Document Classification

Section Type: RESULTS

Text: The consumption of bread containing betaglucan led to significant reductions (vs the control group) in LDL-C of 0. 66 mmol/l (15. 79 %) versus 0. 11 mmol/l (2. 71 %) (P = 0. 009), in total cholesterol of 0. 80 mmol/l (12. 80 %) versus 0. 12 mmol/l (1. 88 %) (P = 0. 006), in Fasting plasma insulin (FPI) of 3. 23 microU/ml versus an increase of 3. 77 microU/ml (P = 0. 03) and in Homa-IR (Homoeostasis model assessment-insulin resistance) by 2. 08 versus an increase of 1. 33 (P = 0. 04).