Dietary interventions were as follows : breakfasts with a high GI ( 60.4 0.1 % ) and high fiber ( 6.0 0.3 g ) ( HGI-HF ) , a high GI ( 60.9 1.7 % ) and low fiber ( 2.5 0.4 g ) ( HGI-LF ) , a low GI ( 37.7 0.1 % ) and high fiber ( 6.2 0.3 g ) ( LGI-HF ) , and a low GI ( 39.8 1.3 % ) and low fiber ( 2.0 0.1 g ) ( LGI-LF ) .