Table 4: Incremental area under the curve for blood glucose, serum insulin, plasma GIP and GLP-1 responses to the ingestion of set amount of the test breads for 180 min (part 2)1, 2.

11-grain Sprouted-grain Sourdough 12-grain White

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

1All values are mean (±SEM); ( 𝑛 = 1 1 ) except for GLP-1 ( 𝑛 = 1 0 ) 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.