# The Influence of Various Types of Functional Bread on Postprandial Glycemia in Healthy Adults
## 3 Results
### Nutrition Value and Glycemic Index of Tested Products According to Added Oilseeds
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Characteristics**} & \multicolumn{2}{c}{**Breads Without Oilseeds (\(n=9\)1)**} & \multicolumn{2}{c}{**Breads With Oilseeds (\(n=14\)1)**} \\ \hline \multirow{4}{*}{GI} & Mean & 49.3 & 59.2 \\ \cline{2-4}  & SE & 1.7 & 2.1 \\ \cline{2-4}  & CI & 45.8; 52.8 & 54.6; 62.8 \\ \cline{2-4}  & Median & 48.5 A & 57.5 B \\ \cline{2-4}  & Mean & 1541.9 & 1859.7 \\ \cline{2-4}  & SE & 62.3 & 95.8 \\ \cline{2-4}  & CI & 1415.3; 1664.2 & 1669.6; 2049.9 \\ \cline{2-4}  & Median & 1436.3 A & 1822.5 B \\ \hline \multirow{4}{*}{Delta IAUC (mg/dL \(\times\) min)} & Mean & 1078.4 & 1987.8 \\ \cline{2-4}  & SE & 120.9 & 73.9 \\ \cline{2-4}  & CI & 932.4; 1224.4 & 1747.9; 2227.7 \\ \cline{2-4}  & Median & 1002.7 A & 1764.3 B \\ \hline \multirow{4}{*}{Energy [kcal/100 g]} & Mean & 220.9 & 275.5 \\ \cline{2-4}  & SE & 1.9 & 2.6 \\ \cline{2-4}  & CI & 217.0; 224.7 & 270.3; 280.7 \\ \cline{2-4}  & Median & 219.0 A & 257.0 B \\ \hline \multirow{4}{*}{Protein [g/100 g]} & Mean & 6.7 & 10.2 \\ \cline{2-4}  & SE & 0.2 & 0.2 \\ \cline{2-4}  & CI & 6.2; 7.1 & 9.8; 10.6 \\ \cline{2-4}  & Median & 5.2 A & 9.4 B \\ \hline \multirow{4}{*}{Carbohydrates [g/100 g]} & Mean & 40.2 & 33.6 \\ \cline{2-4}  & SE & 0.4 & 0.5 \\ \cline{2-4}  & CI & 39.4; 40.9 & 32.7; 34.6 \\ \cline{2-4}  & Median & 41.0 B & 34.0 A \\ \hline \multirow{4}{*}{Fat [g/100 g]} & Mean & 2.4 & 9.5 \\ \cline{2-4}  & SE & 0.1 & 0.4 \\ \cline{2-4}  & CI & 2.1; 2.7 & 8.8; 10.3 \\ \cline{2-4}  & Median & 2.3 A & 10.2 B \\ \hline \multirow{4}{*}{Fiber [g/100 g]} & Mean & 5.9 & 7.0 \\ \cline{2-4}  & SE & 0.1 & 0.2 \\ \cline{2-4}  & CI & 5.7; 6.1 & 6.7; 7.3 \\ \cline{2-4}  & Median & 6.0 A & 7.0 B \\ \hline \multirow{4}{*}{Fiber/carbohydrates [g/100 g]} & Mean & 0.15 & 0.22 \\ \cline{2-4}  & SE & 0.002 & 0.01 \\ \cline{2-4}  & CI & 0.14; 0.15 & 0.21; 0.24 \\ \cline{2-4}  & Median & 0.15 A & 0.19 B \\ \hline \multirow{4}{*}{Salt [g/100 g]} & Mean & 1.3 & 1.4 \\ \cline{2-4}  & SE & 0.02 & 0.03 \\ \cline{2-4}  & CI & 1.2; 1.3 & 1.3; 1.4 \\ \cline{2-4}  & Median & 1.3 A & 1.4 A \\ \hline \hline \end{tabular} \({}^{\dagger}\) number of breads; 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. The different letters indicate a significant difference (\(p<0.05\)).  
\end{table} 
Table 5: Characteristics of the glycemic index and average nutritional value for given groups. out oil seeds was lower, but among bread with added seeds, almost half were characterized by a lower than 55 GI, and the median was close to the borderline value. Additionally, the change in postprandial glycemia after consuming this bread was greater concerning glycemia after consuming a standard amount of glucose. Table 6 shows selected relationships between IAUC and glycemic index and nutritional value for the two groups' data. In the group of bread without added oilseeds, a positive relationship was noted between the IAUC and carbohydrate content (per 100 g) and negative correlations between the IAUC and fiber-to-carbohydrate ratio. Additionally, in the group of breads without oilseeds, the change in glycemia after bread consumption (delta IAUC) was negatively correlated with protein and fat content and positively correlated with carbohydrate content. In the oilseed group, the IAUC varied in direct proportion to the carbohydrate content and decreased with fat content and energy value. Moreover, in the group with added oilseed, the change in glycemia after bread consumption (delta IAUC) was positively correlated with energy, protein, and fat content. In this group, significant correlations were found between the glycemic index value and the bread energy value, the carbohydrate content, the fiber-to-carbohydrate ratio, the fat, and the salt content.