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Table 5 Substrate oxidation parameters for subjects on a low GI and high GI diet (n = 9), with incremental changes from pre-breakfast baseline

From: Does the ingestion of a 24 hour low glycaemic index Asian mixed meal diet improve glycaemic response and promote fat oxidation? A controlled, randomized cross-over study

Outcome measure Low GI High GI p-value
RQ (10 h) 0.887 ± 0.038 0.898 ± 0.032 0.018
Incremental RQ (10 h) 0.074 ± 0.038 0.099 ± 0.032 <0.001
Incremental RQ breakfast 0.064 ± 0.034 0.087 ± 0.026 <0.001
Incremental RQ lunch 0.071 ± 0.025 0.103 ± 0.026 <0.001
Incremental RQ snack 0.102 ± 0.046 0.115 ± 0.031 0.287
CHO oxidation (10 h) (g/min) 0.213 ± 0.044 0.229 ± 0.042 0.011
Incremental CHO oxidation (10 h) (g/min) 0.105 ± 0.044 0.132 ± 0.042 <0.001
Incremental CHO oxidation post-breakfast (g/min) 0.085 ± 0.039 0.106 ± 0.035 0.002
Incremental CHO oxidation post-lunch (g/min) 0.105 ± 0.026 0.140 ± 0.037 <0.001
Incremental CHO oxidation post-snack (g/min) 0.145 ± 0.051 0.161 ± 0.043 0.241
Fat oxidation (10 h) (g/min) 0.043 ± 0.021 0.034 ± 0.017 0.002
Incremental fat oxidation (10 h) (g/min) −0.033 ± 0.021 −0.050 ± 0.017 <0.001
Incremental fat oxidation post-breakfast (g/min) −0.032 ± 0.017 −0.047 ± 0.023 <0.001
Incremental fat oxidation post-lunch (g/min) −0.033 ± 0.014 −0.052 ± 0.015 <0.001
Incremental fat oxidation post-snack (g/min) −0.048 ± 0.025 −0.059 ± 0.018 0.076
  1. Values are expressed as mean ± SD; GI: glycaemic index; RQ = respiratory quotient, CHO = carbohydrate
  2. P-values from paired students t-test when comparing substrate oxidation between the low and high GI diet