Sentences with phrase «gl vegetables»

High - fiber, low - GL vegetables: Brussels sprouts, broccoli, string beans.

We found a stronger inverse association between increased intake of higher - fiber, lower - GL vegetables and weight change, consistent with experimental evidence suggesting an influence of these factors on satiety [8], glucose and insulin responses [21], fat storage [21], and energy expenditure [9].

Low - fiber, high - GL vegetables: carrots, cabbage, coleslaw, sauerkraut.

When we categorized vegetables as either lower or higher GL (S4 and S5 Tables), lower - GL vegetables were inversely associated with weight change (Fig 7), a difference that was marginally statistically significant (pooled p = 0.05).

High - fiber, high - GL vegetables: beans, lentils, tofu / soy, peas, lima beans, mixed vegetables, winter squash, potatoes, corn.

Not exact matches

But decreasing GL by eating, for example, red meat with vegetables, mitigated some of that weight gain.

We categorized fruits and vegetables as high or low GL similarly, with cutoffs of 0.7 for vegetables and 6.5 for fruits (S4 and S5 Tables).

Due to the large sample size and long follow - up period, we had the unique opportunity to investigate not only change in total fruit and vegetable intake, but also intake of individual fruits and vegetables and fruits and vegetables classified by fiber content and GL.

Fiber analyses included all fiber variables in one model: change in intake of high - fiber fruits, low - fiber fruits, high - fiber vegetables, and low - fiber vegetables; likewise for GL analyses.

Although these vegetables have nutritional value (potassium, vitamin C, vitamin B6, iron, fiber, and protein), they have a higher GL (lower carbohydrate quality) that could explain their positive association with weight change.

Components of fruits and vegetables that may differentiate their impact on weight change include fiber content, glycemic load (GL), and biologically active constituents like polyphenols and sugars.

Fruits and vegetables with similar nutritional value, including fiber and GL, were combined, for example, apples and pears.

GL was calculated by multiplying the carbohydrate content of each fruit / vegetable (grams per serving) by the glycemic index of that fruit / vegetable.