The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Figure 1

Fasting and postprandial glucose responses to the ingestion of 50 g available carbohydrate of the test breads. Data are means. Standard errors are not included for clarity, 𝑛=12. Test bread was ingested after collection of fasting blood sample at time point −15 min. Significant overall treatment effects were found in glucose responses to the breads (Sprouted-grain bread was lower than 11-grain (𝑃<0.009), sourdough (𝑃<0.001), and white (𝑃<0.006) breads). Twelve-grain bread was lower than 11-grain (𝑃<0.04) and sourdough (𝑃<0.003) breads).