Diets
We investigated 3 diets (Fig. Dietary macronutrient intake as a percentage of total energy intake for habitual diet and each of the three experimental conditions. Description and nutritional information of each breakfast mealDescription and nutritional information of each lunch/dinner mealData shown are mean (SD)Lunch and dinner were ad libitum with 2000 kcal prepared for each meal. All lunch and dinner meals were prepared the evening before the trial day and refrigerated overnight and all bread was refrigerated but not frozen, as these practices influence resistant starch production and glycaemic responses to the ingested carbohydrates [