Effect of altering source and amount of dietary ...
Supplementary-Table 1: Selection of foods used during metabolic profiles.
|BREAKFAST FOODS |MENUS* |LUNCH FOODS |MENUS* |
|Corn flakes |H,M |White bread |H,M |
|White bread |H,M |Margarine |H,M,L |
|Margarine |H,M,L |Cottage cheese (1%) |H,M,L |
|Strawberry jam |H,M,L |Turkey breast |H,M,L |
|Sugar |H,M,L |Tomatoes, cucumbers |H,M,L |
|Milk (1%) |H,M,L |Arrowroot cookies |H,M,L |
|Peanut butter |M |Grapes |H,M,L |
|Canola Oil |M |Milk (1%) |H,M,L |
|Olive oil margarine |M |Sugar |H,M,L |
|Psyllium breakfast cereal |L |Canola oil |M |
|Wholegrain pumpernickel bread |L |Olive oil margarine |M |
|Apple or orange juice |H,M,L |Almonds |M |
|Coffee or tea |H,M,L |Instant mashed potatoes |M |
| | |Wholegrain pumpernickel bread |L |
| | |Mixed beans |L |
| | |Orange juice |H,M,L |
| | |Coffee or tea |H,M,L |
H=High-GI; M=Low-CHO; L=Low-GI.
Supplementary-Table 2: Sample menus.
|High-GI (ID#104) |Low-GI (ID#112) |Low-CHO (ID#223) |
|Food |Amount |Food |Amount |Food |Amount |
|BREAKFAST | |BREAKFAST | |BREAKFAST | |
|Cornflakes |31g |Psyllium cereal |49g |Cornflakes |29g |
|White bread |57g |Pumpernickel bread |83g |White bread |39g |
|Margarine |13g |Margarine |14g |Olive oil margarine |13g |
|Jam |19g |Jam |19g |Jam |9g |
|Milk |232g |Milk |251g |Milk |233g |
|Orange juice |168g |Orange juice |183g |Orange juice |100g |
|Coffee |250ml |Coffee |250ml |Peanut butter |10g |
|LUNCH | |LUNCH | |Canola oil |6g |
|White bread |76g |Pumpernickel bread |43g |LUNCH | |
|Margarine |21g |Margarine |21g |Mashed potato* |30g |
|Turkey |65g |Turkey |23g |Almonds |17g |
|Tomato |93g |Tomato |100g |Turkey |63g |
|Cucumber |93g |Cucumber |100g |Tomato |92g |
|Cookie |11g |Mixed beans |182g |Cucumber |92g |
|Grapes |133g |Cookie |11g |Cookie |9g |
|Milk |275g |Grapes |148g |Grapes |139g |
|Coffee |250ml |Milk |299g |Milk |277g |
| | |Coffee |250g |Olive oil margarine |20g |
| | | | | | |
|Carbohydrate |180g(55%) |Carbohydrate |194g(57%) |Carbohydrate |143g(44%) |
|Fat | 42g (29%) |Fat |41g (27%) |Fat |58g (40%) |
|Protein | 55g (17%) |Protein |57g (17%) |Protein |54g (16%) |
|Fiber | 9g |Fiber |48g |Fiber |10g |
|GI | 61 |GI | 49 |GI | 61 |
* dry weight
Supplementary-Table 3: Nutrient intakes during metabolic profile tests.
|Group |Period |Energy |Fat |Protein |CHO |Fiber |GL |GI |
| | |(kcal) |(g) |(g) |(g) |(g) |(g) |(%) |
|BREAKFAST | | | | | | | |
|HH |Baseline |895±29 |13±1 |14±1 |84±3 |3±0 |54±2 |65±0 |
| |End |895±29 |13±1 |14±1 |84±3 |3±0 |54±2 |65±0 |
|LH |Baseline |807±42 |12±1 |13±1 |76±4 |2±0 |49±3 |65±0 |
| |End |815±42 |12±1 |13±1 |76±4 |2±0 |49±3 |65±0 |
|LL |Baseline |769±54 |11±1 |12±1 |72±5 |2±0 |47±3 |64±0 |
| |End |798±59 |13±2 |16±1 |70±5 |22±2* |35±2* |51±0* |
|MH |Baseline |815±33 |12±1 |13±1 |76±3 |2±0 |49±2 |65±0 |
| |End |819±25 |13±1 |13±1 |75±3 |2±0 |48±2 |65±0 |
|MM |Baseline |878±54 |13±1 |14±1 |82±5 |3±0 |53±3 |65±0 |
| |End |899±50 |23±1* |15±1 |62±4* |3±0 |40±2* |65±0 |
|LUNCH | | | | | | | |
|HH |Baseline |1120±38 |23±1 |34±1 |75±3 |5±0 |43±2 |57±0 |
| |End |1120±38 |23±1 |33±1 |75±3 |5±0 |43±1 |57±0 |
|LH |Baseline |1000±50 |21±1 |30±2 |67±3 |4±0 |38±2 |57±0 |
| |End |1060±50 |22±1 |31±2 |73±6 |5±1 |42±4 |57±0 |
|LL |Baseline |953±67 |20±1 |28±2 |65±4 |4±0 |37±2 |57±0 |
| |End |878±75 |17±1 |24±2 |64±6 |12±1* |32±3* |50±1* |
|MH |Baseline |991±33 |21±1 |29±1 |67±2 |4±0 |39±1 |58±0 |
| |End |1020±38 |22±1 |30±1 |68±2 |5±0 |39±1 |57±0 |
|MM |Baseline |1160±71 |25±2 |33±2 |78±4 |5±0 |45±3 |58±0 |
| |End |1070±71 |27±2 |32±2 |62±4* |6±0 |35±2* |57±1 |
Values are means±SEM.
