The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men
Fasting and postprandial glucose responses to the ingestion of 50 g available carbohydrate of the test breads. Data are means. Standard errors are not included for clarity, . Test bread was ingested after collection of fasting blood sample at time point −15 min. Significant overall treatment effects were found in glucose responses to the breads (Sprouted-grain bread was lower than 11-grain (), sourdough (), and white () breads). Twelve-grain bread was lower than 11-grain () and sourdough () breads).
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