Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects

Table 5 Glucose and insulin measures post the standardized breakfast, 11-13 h after RB + RS2 or WWB intake^a

Test variables	WWB	RB + RS2	%Δ^b
b-Glucose, fasting (mmol/L)	5.7 ± 0.1	5.7 ± 0.1	0
b-Glucose, iAUC 0–30 min (mmol·min/L)	26.1 ± 2.0	22.5 ± 1.9	−14*
b-Glucose, iAUC 0–120 min (mmol·min/L)	155.5 ± 11.5	143.6 ± 8.6	−8
b-Glucose, iPeak (mmol/L)	2.8 ± 0.1	2.7 ± 0.1	−3
s-insulin, fasting (nmol/L)	0.036 ± 0.002	0.033 ± 0.002	−10
s-insulin, iAUC 0–30 min (nmol·min/L)	2.1 ± 0.2	1.9 ± 0.2	−10
s-insulin, iAUC 0–120 min (nmol·min/L)	12.6 ± 1.1	11.8 ± 1.0	− 7
s-insulin, iPeak (nmol/L)	0.24 ± 0.02	0.20 ± 0.02	−15**
Insulin Sensitivity Index (ISI_composite)	9.1 ± 0.5	10.1 ± 0.6	11*
HOMA-IR	1.5 ± 0.1	1.4 ± 0.1	−9

n = 38
AUC Area under curve, b Whole blood, HOMA-IR Homeostatic model assessment of insulin resistance, i Incremental, ISI_composite Insulin sensitivity index, Peak Mean including individual peak value, RB + RS2 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm), s Serum, WWB White wheat bread
*Different from WWB P < 0.05; **P < 0.01 (ANOVA, GLM, Minitab)
^aData are presented as means ± SEM
^bThe percentage change was calculated as the difference from the WWB to the RB + RS2

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