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
|
- 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
- * P = 0.0684 comparing reference bread with BBFOMD.