FIG. 1.

Top panel: median and IQR of CGM postprandial glucose profiles for the three meal types—higher protein pasta (A), regular pasta (B), and white rice (C). Bottom panel: the CGM profiles are corrected at baseline by subtracting the CGM value at the start of the meal at each CGM time point for each subject (D). White rice shows a higher glycemic response than the higher protein pasta or regular pasta. The meal effect (i.e., time required to return to baseline blood glucose level) decreased after ∼2 h of the meal start for both types of pasta, whereas the effect required up to 5 h to diminish for white rice. There were no significant differences between the two types of pasta. CGM, continuous glucose monitoring.