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

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

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

Values are expressed as mean ± SD; GI: glycaemic index; RQ = respiratory quotient, CHO = carbohydrate
P-values from paired students t-test when comparing substrate oxidation between the low and high GI diet

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