Table 1 Composition of the experimental diets as well as baseline dietary habits of participants

Energy (kcal)

2113.0 ± 677.9

2306.6 ± 210.5^a

2319.9 ± 266.6^a

Protein (%kcal)

17.6 ± 2.6

17.4

17.3

Carbohydrates (%kcal)

50.2 ± 5.8

55.5^a

55.6^b

Fat (%kcal)

33.2 ± 5.2

28.9^a

29.6^b

  Saturated (%kcal)

12.0 ± 2.8

9.4^a

9.8^b

  Monounsaturated (%kcal)

13.5 ± 2.5

12.0^a

12.6

  Polyunsaturated (%kcal)

5.2 ± 1.3

4.8

4.9

Cholesterol (mg/d)

266.1 ± 90.8

319.8 ± 29.2^a

322.2 ± 37.0^a

Total fibers (g/d)

21.3 ± 6.8

25.8 ± 2.4^a

25.8 ± 3.0^a

Calcium (mg/d)

1167.3 ± 500.8

445.9 ± 40.7^a

1550.4 ± 178.2^a,b

Vitamin D (mcg/d)

6.6 ± 3.0

3.7 ± 0.3^a

12.2 ± 1.4^a,b

Alcohol (g/d)

2.7 ± 3.1

0^a

0^a

Glycemic Index

ND

54.2

51.3

Glycemic Load

ND

146.7

135.7