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Table 4 Blood glucose responses after the test meals

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

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
  1. 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).