Dietary intake
To control for the effect of meal composition on blood glucose levels, participants consumed the same foods and volume of foods, and at the same time each day, over the course of each study phase. Further, participants were encouraged to wait at least 2 h between subsequent meals and/or snacks to allow for quantification of 2‐h PPIG. Participants were provided a food log to record the type, quantity, and time food was eaten each day during the first phase and then were asked to repeat that during the second phase. Study personnel verified that this was consistent between study days and phases by comparing the self‐reported food logs from each phase. Participants consumed food that was part of their normal, habitual, free‐living diet; food was not provided by study personnel. After collecting the food logs from participants, total energy, fat, protein, and carbohydrates consumed were determined using Cronometer (