Table 2.
Peak and area under the curve (AUC) values for blood insulin and glucose and GI/II values for reference and test foods.
| Test Foods | Peak Glucose (mmol/L) | AUCG (mmol /L) | GI | Peak Insulin (µU/L) | AUCI (µU/L) | II |
|---|---|---|---|---|---|---|
| Reference food | 7.62 (1.23) | 203.38 (68.11) | 100 | 52.13 (34.48) | 2881.03 (3401.76) | 100 |
| CP | 5.70 (0.43) | 68.65 (38.18) | 29.50 (8.00) | 47.05 (40.79) | 2189.7 (1514.75) | 71.50 (27.00) |
| CAP | 5.63 (0.58) | 65.50 (61.05) a | 25.50 (19.75) a | 50.66 (35.93) | 1781.6 (1817.00) a | 52.50 (40.25) a |
| BFM | 6.15 (1.68) | 117.50 (55.53) b | 54.50 (27.50) b | 49.37 (41.48) | 3254.35 (2534.83) b | 98 (70.00) b |
Reference food = glucose drink; CP = concept product; CAP = commercially available product; BFM = breakfast meal; AUCG = Area under the curve for blood glucose; GI = Glycaemic index; AUCI = Area under the curve for blood insulin; II = Insulin index. Values were calculated from 14 participants and are expressed as median (interquartile range). Extreme outliers = median ± (3.0 IQR). Difference between CAP and BFM (a vs. b, p < 0.02) based on non-parametric Wilcoxon signed rank test.