* significantly different from respective value at baseline.
Supplementary-Table 4: Comparison of subjects in the different metabolic profile test groups at baseline.
| |HH |LH |LL |MH |MM |
|n (M:F) |19:15 |6:11 |5:11 |10:8 |13:6 |
|Age (y) |59.8±1.3 |60.9±1.7 |62.0±1.7 |63.0±2.1 |57.6±1.4 |
|Weight (kg) |88.2±2.4 |83.3±3.7 |79.5±4.0 |86.6±3.4 |87.8±3.6 |
|Height (cm) |168±1.8 |162±1.8 |164±2.2 |167±2.4 |169±2.2 |
|BMI (kg/m²) |30.6±0.7 |31.6±1.2 |29.4±1.0 |30.6±0.8 |30.3±1.0 |
|Waist Circumference (cm) |103±2 |99±2 |97±3 |101±2 |102±2 |
|HbA1c (%) |6.11±0.12 |6.06±0.14 |6.15±0.16 |5.91±0.11 |6.29±0.17 |
|Fasting Glucose (mmol/L) |7.39±0.25 |7.13±0.19 |7.23±0.24 |7.21±0.23 |7.69±0.28 |
|Fasting Insulin (mmol/L) |61±4 |58±9 |59±12 |49±6 |44±5 |
|HOMA Resistance index |3.4±0.3 |3.0±0.5 |3.3±0.7 |2.7±0.4 |2.5±0.3 |
|HOMA beta-cell index |57±4 |55±9 |51±9 |47±7 |39±5 |
|Total Cholesterol (mmol/L) |4.70±0.17 |5.12±0.28 |4.84±0.25 |4.80±0.16 |5.28±0.21 |
|Triglycerides (mmol/L) |1.93±0.16 |1.80±0.16 |1.78±0.19 |1.86±0.19 |1.78±0.18 |
|HDL Cholesterol (mmol/L) |1.15±0.05 |1.21±0.06 |1.22±0.07 |1.07±0.05 |1.15±0.06 |
|LDL Cholesterol (mmol/L) |2.69±0.14 |3.09±0.25 |2.81±0.21 |2.88±0.17 |3.31±0.15 |
Values are means±SEM. None of the differences between groups is statistically significant.
Supplementary-Table 5: Mean daily nutrient intakes during the study.
| |High-GI |Low-GI |Low-CHO |
| |(n=34) |(n=33) |(n=37) |
|Energy (kcal) |1850±65 |1850±64 |2080±70 |
|Protein (% en) |20±0.5 |20±0.6 |19±0.4 |
|Total fat (% en) |30±0.8b |26±1.0c |40±0.7a |
|Saturated fat (% en) |10±0.5a |8±0.5b |11±0.3a |
|Monounsaturated fat (% en) |12±0.4b |11±0.5c |18±0.4a |
|Polyunsaturated fat (% en) |5±0.2b |5±0.2b |8±0.2a |
|Carbohydrate (% en) |47±1b |52±1a |40±1c |
|Glycemic Index |64±0.4a |55±0.4c |59±0.6b |
|Glycemic Load (g) |136±3a |136±3a |110±2b |
|Dietary Fiber (g) |21±0.8b |38±1.8a |24±1.0b |
Values are means±SEM for means of 3-day diet records collected at 1, 3, 6, 9 and 12 months after randomization.
abc Means with a different letter superscript differ significantly, p ................
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