Table 6.
The effect of the addition of the plant-based formula on glycemia and GI values (1).
| The Impact of Supplement on iAUC—Noodle Soup (% of Changes) | The Impact of Supplement on iAUC—White Rice (% of Changes) | The Impact of Supplement on iAUC—Strawberry Sorbet (% of Changes) | |
|---|---|---|---|
| n | 23 | 23 | 23 |
| Mean | −17.06 (2) | −5.28 (2) | 18.84 (2) |
| SD | 32.34 | 59.41 | 47.07 |
| standardized skewness | 0.02 | −0.79 | −1.06 |
| standardized kurtosis | 0.67 | −0.11 | 0.81 |
| Median | −25.22 | −22.66 | 4.87 |
| p value | 0.0053 | 0.02915 | 0.20001 |
| The impact of supplement on GI—noodle soup (% of changes) | The impact of supplement on GI—white rice (% of changes) | The impact of supplement on GI—strawberry sorbet (% of changes) | |
| n | 23 | 23 | 23 |
| Mean | −40.65 (2) | −5.28 (2) | 5.37 (2) |
| SD | 60.80 | 59.41 | 42.45 |
| standardized skewness | 1.21 | 0.27 | −1.25 |
| standardized kurtosis | 0.63 | −0.72 | 0.78 |
| Median | −33.73 | −22.66 | −8.02 |
| p value | 0.0039 | 0.0189 | 0.1825 |
(1) Changes in the iAUC and glycemic index after consumption of the test meals with plant-based formula compared to the iAUC and GI after consumption the test meals without formula (presented as a percentage); (2) paired sample t-test.