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

Nutrition Journal

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

Variables	White wheat reference bread	FOMD	BFOMD	BBFOMD
Blood glucose:
Fasting value (mmol/L)	4.8 ± 0.1^a	4.8 ± 0.2^a	4.9 ± 0.1^a	5.1 ± 0.2^a
Peak value at 30 min (mmol/L)	1.9 ± 0.4^ab	2.4 ± 0.2^a	2.2 ± 0.2^ab	1.4 ± 0.2^b
Incremental area under curve (0-45 min) (mmol min/L)	44.5 ± 6.9^ab	56.8 ± 3.9^a	51.5 ± 5.5^ab	34.7 ± 3.4^b
Incremental area under curve (0-120 min) (mmol min/L)	114.9 ± 15.1^a	87.3 ± 8.5^a	96.5 ± 14.3^a	75.6 ± 13.7^a*
GI (0-120 min) (%)	100^a	95 ± 19^a	94 ± 16^a	79 ± 17^a*
Serum insulin:
Fasting value (pmol/L)	58.2 ± 5.5^a	61.3 ± 7.9^a	62.4 ± 8.9^a	66.7 ± 9.3^a
Incremental area under curve (0-120 min) (nmol min/L)	13.8 ± 2.5^a	9.5 ± 1.5^b	7.7 ± 1.2^b	5.9 ± 1.0^b
II (0-120 min) (%)	100^a	76 ± 7^b	63 ± 8^b	49 ± 6^b
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.

ISSN: 1475-2891