Fig. 1: In the top row, changes in glucose are shown alongside the corresponding incremental area under the curve (iAUC). | European Journal of Clinical Nutrition

Fig. 1: In the top row, changes in glucose are shown alongside the corresponding incremental area under the curve (iAUC).

From: High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes

Fig. 1

To the left, curves represent the 17 completing participants with type 2 diabetes (T2D) in response to test meals of either 100% wheat flour bread (WF), 100% regular barley flour bread (RB), or 100% high-amylose barley (Lean Baking Barley, LBB). To the right, curves show postprandial glucose responses in the 19 completing participants without T2D. The bottom row displays changes in insulin alongside the corresponding iAUC for the T2D group (left) and the group without T2D (right). *Significantly different from each other (P < 0.05). SEMS are indicated.

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