Table 1 Summary characteristics for the main analysis

Participants

25 (7–60)

24 (21–40)

34 (7–60)

Health status^a

4 HC, 4 OW/OB, 3 healthy, 2 T2D, 2 PM, 1 HTN, 1 RA

3 HC, 2 OW/OB, 2 healthy, 2 PM, 1 HTN, 1 RA

1 HC, 2 OW/OB, 1 healthy, 2 T2D

Sex

392 females, 112 males

229 females, 70 males

163 females, 42 males

Age, years

48.5 (20–70)

46 (18–70)

44.5 (20–56)

BMI, kg/m²

27.9 (20–31.1)

26 (22.5–31.1)

28 (24.9–30.9)

Setting^b

17 OP

11 OP

6 OP

Setting; country

7 Iran, 3 US, 2 Italy, 1 Brazil, 1 Scotland, 1 Sweden, 1 Spain, 1 Australia

3 Iran, 3 US, 2 Italy, 1 Sweden, 1 Spain, 1 Australia

4 Iran, 1 Brazil, 1 Scotland

Design

10 control, 7 parallel

7 control, 4 parallel

3 control, 3 parallel

Background diet

12 energy neutral, 3 energy reduced, 2 protein limited

7 habitual, 2 energy reduced, 2 protein limited

5 energy neutral, 1 energy reduced

Follow-up, weeks

4 (4–16)

4 (4–16)

5 (4–8)

Funding sources

1 industry, 8 agency, 4 agency and industry, 4 undisclosed

1 industry, 4 agency, 2 agency and industry, 4 undisclosed

4 agency, 2 agency and industry

Soymilk

Added sugars

11 yes, 6 no

11 yes

6 no

Volume, mL

500 (240–1000)

500 (240–1000)

450 (240–1000)

Total sugars, g/day

17.2 (4–32)

19.2 (4–32)

4 (0–5)

Total sugars, g/250 mL

6.9 (1–16)

8 (1–16)

1.3 (0–3.6)

Protein, g/day

22 (2.5–70)

24 (2.5–70)

14 (2.5–37)

Protein, g/250 mL

6.6 (2.6–35)

7.5 (2.6–35)

6.3 (2.5–37)

Cow’s milk

Added sugars

17 no

0 yes

17 no

Volume, mL

500 (236–1000)

500 (240–1000)

450 (240–1000)

Total sugars, g/day

24 (11.5–49.2)

24 (11.9–49.2)

21.6 (11.5–48)

Total sugars, g/250 mL

12 (10.8–12.8)

12 (11.8–12.8)

12 (10.8–12.3)

Protein, g/day

24 (3.3–70)

24 (3.3–70)

15 (3.3–35)

Protein, g/250 mL

8.3 (3.4–35)

8.5 (3.4–35)

8.3 (3.4–8.3)

Fat content^c

2 skim, 3 low fat, 8 reduced fat, 1 whole, 3 undisclosed

1 skim, 2 low fat, 5 reduced fat, 1 whole, 2 undisclosed

1 skim, 1 low fat, 3 reduced fat, 1 undisclosed