Table 2.

Summary of the quality rating and the significant results for the thirteen studies

Reference	Results	Quality score	Level of significance	Measure*
Balisteiro et al. (2013)(10)	Aracà juice reduced pGR and tGR-AUC v. control	Positive	P < 0·05	GR
Bryans et al. (2007)(15)	(1) Tea reduced 120 min GR v. control and caffeine (2) Tea increased 90 min IR v. control and caffeine (3) Tea increased 150 min IR v. caffeine (4) Tea reduced 30† and 120 min‡ IR v. caffeine	Positive	(1) P < 0·01 (2) P < 0·01 (3) P < 0·05 (4) P < 0·01†, P < 0·05‡	Both
Clegg et al. (2011)(11)	No difference	Neutral	P < 0·05	GR
Coe et al. (2013)(12)	37 g baobab fruit reduced 60 and 120 min GR-AUC v. control 18·5 g baobab fruit reduced 120 and 180 min GR-AUC v. control	Positive	P < 0·05	GR
Gruendel et al. (2007)(16)	5 and 10 g carob increased total GR v. control 5 and 10 g carob increased total IR v. control	Neutral	P < 0·001	Both
Johnston et al. (2002)(17)	(1) Clear apple juice reduced 15† and 30 min‡ GR v. control (2) Cloudy apple juice reduced 15 min GR v. control (3) Cloudy apple juice increased 45† and 60 min‡ GR v. control (4) Clear† and cloudy‡ juice reduced GR-AUC 0–30 min v. control (5) Cloudy reduced GR-AUC 30–90 min v. control (6) Clear and cloudy juice reduced IR-AUC 0–90 min v. control	Positive	(1) P < 0·0001†, P < 0·05‡ (2) P < 0·001 (3) P < 0·05†, P < 0·005‡ (4) P < 0·01†, P < 0·005‡ (5) P < 0·01 (6) P < 0·05	Both
Johnston et al. (2003)(18)	Caffeine coffee increased 0–30 min GR-AUC v. non-caffeine and control Caffeine coffee increased 0–30 min IR-AUC v. non-caffeine	Positive	P < 0·05	Both
Ochiai et al. (2014)(19)	No difference	Neutral	P < 0·05	Both
Rosén et al. (2011)(13)	Amilo reduced IR-AUC 0–60 min v. control, Dankowskie Zlote and Nikita Amilo and Rekrut reduced IR 60–120 min v. control and Haute Loire Rekrut reduced IR 120–180 min v. Haute Loire Amilo reduced pIR v. all rye breads except Rekrut Rekrut reduced GR-AUC 60–120 min v. control Correlation between total polyphenols and GR 0–60 min	Positive	P < 0·05	Both
Törrönen et al. (2010)(20)	(1) Berries reduced 15† and 30 min‡ GR v. control (2) Berries increased 150 min GR v. control (3) Berries reduced pGR v. control	Neutral	(1) P < 0·05†, P < 0·01‡ (2) P < 0·05 (3) P = 0·002	GR
Törrönen et al. (2012)(21)	Purée (1) Berries reduced GR 15 min v. control (2) Blackcurrants reduced GR 30 min v. control (3) Berries increased GR 60 and 90 min v. control (4) Lingonberries reduced GR 120 min v. control (5) Blackcurrants reduced pGR v. control (6) Berries increased GP v. control (7) Berries reduced IR 15 min v. control (8) Blackcurrants† and lingonberries‡ reduced IR 30 min v. control (9) Blackcurrants† and lingonberries‡ increased IR 60 min v. control (10) Berries increased IR 90 min v. control (11) Blackcurrants† and lingonberries‡ increased IR120 min v. control (12) Blackcurrants† and lingonberries‡ reduced pIR v. control (13) Blackcurrants† and lingonberries‡ increased IR-AUC v. control Nectars (1) Blackcurrants reduced GR 0–45 min v. control (2) Blackcurrants increased GR 90 min v. control (3) Blackcurrants reduced pGR v. control	Neutral	Purée (1) P < 0·01 (2) P < 0·05 (3) P < 0·001 (4) P < 0·001 (5) P = 0·022 (6) P < 0·001 (7) P < 0·001 (8) P < 0·001†, P < 0·05‡ (9) P < 0·001†, P < 0·01‡ (10) P < 0·001 (11) P < 0·05†, P < 0·001‡ (12) P = 0·052†, P = 0·03‡ (13) P = 0·002†, P = 0·004‡ Nectars (1) P < 0·05 (2) P < 0·05 (3) P < 0·001	Both
