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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).