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

Table 4 Blood glucose responses after the test meals

Meals	GP	GPI	Glucose iAUC (0-30 min)	Glucose iAUC (0-120 min)	GI
	min/mM	%	min·mM	min·mM	%
WWB	37.0 ± 5.6 ^b	100 ± 0.0 ^b	34.6 ± 4.1 ^a	167.5 ± 17.8 ^a	100 ± 0.0 ^a
WWP	35.2 ± 5.0 ^b	107 ± 15.6 ^b	34.2 ± 4.7 ^a	119.0 ± 13.0 ^ab	77 ± 9.8 ^ab
ERB	69.2 ± 10.1 ^a	200 ± 24.9 ^a	17.0 ± 3.2 ^c	104.0 ± 15.9 ^b	64 ± 7.5 ^b
ERP	49.7 ± 6.3 ^ab	145 ± 18.6 ^ab	25.7 ± 3.0 ^abc	103.1 ± 7.6 ^b	70 ± 6.3 ^b
WGRB	51.0 ± 7.0 ^ab	142 ± 11.5 ^ab	22.1 ± 3.6 ^bc	118.9 ± 21.8 ^ab	71 ± 9.7 ^ab
WGRB-lac	74.3 ± 9.7 ^a	226 ± 32.9 ^a	17.9 ± 3.1 ^c	113.6 ± 11.0 ^b	74 ± 9.5 ^b
WGRP	39.7 ± 7.3 ^b	111 ± 17.7 ^b	31.5 ± 3.8 ^ab	110.0 ± 14.4 ^b	72 ± 10.2 ^b
RBB	35.7 ± 3.4 ^b	113 ± 17.7 ^b	33.5 ± 3.0 ^a	147.2 ± 23.1 ^ab	87 ± 6.7 ^ab

Values are means ± SEM, n = 11 (WGRP: n = 10). Products not sharing the same letters were significantly different, p < 0.05 (ANOVA, followed by Tukey's test).

ISSN: 1475-2891