Table 3.

Summary variables on continuous glucose monitoring.

n = 15	Mean Glucose, mmol/L	SD, mmol/L	CV, %
CTR	8.7 (7.9; 9.5)	2.0 (1.8; 2.2)	22.7 (21.3; 24.1)
WPI	8.8 (8.0; 9.7)	1.8 (1.6; 2.0)	20.6 (18.9; 22.2)
BLG	8.6 (8.0; 9.7)	1.7 (1.5; 1.9)	19.2 (17.5; 20.9)
WPI–CTR	0.1 (−0.2; 0.4)	−0.2 (−0.3; −0.0) **	−2.2 (−3.9; −0.5) *
BLG–CTR	0.2 (−0.1; 0.5)	−0.3 (−0.4; −0.1) **	−3.5 (−5.2; −1.8) **
WPI–BLG	−0.1 (−0.4; 0.3)	0.1 (−0.1; 0.3)	1.3 (−0.6; 3.3)
n = 15	Max after Breakfast, mmol/L	Daily max, mmol/L	Max after Dinner, mmol/L
CTR	14.4 (13.1; 15.6)	14.5 (13.2; 15.9)	10.8 (9.8; 11.8)
WPI	12.5 (11.2; 13.9)	13.5 (12.2; 14.9)	10.9 (9.7; 12.0)
BLG	12.7 (11.4; 14.0)	13.8 (12.5; 15.2)	11.0 (9.8; 12.1)
WPI–CTR	−1.8 (−2.4; −1.3) *	−1.0 (−1.6; −0.4) **	0.1 (−0.8; 1.0)
BLG–CTR	−1.7 (−2.2; −1.1) **	−0.7 (−1.3; −0.1) *	0.2 (−0.7; 1.1)
WPI–BLG	−0.2 (−0.8; 0.5)	−0.3 (−1.0; 0.4)	−0.1 (−1.1; 0.9)

Coefficient of variation (CV) and standard deviation (SD) as parameters on glycemic variability. Maximum (max) after breakfast and dinner is the peak in the postprandial glucose concentration during three hours following the meals. Values are presented as means with 95% confidence intervals. * p < 0.05, ** p < 0.01, statistically significant differences are highlighted (bold). CTR, control; WPI, whey protein isolate; BLG, beta-lactoglobulin.