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

Table 3.

Blood glucose and insulin concentrations at fasting and after consumption of test meals at breakfast, followed by a standardized lunch meal ¹.

Test Variables	NL	RSO		PLL		PLH
			%∆ ²		%∆ ²		%∆ ²
Glucose
Fasting blood glucose (mmol/L)	4.91 ± 0.11 ^a	4.85 ± 0.10 ^a	−1.22	4.96 ± 0.09 ^a	1.01	4.99 ± 0.09 ^a	1.62
Blood glucose prior to std. lunch (at 210 min) (mmol/L)	4.4 ± 0.11 ^a	4.8 ± 0.12 ^a	8.07	4.9 ± 0.08 ^a	11.65	5.0 ± 0.12 ^a	12.78
Blood glucose iAUC = 0–120 min (mmol*min/L)	149 ± 16.3 ^a	136 ± 16.4 ^ab	−8.45	106 ± 11 ^bc	−28.30	85 ± 12.9 ^c	−42.58
Blood glucose iAUC = 210–330 min (mmol*min/L)	231.8 ± 19.1 ^a	232.1 ± 23.3 ^a	0.12	223.3 ± 21.1 ^a	−3.66	166.4 ± 19.6 ^b	−28.21
Blood glucose iAUC = 0–330 min (mmol*min/L)	335.5 ± 34.6 ^ab	413.5 ± 39.5 ^a	23.24	371.3 ± 36.9 ^ab	10.67	293.9 ± 42.9 ^b	−12.39
Insulin
Fasting blood insulin (nmol/L)	0.041 ± 0.004 ^a	0.039 ± 0.004 ^a	−4.87	0.04 ± 0.003 ^a	−2.43	0.04 ± 0.003 ^a	−2.43
Blood insulin prior to std. lunch (at 210 min) (nmol/L)	0.023 ± 0.002 ^a	0.030 ± 0.002 ^a	30.43	0.03 ± 0.002 ^a	30.43	0.041 ± 0.007 ^a	78.26
Insulin iAUC = 0–120 (nmol*min/L)	18.1 ± 1.85 ^a	16.3 ± 1.8 ^ab	−9.94	15.16 ± 1.73 ^bc	−16.24	12.51 ± 1.24 ^c	−30.88
Insulin iAUC = 210–330 (nmol*min/L)	19.74 ± 2.32 ^a	22.16 ± 2.97 ^a	12.66	24.83 ± 3.51 ^a	25.78	19.86 ± 2.22 ^a	0.60
Insulin iAUC = 0–330 (nmol*min/L)	38.44 ± 4.04 ^ab	41.59 ± 4.72 ^ab	8.19	42.39 ± 5.14 ^a	10.27	34.95 ± 3.56 ^b	−9.07

¹ Data are presented as means ± SEM, n = 20 healthy subjects. Values in the same row with different superscript letters are significantly different, p < 0.05 (ANOVA, followed by Tukey’s test). ² The percentage change is calculated as the difference from the NL. 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; iAUC, incremental area under the curve.