Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products

Table 4 Correlations between physiological parameters and certain product properties

	r	p
GP vs. II	-0.39	0.001
GP vs. Incremental insulin peak	-0.43	>0.001
GP vs. GI	-0.22	0.072
GP vs. Ghrelin (270 min)	-0.29	0.018
Indigestible carbohydrate (g). vs. H₂ (AUC 120-270) min	0.46	>0.001
Indigestible carbohydrate (g). vs. H₂ (AUC 270-390 min	0.70	>0.001
GP vs. H₂ (AUC 90-270) min	0.29	0.018
GP vs. HI (rye breads)	-0.11	0.50
GI vs. HI (rye breads)	0.121	0.48
II vs. HI (rye breads)	-0.10	0.56

Ingestible carbohydrate content consists of total fiber + resistant starch in breakfast products. Spearman's partial correlation coefficients controlling for subjects and corresponding baseline values (two-tailed test). Significant correlations are shown in bold text.

ISSN: 1475-2891