Part A: Measures of grain particle size of the four wholegrain breads and postprandial glycemic response. Part B: Standardized effect sizes and differences (with 95% CI) in iAUC values between wholegrain breads and glucose standards
| Part A: Wholegrain bread constituents . | Median grain size, μm (IQR) . | Grain fraction <150 μm . | Fasting blood glucose value (mmol/L) . | Glycemic index . | iAUC . | 3-h mean blood glucose (mmol/L) . | Mean blood glucose after 3 h (mmol/L) . |
|---|---|---|---|---|---|---|---|
| Roller-milled wholegrain flour (100%) | 75 (0) | 77% | 7.21 ± 1.9 | 81 | 641 ± 373 | 10.17 ± 3.2 | 10.35 ± 2.9 |
| Roller-milled wholegrain flour (50%), kibbled whole grains (50%) | 1,265 (2,165) | 39% | 7.76 ± 2.4 | 75 | 595 ± 337 | 10.39 ± 2.6 | 10.17 ± 3.1 |
| Roller-milled wholegrain flour (40%), intact whole grains (30%), kibbled whole grains (30%) | 2,240 (2,165) | 31% | 7.56 ± 1.7 | 47 | 375 ± 280 | 9.30 ± 2.6 | 8.24 ± 2.8 |
| Stone-ground wholegrain flour (100%) | 640 (300) | 9% | 8.29 ± 2.7 | 63 | 503 ± 327 | 10.62 ± 3.0 | 10.45 ± 2.8 |
| Part B: | iAUC standardized effect size | ||||||
| Bread with roller-milled wholegrain flour | 1.08 (0.74–1.57) | 2.07 (1.38–3.11) | 1.32 (1.05–1.65) | 0.58 (0.41–0.83) | |||
| 26 (−105 to 157) | Bread with roller-milled wholegrain flour and kibbled wheat | 1.92 (1.30–2.86) | 1.22 (0.89–1.68) | 0.54 (0.35–0.83) | |||
| iAUC differences (mmol L−1 min−1) | 252 (112–392) | 226 (90–362) | Bread with roller-milled wholegrain flour with whole and kibbled wheat | 0.64 (0.47–0.86) | 0.28 (0.19–0.42) | ||
| 96 (18–173) | 70 (−40 to 180) | −156 (−260 to −52) | Bread with stone-ground wholegrain flour | 0.44 (0.34–0.58) | |||
| −187 (−309 to −66) | −213 (−360 to −66) | −439 (−575 to −303) | −283 (−375 to −190) | Average of glucose standards | |||
| Part A: Wholegrain bread constituents . | Median grain size, μm (IQR) . | Grain fraction <150 μm . | Fasting blood glucose value (mmol/L) . | Glycemic index . | iAUC . | 3-h mean blood glucose (mmol/L) . | Mean blood glucose after 3 h (mmol/L) . |
|---|---|---|---|---|---|---|---|
| Roller-milled wholegrain flour (100%) | 75 (0) | 77% | 7.21 ± 1.9 | 81 | 641 ± 373 | 10.17 ± 3.2 | 10.35 ± 2.9 |
| Roller-milled wholegrain flour (50%), kibbled whole grains (50%) | 1,265 (2,165) | 39% | 7.76 ± 2.4 | 75 | 595 ± 337 | 10.39 ± 2.6 | 10.17 ± 3.1 |
| Roller-milled wholegrain flour (40%), intact whole grains (30%), kibbled whole grains (30%) | 2,240 (2,165) | 31% | 7.56 ± 1.7 | 47 | 375 ± 280 | 9.30 ± 2.6 | 8.24 ± 2.8 |
| Stone-ground wholegrain flour (100%) | 640 (300) | 9% | 8.29 ± 2.7 | 63 | 503 ± 327 | 10.62 ± 3.0 | 10.45 ± 2.8 |
| Part B: | iAUC standardized effect size | ||||||
| Bread with roller-milled wholegrain flour | 1.08 (0.74–1.57) | 2.07 (1.38–3.11) | 1.32 (1.05–1.65) | 0.58 (0.41–0.83) | |||
| 26 (−105 to 157) | Bread with roller-milled wholegrain flour and kibbled wheat | 1.92 (1.30–2.86) | 1.22 (0.89–1.68) | 0.54 (0.35–0.83) | |||
| iAUC differences (mmol L−1 min−1) | 252 (112–392) | 226 (90–362) | Bread with roller-milled wholegrain flour with whole and kibbled wheat | 0.64 (0.47–0.86) | 0.28 (0.19–0.42) | ||
| 96 (18–173) | 70 (−40 to 180) | −156 (−260 to −52) | Bread with stone-ground wholegrain flour | 0.44 (0.34–0.58) | |||
| −187 (−309 to −66) | −213 (−360 to −66) | −439 (−575 to −303) | −283 (−375 to −190) | Average of glucose standards | |||
Part A: Results are mean ± SD, n = 15. iAUC is presented as mmol L−1 min−1. The mean iAUC to the glucose standards was 793 ± 297 mmol L−1 min−1. The glycemic index value of each bread was calculated as the mean iAUC of the test food divided by the mean iAUC of the glucose standards, multiplied by 100. Part B: Results of the iAUC standardized effect size between tests are shown above the diagonal, and results of the iAUC differences between tests are shown below the diagonal.