Table 3.
Incremental area under the curve for blood glucose, serum insulin, plasma GIP and GLP-1 after ingestion of 50 g available CHO of the test breads for 180 min (part 1)1, 2.
| 11-grain | Sprouted-grain | Sourdough | 12-grain | White | |
|---|---|---|---|---|---|
| Glucose (mM/L·min) | 0.64a ± 0.04 | 0.22b ± 0.17 | 0.66a ± 0.16 | 0.26bc ± 11.0 | 0.51ac ± 0.17 |
| Insulin (nM/L ∗ 180 min) | 31.6a ± 6 | 30.4a ± 5 | 21.4b ± 3.3 | 25.9ab ± 6.8 | 24.1b ± 4.5 |
| GIP (nM/L ∗ 180 min) | 3.2 ± 0.4 | 3.7 ± 0.3 | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.3 ± 0.2 |
| GLP-13 (nM/L ∗ 180 min) | 0.58 ± 0.23 | 0.57 ± 0.32 | −0.04 ± 0.16 | 0.38 ± 0.2 | 0.41 ± 0.31 |
1All values are mean (±SEM); (n = 12) except for GLP-1 (n = 11) because of technical problems.
2Mean values within a row with different superscript letters were significantly different (P < 0.05).
3Data was log-transformed prior to statistical analysis and is presented as the geometric mean ± SEM.