Table 4.
Fasting and postprandial measures of b-glucose, s-insulin and insulin sensitivity post the standardized breakfast after BKB or WWB, respectively, in subgroups varying in baseline gut microbiota composition
| WWB | BKB | ||||
|---|---|---|---|---|---|
| Mean | SEM | Mean | SEM | %Δa | |
| Glucose | |||||
| b-Glucose, fasting (mmol/L) | |||||
| HP (n = 12) | 5.6 | 0.1 | 5.6 | 0.1 | 1 |
| LP (n = 13) | 5.3 | 0.2 | 5.5 | 0.2 | 6* |
| HPB (n = 8) | 5.5 | 0.2 | 5.7 | 0.2 | 5 |
| b-Glucose, AUC 0–150 min (mmol·min/L) | |||||
| HP (n = 12) | 1090 | 38 | 1030 | 30 | – 6† |
| LP (n = 13) | 1088 | 39 | 1062 | 39 | – 2 |
| HPB (n = 8) | 1127 | 67 | 1077 | 59 | – 4 |
| Insulin | |||||
| s-Insulin, fasting (nmol/L) | |||||
| HP (n = 12) | 0.030 | 0.004 | 0.032 | 0.005 | 8 |
| LP (n = 13) | 0.029 | 0.003 | 0.027 | 0.003 | – 6 |
| HPB (n = 8) | 0.029 | 0.005 | 0.033 | 0.006 | 13 |
| s-Insulin, AUC 0–150 min (nmol min/L) | |||||
| HP (n = 12) | 21.6 | 2.7 | 18.3 | 2.2 | – 15* |
| LP (n = 13) | 26.4 | 3.3 | 21.7 | 2.0 | – 18* |
| HPB (n = 8) | 26.0 | 4.0 | 25.9 | 5.0 | 0 |
| Insulin sensitivity | |||||
| HOMA-IR | |||||
| HP (n = 12) | 1.23 | 0.17 | 1.34 | 0.22 | 8 |
| LP (n = 13) | 1.12 | 0.14 | 1.14 | 0.13 | 2 |
| HPB (n = 8) | 1.22 | 0.26 | 1.42 | 0.26 | 16 |
| ISIcomposite | |||||
| HP (n = 12) | 9.44 | 1.14 | 11.05 | 1.96 | 17 |
| LP (n = 13) | 8.96 | 0.98 | 9.59 | 1.06 | 7 |
| (n = 8) | 10.2 | 2.43 | 8.97 | 1.68 | – 12 |
Data are presented as mean ± SEM
BKB barley kernel bread, WWB, white wheat bread
*Different from WWB P < 0.05, †P = 0.067 (One-way ANOVA)
aThe percentage change is calculated as the difference from the WWB