Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread

Table 3

Various measures of the glycemic response after ingestion of different types of bread.

Glycemic measure	Bread 1	Bread 2	Bread 3
	(low fat, low fiber)	(low fat, high fiber)	(high fat, high fiber)
	25 g CH	25 g CH	25 g CH
PV (mmol/L)	9.2 ± 0.4^a	8.0 ± 0.2	7.6 ± 0.3
TTP (min)	47 ± 4	48 ± 5	52 ± 4
IPV (mmol/L)	3.6 ± 1.1^a	2.4 ± 0.7	2.0 ± 0.6
GP (min/mmol/L)	28.9 ± 9.2^a	48.5 ± 14.0	60.6 ± 18.3
IAUC (mmoL × L^−1× min)	177.6 ± 23.2	143.1 ± 16.8	134.6 ± 17.4

PV: average postprandial blood glucose peak value; TTP: time to peak value, IPV: incremental peak; GP: and glycemic profile; IAUC: incremental area under the 120 min glucose concentration versus time curve (IAUC).
^a𝑃<.05 versus Bread 2 and 3.