains (g) | 196.8 ± 2.2 | 1.7 ± 0.72 | <0.0001 |
| Vegetables (g) | 380 ± 2.9 | 261 ± 12.3 | <0.0001 |
| Fruits (g) | 90.4 ± 0.9 | 86.9 ± 5.05 | NS |
| Kimchi (g) | 171 ± 4.2 | 109 ± 13.0 | <0.0001 |
| Fermented soybeans (g) | 22.2 ± 0.2 | 12 ± 0.72 | <0.0001 |
| Soybeans and tofu (g) | 76.8 ± 0.6 | 16.8 ± 1.44 | <0.0001 |
| Fishes and seafood (g) | 57.8 ± 0.7 | 26.1 ± 1.44 | <0.0001 |
| Meats (g) | 12.9 ± 0.1 | 30.9 ± 1.44 | <0.0001 |
| Seaweeds (g) | 7.4 ± 0.1 | 4.8 ± 0.72 | <0.0001 |
| Nuts (g) | 7.4 ± 0.1 | 2.3 ± 0.72 | <0.0001 |
| Perilla oil (g) | 5.7 ± 0.1 | 0.3 ± 0.72 | <0.0001 |
| Glycemic index of meal | 50.3 ± 3.55 | 68.1 ± 2.89 | <0.0001 |
| Energy (kcal) | 1834 ± 106 | 1859 ± 60.51 | 0.1385 |
| Carbohydrates (En %) | 67.2 ± 0.50 | 62.4 ± 0.40 | <0.0001 |
| Dietary fiber (g) | 36.7 ± 2.22 | 21.3 ± 0.83 | <0.0001 |
| Protein (En %) | 13.0 ± 0.17 | 14.0 ± 0.10 | <0.0001 |
| Fat (En %) | 19.5 ± 0.36 | 24.1 ± 0.33 | <0.0001 |
| Saturated fatty acids (En %) | 2.45 ± 0 | 6.3 ± 0.48 | <0.0001 |
| MUFA (En %) | 2.94 ± 0 | 5.3 ± 0.48 | <0.0001 |
| PUFA (En %) | 4.91 ± 0.49 | 5.3 ± 0.48 | NS |
| Cholesterol (mg) | 146 ± 9.32 | 272 ± 7.84 | <0.0001 |
Values are presented as means ± standard deviations.
1Statistical analysis with a two-sample t-test.
Low-GID, a low-glycemic diet representing Korean traditional balanced diet; CD, westernized diet; En %, energy percent; MUFAs, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids.