Fig. 1
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 glucose, insulin and glucagon 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 glucose, and insulin and total area under curve (tAUC) for glucagon. *Significantly different from each other (P < 0.05).
