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Table 3 Series 2: Glycaemic and insulinaemic data following breakfast meals with FOMD, BFOMD, BBFOMD and white wheat bread

From: A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Variables White wheat reference bread FOMD BFOMD BBFOMD
Blood glucose:     
Fasting value (mmol/L) 4.8 ± 0.1a 4.8 ± 0.2a 4.9 ± 0.1a 5.1 ± 0.2a
Peak value at 30 min (mmol/L) 1.9 ± 0.4ab 2.4 ± 0.2a 2.2 ± 0.2ab 1.4 ± 0.2b
Incremental area under curve (0-45 min) (mmol min/L) 44.5 ± 6.9ab 56.8 ± 3.9a 51.5 ± 5.5ab 34.7 ± 3.4b
Incremental area under curve (0-120 min) (mmol min/L) 114.9 ± 15.1a 87.3 ± 8.5a 96.5 ± 14.3a 75.6 ± 13.7a*
GI (0-120 min) (%) 100a 95 ± 19a 94 ± 16a 79 ± 17a*
Serum insulin:     
Fasting value (pmol/L) 58.2 ± 5.5a 61.3 ± 7.9a 62.4 ± 8.9a 66.7 ± 9.3a
Incremental area under curve (0-120 min) (nmol min/L) 13.8 ± 2.5a 9.5 ± 1.5b 7.7 ± 1.2b 5.9 ± 1.0b
II (0-120 min) (%) 100a 76 ± 7b 63 ± 8b 49 ± 6b
II/GI 1 0.80 0.67 0.62
  1. Mean values ± SEM, n = 11. Mean values with different letters in each row are significantly different (ANOVA followed by Tukey's test), P < 0.05
  2. * P = 0.0684 comparing reference bread with BBFOMD.