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 | |