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Fig. 1 | Nutrition Journal

Fig. 1

From: Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Fig. 1

Incremental blood glucose- and serum insulin concentrations after a standardized breakfast following the evening meals Changes (Δ) in mean incremental concentrations of blood glucose (a) and serum insulin (b) from fasting concentrations in the morning after a standardized breakfast, 11–14 h following the rye-based test- or WWB reference evening meals. Values are means ± SEM. Repeated measures; mixed model in SAS. RFB, rye flour bread; RFB/RKB, 50/50 rye flour and rye kernel bread; + RS, added resistant starch; WWB, white wheat bread

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Nutrition Journal

ISSN: 1475-2891

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