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Figure 1 | Nutrition Journal

Figure 1

From: Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Figure 1

Incremental change (Δ) in blood glucose in breads (A) and porridges (B). Incremental change (Δ) in serum insulin in breads (C) and porridges (D). WWB is visible in all graphs. Values are means ± SEM, n = 11 for blood glucose and n = 12 for serum insulin (WGRP: n = 10 resp. 11). Significant treatment effect and time × treatment interactions were found, p < 0.0001 for both blood glucose and serum insulin (PROC MIXED in SAS).

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Nutrition Journal

ISSN: 1475-2891

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