	(4) Blackcurrants reduced GR-AUC control (5) Lingonberries increased GR 60–120 min v. control (6) Berries increased GP v. control (7) Blackcurrants reduced IR 30 min v. control (8) Blackcurrants increased IR 60 and 90 min v. control (9) Lingonberries increased IR 90 min v. control (10) Blackcurrants† and lingonberries‡ increased IR-AUC v. control		(4) P = 0·03 (5) P < 0·05 (6) P < 0·001 (7) P < 0·05 (8) P < 0·01 (9) P < 0·001 (10) P = 0·03†, P = 0·036‡
Törrönen et al. (2012)(22)	(1) Berries reduced capillary† and venous‡ GR 15 min v. control (2) Berries reduced IR 15 min v. control (3) Berries increased capillary† and venous‡ GR 90 min control (4) Berries reduced peak capillary† and venous‡ GR (5) Berries reduced pIR (6) Berries improved capillary† and venous‡ GP v. control (7) Berries increased IR 120 min v. control	Neutral	(1) P = 0·021†, P < 0·007‡ (2) P = 0·028 (3) P = 0·028†, P = 0·021 (4) P < 0·009†, P < 0·011‡ (5) P < 0·005 (6) P < 0·001†, P = 0·003‡ (7) P = 0·042	Both
Törrönen et al. (2013)(14)	(1) Strawberries reduced pIR v. wheat control (2) Strawberries reduced IR-AUC 0–60 min v. wheat control (3) Strawberries increased GP v. wheat control (4) Bilberries and lingonberries reduced IR-AUC 0–60 v. wheat control (5) Bilberries and lingonberries reduced IR-AUC 0–30 min v. wheat control (6) Chokeberries reduced IR-AUC 0–60 v. wheat control (7) Chokeberries reduced IR-AUC 0–30 min v. wheat control (8) Berry mix reduced GR-AUC 0–30 min v. wheat control (9) Berry mix increased GP v. wheat control (10) Berry mix reduced IR 15 and 30 min v. wheat control (11) Berry mix increased IR 120 min v. wheat control (12) Berry mix reduced pIR v. wheat control (13) Berry mix reduced IR-AUC 0–120†, 0–60‡ and 0–30 min‡ v. wheat control (14) Berry mix reduced GR-AUC 0–30 min v. rye control (15) Berry mix increased GP v. rye control (16) Berry mix reduced IR 15 and 30 min v. rye control (17) Berry mix increased 120 min v. rye control (18) Berry mix reduced pIR v. rye control (19) Berry mix reduced IR-AUC 0–120†, 0–60‡ and 0–30 min‡ v. rye control	Neutral	(1) P < 0·05 (2) P < 0·01 (3) P < 0·05 (4) P < 0·05 (5) P < 0·01 (6) P < 0·05 (7) P < 0·001 (8) P < 0·001 (9) P = 0·005 (10) P < 0·05 (11) P < 0·05 (12) P = 0·001 (13) P = 0·041†, P < 0·001‡ (14) P = 0·026 (15) P = 0·05 (16) P < 0·05 (17) P < 0·05 (18) P < 0·001 (19) P = 0·03†, P < 0·001‡	Both

pGR, peak glycaemic response; tGR, total glycaemic response; GR, glycaemic response; IR, insulin response; pIR, peak insulin response; GP, glycaemic profile.

* If the GR and the IR were measured in the study, the word ‘both’ is given in the ‘measures’ column.