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

Open Data