Table 3.

Glycemic index after the consumption of the study treatments in 12 subjects

	Calculated glucose control	White bread control	Maltodextrin	Waxy maize
Glycemic index (2-h)	100 ± 0^a (100)	71 ± 0^a (71)	163 ± 37^a (106)	63 ± 11^b (58)
Glycemic index (4-h)	100 ± 0^a (100)	71 ± 0^a (71)	127 ± 27^a (89)	60 ± 11^b (64)

Values are means ± SEM (median). Values within a row with a different superscript letter differ (P < .05). Glycemic index was calculated over both a 2- and 4-hour period, using the equation as follows: GI = [(postprandial incremental AUC ofthe test treatment/postprandial incremental AUC of the white bread control) × 100]/1.4. The correction factor 1.4 was used because of the use of white bread as a control rather than glucose [14].