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

Table 5 Serum insulin responses after the test meals

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 ± 0.0^ab
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 ± 15.9^a

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).

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