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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