# The Influence of Various Types of Functional Bread on Postprandial Glycemia in Healthy Adults
## 3 Results
### Nutrition Value and Glycemic Index of Bread According to Dominant Flour  
Figure 1 illustrates the course of the mean glycemic values for each group and characteristics of the glycemic index and average nutritional value for given groups are presented in Table 3.  
No significant intergroup differences in mean glycemic values were observed for a given time point.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{2}{c}{**Characteristics**} & \multicolumn{2}{c}{**Rye Bead (\(\mu\) = 9 1)**} & \multicolumn{2}{c}{**Wheat/Spelt Bead (\(\mu\) = 8)**} & \multicolumn{2}{c}{**Others (\(\mu\) = 6)**} \\ \hline \multirow{4}{*}{IAUC (mg/dL \(\times\) min)} & Mean & 1693.4 & 1794.8 & 1462.0 \\ \cline{2-5}  & SE & 85.5 & 89.2 & 105.0 \\ \cline{2-5}  & CI & 1524.9; 1861.9 & 1619.0; 1970.6 & 1255.2; 1668.9 \\ \cline{2-5}  & Median & 1486.9 A & 1708.1 B & 1308.7 A \\ \hline \multirow{4}{*}{Delta IAUC 2 (mg/dL \(\times\) min)} & Mean & 1588.2 & 1416.9 & 1188.6 \\ \cline{2-5}  & SE & 112.8 & 117.7 & 110.5 \\ \cline{2-5}  & CI & 1379.9; 1824.1 & 1883.0; 1646.5 & 918.5; 1464.0 \\ \cline{2-5}  & Median & 1360.0 B & 1131.3 AB & 1019.9 A \\ \hline \multirow{4}{*}{Energy [kcal/100 g]} & Mean & 232.6 & 272.9 & 261.2 \\ \cline{2-5}  & SE & 3.5 & 3.6 & 4.3 \\ \cline{2-5}  & CI & 225.8; 239.4 & 265.8; 280.0 & 252.8; 269.6 \\ \cline{2-5}  & Median & 220.2 A & 273.0 C & 252.0 B \\ \hline \multirow{4}{*}{Protein [g/100 g]} & Mean & 6.1 & 11.4 & 9.4 \\ \cline{2-5}  & SE & 0.20 & 0.21 & 0.23 \\ \cline{2-5}  & CI & 5.7; 6.5 & 11.0; 11.8 & 8.9; 9.9 \\ \cline{2-5}  & Median & 5.2 A & 11.9 C & 9.3 B \\ \hline \multirow{4}{*}{Carohydrates [g/100 g]} & Mean & 38.0 & 37.8 & 31.3 \\ \cline{2-5}  & SE & 0.55 & 0.58 & 0.68 \\ \cline{2-5}  & CI & 36.9; 39.1 & 36.6; 38.9 & 30.0; 32.7 \\ \cline{2-5}  & Median & 37.0 B & 37.0 B & 33.1 A \\ \hline \multirow{4}{*}{Fat [g/100 g]} & Mean & 4.8 & 7.0 & 9.4 \\ \cline{2-5}  & SE & 0.48 & 0.50 & 0.59 \\ \cline{2-5}  & CI & 3.8; 5.7 & 6.0; 8.0 & 8.2; 10.5 \\ \cline{2-5}  & Median & 2.7 A & 8.7 C & 5.9 B \\ \hline \multirow{4}{*}{Fiber [g/100 g]} & Mean & 6.7 & 6.2 & 6.9 \\ \cline{2-5}  & SE & 0.18 & 0.19 & 0.22 \\ \cline{2-5}  & CI & 6.4; 7.1 & 5.8; 6.6 & 6.5; 7.4 \\ \cline{2-5}  & Median & 6.8 B & 6.0 A & 6.1 A \\ \hline \multirow{4}{*}{Fiber/carbohydrates [g/100 g]} & Mean & 0.18 & 0.17 & 0.25 \\ \cline{2-5}  & SE & 0.008 & 0.008 & 0.01 \\ \cline{2-5}  & CI & 0.16; 0.20 & 0.15; 0.18 & 0.23; 0.27 \\ \cline{2-5}  & Median & 0.167 A & 0.172 AB & 0.174 B \\ \hline \multirow{4}{*}{Salt [g/100 g]} & Mean & 1.3 & 1.4 & 1.2 \\ \cline{2-5}  & SE & 0.03 & 0.03 & 0.04 \\ \cline{2-5}  & CI & 1.3; 1.4 & 1.4; 1.5 & 1.2; 1.3 \\ \cline{2-5}  & Median & 1.3 B & 1.2 A & 1.2 A \\ \hline \hline \end{tabular}  
* number of bread; 2 for variables with the same letter, the difference is not statistically significant; \(p>0.05\), Kruskal-Wallis test; GI—glycemic index, IAUC—incremental area under the glycemic curve after tested bread, Delta IAUC = IAUC after glucose—IAUC after tested bread; SE—standard error for the mean; CI—95.0% confidence intervals for the means.  
\end{table}
Table 3: _Cont._Table 4 shows selected relationships between IAUC and glycemic index and nutritional value for the three groups' data.