Table 3

Series 2: Glycaemic and insulinaemic data following breakfast meals with FOMD, BFOMD, BBFOMD and white wheat bread

Variables

White wheat reference bread

FOMD

BFOMD

BBFOMD

Blood glucose:

Fasting value (mmol/L)

4.8 ± 0.1^a

4.8 ± 0.2^a

4.9 ± 0.1^a

5.1 ± 0.2^a

Peak value at 30 min (mmol/L)

1.9 ± 0.4^ab

2.4 ± 0.2^a

2.2 ± 0.2^ab

1.4 ± 0.2^b

Incremental area under curve (0-45 min) (mmol min/L)

44.5 ± 6.9^ab

56.8 ± 3.9^a

51.5 ± 5.5^ab

34.7 ± 3.4^b

Incremental area under curve (0-120 min) (mmol min/L)

114.9 ± 15.1^a

87.3 ± 8.5^a

96.5 ± 14.3^a

75.6 ± 13.7^a*

GI (0-120 min) (%)

100^a

95 ± 19^a

94 ± 16^a

79 ± 17^a*

Serum insulin:

Fasting value (pmol/L)

58.2 ± 5.5^a

61.3 ± 7.9^a

62.4 ± 8.9^a

66.7 ± 9.3^a

Incremental area under curve (0-120 min) (nmol min/L)

13.8 ± 2.5^a

9.5 ± 1.5^b

7.7 ± 1.2^b

5.9 ± 1.0^b

II (0-120 min) (%)

100^a

76 ± 7^b

63 ± 8^b

49 ± 6^b

II/GI

1

0.80

0.67

0.62

Mean values ± SEM, n = 11. Mean values with different letters in each row are significantly different (ANOVA followed by Tukey's test), P < 0.05

* P = 0.0684 comparing reference bread with BBFOMD.

Granfeldt and Björck Nutrition Journal 2011 10:57   doi:10.1186/1475-2891-10-57