Table 4.
Glycemic indexes (GI) and insulin indexes (II) of the three chocolates
| Food | n | GI | Min∼Max | P-value | GI classification2) | II | Min∼Max | P-value |
|---|---|---|---|---|---|---|---|---|
| Reference food1) | 10 | 100a | 100a | |||||
| Chocolate A | 10 | 39.2±6.0bc | 26∼53 | <0.001 | Low | 68.9±9.0b | 29∼89 | 0.009 |
| Chocolate B | 10 | 47.8±5.6b | 35∼61 | Low | 97.9±12.5a | 70∼126 | ||
| Chocolate C | 10 | 33.7±3.9c | 25∼43 | Low | 63.8±9.3b | 43∼85 |
Values are mean±SE.
Mean values were found to differ significantly from those after reference food consumption by ANOVA and Duncan’s multiple range test.
Different letters (a-c) in the same column indicate significant differences compared to the reference food.
Reference food, glucose solution; Chocolate A, chocolate bar with milky filling; Chocolate B, milk and cocoa cream with crispy wafer balls coated with cocoa cream; Chocolate C, milk chocolate ball.
1)Glucose solution.
2)Low ≤55; medium 56∼69; high ≥70.