Table 4. Effect of carbohydrate treatments on blood glucose, insulin, PYY, Ghrelin and GLP1 concentrations at baseline (0 min), after meal (30 min) and post-meal (30–120 min): experiment-2.
| Treatments |
Experiment 2 |
||
|---|---|---|---|
| Before meal (0 min) | End meal (30 min) | Post-meal (30–120 min) | |
| Blood glucose (mmol l−1) | |||
| Rice | 5.22±0.1 | 7.31±0.3 ab | 6.73±0.2 a |
| Pasta | 5.18±0.1 | 7.56±0.3 a | 6.82±0.1 a |
| BMP | 5.21±0.1 | 7.59±0.4 a | 6.87±0.2 a |
| BFF | 5.23±0.1 | 7.70±0.4 a | 7.09±0.2 a |
| FFF | 5.15±0.1 | 6.60±0.2 b | 6.25±0.1 b |
| P=0.1861 | P=0.0039 | P<0.0001 | |
| Plasma insulin (μU ml-1) | |||
| Rice | 7.37±1.1 | 66.09±15.4 ab | 49.44±6.3 ab |
| Pasta | 5.79±0.6 | 77.29±9.1 ab | 54.39±5.2 ab |
| BMP | 6.14±0.7 | 66.76±9.6 ab | 52.18±6.2 ab |
| BFF | 6.41±0.8 | 87.21±15.1 a | 65.53±7.1 a |
| FFF | 6.01±0.8 | 48.20±6.9 b | 39.43±3.3 b |
| P=0.2988 | P=0.0018 | P=0.0018 | |
| GLP1 (pg ml−1) | |||
| Rice | 5.12±0.9 | 10.91±1.2 | 10.36±0.8 |
| Pasta | 5.24±1.3 | 13.82±1.9 | 11.47±1.1 |
| BMP | 5.34±0.9 | 12.85±1.9 | 10.47±0.1 |
| BFF | 5.10±1.1 | 12.21±1.8 | 10.49±0.9 |
| FFF | 4.87±0.9 | 11.97±1.7 | 10.63±0.8 |
| P=0.2988 | P=0.3955 | P=0.4285 | |
| Active ghrelin (pg ml-1) | |||
| Rice | 303.2±49.9 | 220.6±43.4 | 206.49±24.7 ab |
| Pasta | 347.7±52.3 | 255.8±44.7 | 208.55±23.8 a |
| BMP | 292.6±46.9 | 203.5±40.6 | 182.73±25.7 ab |
| BFF | 294.7±54.1 | 196.4±50.2 | 162.99±21.9 ab |
| FFF | 270.6±46.1 | 190.7±29.8 | 157.47±13.5 b |
| P=0.1951 | P=0.1514 | P=0.0168 | |
| PYY (pg ml-1) | |||
| Rice | 125.6±9.8 | 163.3±10.8 | 158.61±5.2 ab |
| Pasta | 122.9±7.9 | 168.1±13.3 | 162.98±6.4 ab |
| BMP | 120.8±8.3 | 157.5±10.4 | 148.72±5.3 a |
| BFF | 127.8±10.6 | 174.8±9.3 | 173.41±7.7 b |
| FFF | 132.6±12.2 | 167.6±11.4 | 168.87±6.8 b |
| P=0.2441 | P=0.2054 | P=0.0113 | |
Abbreviations: ANOVA, analysis of variance; BFF, baked French fries; BMP, boiled and mashed potato; FFF, fried French fries.
Effect of the treatments on mean glucose, insulin, GLP1, ghrelin and PYY concentrations at baseline/before meal (0 min), after meal (30 min) and post-meal (30–120 min). Values are means (n=12), with their standard errors. Mean values with unlike letters were significantly different (P<0.05; one-way ANOVA followed by Tukey–Kramer post hoc test).