Table 3: Incremental area under the curve for blood glucose, serum insulin, plasma GIP and GLP-1 after ingestion of 50 g available CHO of the test breads for 180 min (part 1)1, 2.

11-grain Sprouted-grainSourdough 12-grain White

Glucose (mM/L·min) 0 . 6 4 a ± 0 . 0 4 0 . 2 2 b ± 0 . 1 7 0 . 6 6 a ± 0 . 1 6 0 . 2 6 b c ± 1 1 . 0 0 . 5 1 a c ± 0 . 1 7
Insulin (nM/L * 180 min) 3 1 . 6 a ± 6 3 0 . 4 a ± 5 2 1 . 4 b ± 3 . 3 2 5 . 9 a b ± 6 . 8 2 4 . 1 b ± 4 . 5
GIP (nM/L * 180 min) 3 . 2 ± 0 . 4 3 . 7 ± 0 . 3 3 . 6 ± 0 . 4 3 . 6 ± 0 . 4 3 . 3 ± 0 . 2
GLP-13 (nM/L * 180 min) 0 . 5 8 ± 0 . 2 3 0 . 5 7 ± 0 . 3 2 0 . 0 4 ± 0 . 1 6 0 . 3 8 ± 0 . 2 0 . 4 1 ± 0 . 3 1

1All values are mean (±SEM); ( 𝑛 = 1 2 ) except for GLP-1 ( 𝑛 = 1 1 ) because of technical problems.
2Mean values within a row with different superscript letters were significantly different ( 𝑃 < 0 . 0 5 ).
3Data was log-transformed prior to statistical analysis and is presented as the geometric mean ± SEM.