Fig. 2
From: Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes
Left: Shows mean (±SEM) changes in percentage from baseline in plasma gastric inhibitory peptide (GIP), glucagon like peptide 1 (GLP-1), triglyceride (TG) and free fatty acids (FFA) in 18 subjects with type 2 diabetes to a test meal of either 100% wheat flour bread (100% wheat), bread with a mix of 50% hulless barley flour and 50% wheat flour (50% hulless barley), bread mixed of 75% hulless barley flour and 25% wheat flour (75% hulless barley) or bread mixed of 50% amylose-only barley flour and 50% wheat flour (50% AmOn). Right: Shows mean (±SEM) incremental area under curve (iAUC) of GIP and GLP-1 and total area under curve (tAUC) for TG and FFA. *Significantly different from each other (P < 0.05).
