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. 2021 Mar 18;13(3):988. doi: 10.3390/nu13030988

Figure 2.

Figure 2

Incremental changes in serum blood glucose concentrations after test breakfasts and standardized lunch meals. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.