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Table 1 Food composition and nutritional characteristics of the experimental meals.

From: Acute effect of meal glycemic index and glycemic load on blood glucose and insulin responses in humans

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
  1. Mean ± SD