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Table 5 Serum insulin 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 Insulin
incremental peak
Insulin
iAUC (0-30 min)
Insulin
iAUC (0-120 min)
II
  nM min·nM min·nM %
WWB 0.168 ± 0.011 ab 1.42 ± 0.15 ab 8.35 ± 0.50 ab 100 ± 0.0ab
WWP 0.201 ± 0.029 a 1.96 ± 0.32 a 7.19 ± 0.66 bc 87 ± 7.8 bc
ERB 0.089 ± 0.011 d 0.76 ± 0.12 c 4.99 ± 0.57 d 61 ± 8.1 d
ERP 0.131 ± 0.018 bc 1.49 ± 0.24 ab 5.77 ± 0.55 cd 71 ± 6.9 cd
WGRB 0.124 ± 0.013 bcd 1.03 ± 0.16 bc 6.06 ± 0.59 cd 73 ± 7.5 cd
WGRB-lac 0.103 ± 0.014 cd 0.91 ± 0.20 bc 5.98 ± 0.70 cd 71 ± 8.9 cd
WGRP 0.177 ± 0.019 ab 1.93 ± 0.31 a 7.31 ± 0.69 bcd 88 ± 8.7 bcd
RBB 0.202 ± 0.016 a 1.87 ± 0.22 a 10.45 ± 1.06 a 128 ± 15.9a
  1. Values are means ± SEM, n = 12 (WGRP: n = 11). Products not sharing the same letters were significantly different, p < 0.05 (ANOVA, followed by Tukey's test).