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Nutrient Low-GI diet High-GI diet Carbohydrate (g/% of energy) 255/55 239/54 Starch (g) 215 205 Dietary fiber, corrected for resistant starch (g) 38 34 Glucose (g) 11 10 Fructose (g) 13 12 Sucrose (g) 9 8 Protein (g/% of energy) 84/18 78/18 Fat (g/% of energy) 57/27 60/29 Fatty acids Saturated (g/% of energy) 19/9 18/9 Monounsaturated (g/% of energy) 25/12 26/12 Polyunsaturated(g/%of energy) 14/7 15/7 Energy kcal 1,880 1,820 IF kJ 7,870 760 Data represent the mean for all 7 days of three analyses for each diet. Chemical analyses were performed on a menu calculated to contain 2,000 kcal (8,370 kJ). Calculations of % of energy were based on the energy levels calculated from the analysis of carbohydrates, protein, and fat. Fatty acids were calculated from the relative fatty acid composition and the energy levels calculated from the analysis of carbohydrates, protein, and fat. Energy was calculated from the analysis of carbohydrates, protein, and fat.
Starchy food Contribution % (carbohydrate basis) Low-GI diet (ref. no.) High-GI diet (ref. no.) Whole grain barley bread 23 58 (22) Whole meal barley bread 23 100 (22) White durum pasta 21 67 (23) White durum bread 21 100 (23) Parboiled rice 21 65* Sticky rice 21 86* Whole grain barley porridge 3 35 (24) Whole meal barley porridge 3 98 (25) Whole red lentils 2 36 (26) Ground red lentils 2 70† Whole white beans 2 40 (26) Ground white beans 2 74† Whole red kidney beans 2 36 (30) Ground red kidney beans 2 70 (30) Whole brown beans 2 40‡ Ground brown beans 2 74‡ Ordinary maize starch muffins 1 68* High-amylose maize starch muffins 1 96* Ordinary maize flour 0.5 50* High-amylose maize flour 0.5 81* The structure of the starchy foods was changed with the purpose of varying the Gl (with white bread as reference) of the diets while maintaining an identical gross nutrient composition. All other dietary constituents were kept identical in both test diets.
* GI predicted from in vitro assay according to Granfeldt et al.[30] † Estimated assuming an increase in Gl due to milling, as in red kidney beans. ‡ Properties assumed to be similar to those in the corresponding white bean product.[27] Ordinary maize products are 25% amylose; high-amylose products are 70% amylose.
Meal Low-GI day High-GI day Breakfast Pasta porridge:
- 73 g durum pasta*
- 18 g margarine
- 30 g strawberries
- 3 g sugar
127 g bread made from durum wheat* 18 g margarine 30 g strawberries 3 g sugar 150 ml low-fat milk 150 ml low-fat milk Lunch 54 g durum pasta* 95 g bread made from durum wheat* Salmon sauce:
- 5 g flour
- 10 g margarine
- 100 ml low-fat milk
- 50 g salmon
- 10 g leek
Salmon sauce:
- 5 g flour
- 10 g margarine
- 100 ml low-fat milk
- 50 g salmon
- 10 g leek
45 g green beans 45 g green beans 45 g bread made of whole barley seeds* 45 g bread made of whole barley seeds* 3 g margarine 3 g margarine 105 g orange 105 g orange Dinner Chili con carne:
- 40 g white beans, whole*
- 50 g minced meat
- 30 g onion
- 3 g garlic
- 60 g tomato, crushed
- 10 g tomato, puree
- 15 g margarine
Chili con carne:
- 40 g white beans, whole*
- 50 g minced meat
- 30 g onion
- 3 g garlic
- 60 g tomato, crushed
- 10 g tomato, puree
- 15 g margarine
47 g parboiled rice* 47 g sticky rice* Tomato salad:
- 65 g tomato
- 5 g canola oil
- 2 g vinegar
Tomato salad:
- 65 g tomato
- 5 g canola oil
- 2 g vinegar
Snack 75 g bread made of whole barley seeds* 75 g bread made of ground barley seeds* 6 g margarine 6 g margarine 150 ml low-fat milk 150 ml low-fat milk Apple rice:
- 32 g parboiled rice*
- 5 g honey
- 40 g apple
- 5 g lemon juice
Apple rice:
- 32 g sticky rice*
- 5 g honey
- 40 g apple
- 5 g lemon juice
* Foods with different Gl values.
Baseline Low GI % Change High GI % Change P Fasting plasma glucose (mmol/l) 10.3 ± 3.2 8.8 ± 3.1 - 14.6* 9.0 ± 3.1 - 13.3* 0.471 HbA1c (%) 7.2 ± 1 4 6.7 ± 1.3 - 5.9† 6.9 ± 1.3 - 3.6 0.107 Fructosamine (µmol/l) 353 ± 78 347 ± 72 - 1.8 356 ± 75 0.8 0.050 Fasting plasma insulin (mU/l) 13.6 ± 8.4 12.5 ± 4.5 - 8.3 12.7 ± 5.0 -6.3 0.930 Insulin sensitivity (M/l) 4.3 ± 2.8 5.6 ± 2.8 30† 5.2 ± 2.5 21‡ 0.305 Data are means ± SD. P includes values for differences between the low- and high-GI diets. Significant changes during the dietary periods when compared with baseline:
* P < 0 001 † P < 0.01 ‡ P < 0.05
Baseline Low GI % Change High GI % Change p Serum cholesterol (mmol/l) 5.79 ± 0.78 4.23 + 0.73 -27* 4.46 ± 0.87 -23* 0.002 Serum triglycerides (mmol/l) 1.80 ± 1.00 1.25 ± 0.58 -30* 1.22 ± 0.57 -32* 0.877 HDL cholesterol (mmol/l) 1.06 ± 0.26 0.88 ± 0.28 -17t 0.87 + 0.27 -19t 0.700 HDL triglycerides (mmol/l) 0.10 ± 0.05 0.09 ± 0.06 -10 0.07 ± 0.04 -35 0.086 VLDL cholesterol (mmol/l) 0.56 ± 0.48 0.37 ± 0.21 -34 0.41 + 0.27 -27 0.494 VLDL triglycerides (mmol/l) 1.28 ± 0.98 0.94 ± 0.47 -27 0.99 ± 0.57 -23 0.117 LDL cholesterol (mmol/l) 4.03 ± 0.78 2.87 + 0.70 -29* 3.13 ± 0.90 -22* 0.003 LDL triglycerides (mmol/l) 0.42 ± 0.10 0.33 ± 0.09 -20* 0.34 ± 0.09 -18† 0.573 LDL/HDL cholesterol 3.96 ± 1.15 3.66 ± 1.57 -8 3.84 ± 1.24 -3 0.121 ApoA-1 (mg/dl) 125.8 ± 16.24 99.3 ± 17.95 -21* 102.5 ± 15.56 - 19* 0.036 ApoB (mg/dl) 104.3 ± 16.25 78.9 ± 15.61 -24* 84.3 ± 14.67 - 19* 0.006 Apo(a) (U/l) 39.8 ± 296.2 307.0 ± 329.61 28* 304.2 ± 33S.36 27* 0.222 Data are means ± SD. P includes values for differences between the low- and high-GI diets. Significant changes during the dietary periods when compared with baseline:
* P < 0 001 † P < 0.01