Characteristics and outcomes of the studies included in the meta-analysis
| Study | Subjects (n) | Study design (GI of high versus low-GI diet)* | Duration on each diet (weeks) | Outcome HbA1c or fructosamine† | Endpoint low GI | Endpoint high GI |
|---|---|---|---|---|---|---|
| Type 1 subjects | ||||||
| Gilbertson et al. (16) | 104 | Parallel (79 vs. 77) | 52 | HbA1c | 8.0 (1) | 8.6 (1.4) |
| Giacco et al. (15) | 63 | Parallel (90 vs. 70) | 24 | HbA1c | 8.6 (0.9) | 9.1 (1.4) |
| Lafrance et al. (17) | 9 | Crossover (99 vs. 63) | 1.9 | Fructosamine | 2.9 (0.6) | 3.1 (0.3) |
| Fontvieille et al. (29)† | 12 | Crossover (90 vs. 53) | 5 | HbA1c | 8.3 (1.4) | 8.3 (1.5) |
| Fructosamine | 3.41 (0.42) | 3.88 (0.95) | ||||
| Fontvieille et al. (44) | 8 | Crossover (84 vs. 65) | 3 | Fructosamine | 2.17 (0.68) | 2.77 (0.59) |
| Collier et al. (24) | 7 | Crossover (82 vs. 69) | 6 | HbA1c | 10 (1.2) | 9.8 (1.5) |
| GSA§ | 10.7 (5.8) | 14.6 (5.0) | ||||
| Type 2 subjects | ||||||
| Fontvieille et al. (29)‡ | 6 | Crossover (90 vs. 53) | 5 | HbA1c | 8.3 (1.4) | 8.3 (1.5) |
| Fructosamine | 3.41 (0.42) | 3.88 (0.95) | ||||
| Komindr et al. (26) | 10 | Crossover (106 vs. 70) | 4 | HbA1c | 10.97 (1.55) | 11.15 (2.02) |
| Luscombe et al. (18) | 21 | Crossover (88 vs. 60) | 4 | Fructosamine | 3.22 (0.5) | 3.28 (0.55) |
| Jarvi et al. (27) | 20 | Crossover (83 vs. 57) | 3.5 | HbA1c | 6.7 (1.3) | 6.9 (1.3) |
| Fructosamine | 3.47 (0.72) | 3.56 (0.75) | ||||
| Frost et al. (25) | 51 | Parallel (82 vs. 77) | 12 | Fructosamine | 3.2 (1.43) | 3.6 (1.43) |
| Wolever et al. (28) | 15 | Crossover (87 vs. 60) | 2 | Fructosamine | 3.17 (0.46) | 3.28 (0.58) |
| Wolever et al. (32) | 6 | Crossover (86 vs. 58) | 6 | Fructosamine | 4.56 (1.3) | 5.12 (1.42) |
| Brand et al. (30) | 16 | Crossover (90 vs. 77) | 12 | HbA1c | 7.0 (1.2) | 7.9 (2–0) |
| Jenkins et al. (31) | 8 | Crossover (91 vs. 67) | 2 | HbA1c | 7.6 (1.4) | 7.8 (1.98) |
| Fructosamine | 2.98 (0.45) | 2.95 (0.45) |
Data are n or means (SD).
↵* Mean GI on each diet using bread as the reference food (GI = 100). If glucose was used as the reference food, the value was multiplied by 100/70;
↵† HbA1c in % units and fructosamine in mmol/l;
↵‡ Fontvielle et al. (30) presented combined results for 12 subjects with type 2 diabetes and 6 subjects with type 1 diabetes;
↵§ glycated albumin (GSA) in % units is an older measure of fructosamine.