Table 4 |
||
|
Correlations between physiological parameters and certain product properties |
||
|
r |
p |
|
|
|
||
|
GP vs. II |
-0.39 |
0.001 |
|
GP vs. Incremental insulin peak |
-0.43 |
>0.001 |
|
GP vs. GI |
-0.22 |
0.072 |
|
GP vs. Ghrelin (270 min) |
-0.29 |
0.018 |
|
Indigestible carbohydrate (g). vs. H2 (AUC 120-270) min |
0.46 |
>0.001 |
|
Indigestible carbohydrate (g). vs. H2 (AUC 270-390 min |
0.70 |
>0.001 |
|
GP vs. H2 (AUC 90-270) min |
0.29 |
0.018 |
|
GP vs. HI (rye breads) |
-0.11 |
0.50 |
|
GI vs. HI (rye breads) |
0.121 |
0.48 |
|
II vs. HI (rye breads) |
-0.10 |
0.56 |
|
|
||
|
Ingestible carbohydrate content consists of total fiber + resistant starch in breakfast products. Spearman's partial correlation coefficients controlling for subjects and corresponding baseline values (two-tailed test). Significant correlations are shown in bold text. |
||
|
Rosén et al. Nutrition Journal 2011 10:7 doi:10.1186/1475-2891-10-7 |
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