Table 1 |
|||||
|
Food composition and nutritional characteristics of the experimental meals. |
|||||
|
High glycemic meals |
Low glycemic meals |
||||
|
Large meal |
Small meal |
Large meal |
Small meal |
||
|
|
|||||
|
Liquid 12% fat milk |
328 ± 8 |
153 ± 4 |
Liquid 12% fat milk |
554 ± 13 |
259 ± 6 |
|
White bread |
149 ± 3 |
70 ± 2 |
Long-grain white rice (boiled 29') |
45 ± 1 |
21 ± 1 |
|
Low-fat cheese |
37 ± 1 |
17 ± 0 |
Low-fat cheese |
51 ± 1 |
24 ± 1 |
|
Sucrose |
15 ± 0 |
7 ± 0 |
Fructose |
22 ± 1 |
10 ± 0 |
|
Oil |
10 ± 0 |
5 ± 0 |
Pear (raw) |
133 ± 3 |
62 ± 1 |
|
Butter |
3 ± 0 |
2 ± 0 |
Bran-cookies |
9 ± 0 |
4 ± 0 |
|
Water |
287 ± 7 |
133 ± 3 |
Oil |
14 ± 0 |
7 ± 0 |
|
Energy (kJ) |
3208 ± 55 |
1517 ± 35 |
3249 ± 74 |
1516 ± 35 |
|
|
Carbohydrate (g) |
111.0 ± 1.9 |
52.5 ± 1.2 |
112.3 ± 2.6 |
52.4 ± 1.2 |
|
|
Fat (g) |
22.3 ± 0.4 |
10.5 ± 0.2 |
22.6 ± 0.5 |
10.5 ± 0.2 |
|
|
Protein (g) |
30.6 ± 0.5 |
14.5 ± 0.3 |
31.0 ± 0.7 |
14.5 ± 0.3 |
|
|
Dietary fiber (g) |
5.4 ± 0.1 |
2.6 ± 0.1 |
6.4 ± 0.3 |
2.9 ± 0.1 |
|
|
Energy density (kJ/g) |
4.10 ± 0.00 |
4.18 ± 0.01 |
3.92 ± 0.00 |
3.93 ± 0.02 |
|
|
Glycemic load (g) |
95 ± 8 |
48 ± 4 |
45 ± 4 |
22 ± 2 |
|
|
Glycemic index % |
85 |
85 |
43 |
43 |
|
|
|
|||||
|
Mean ± SD |
|||||
|
Galgani et al. Nutrition Journal 2006 5:22 doi:10.1186/1475-2891-5-22 |
|||||
