Figure 3.

Mean ± SE fat and carbohydrate oxidation in the fasting state and diet-induce thermogenesis (DIT) (90 min postprandial) after the ingestion of high glycemic index (HGI) and low glycemic index (LGI) breakfast meals on days 1 and 5. Fat oxidation during HGI DIT evaluation is higher than LGI DIT (a,b) on days 1 and 5. Carbohydrate oxidation during LGI DIT evaluation is higher than HGI DIT (c,d) on days 1 and 5.

Cocate et al. Nutrition Journal 2011 10:1   doi:10.1186/1475-2891-10-1
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