184710.fig.001
Figure 1: 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, 𝑛 = 1 2 . 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 ( 𝑃 < 0 . 0 0 9 ), sourdough ( 𝑃 < 0 . 0 0 1 ), and white ( 𝑃 < 0 . 0 0 6 ) breads). Twelve-grain bread was lower than 11-grain ( 𝑃 < 0 . 0 4 ) and sourdough ( 𝑃 < 0 . 0 0 3 ) breads).