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Post-Prandial Responses to Cereal Products Enriched with Barley ß-Glucan

Maria Cristina Casiraghi, MD, Marcella Garsetti, PhD, Giulio Testolin, MD and Furio Brighenti, MD

Department of Food Science & Microbiology—Human Nutrition Unit—University of Milan (C.C., M.G., G.T.)
Department of Public Health—Human Nutrition Unit—University of Parma (F.B.), ITALY


Figure 1
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  		Fig. 1. Plasma glucose post-prandial responses (mean ± SEM) in healthy subjects after ingestion of crackers (left) or cookies (right) meals (n = 10):whole wheat ({blacktriangleup} dashed line); barley ({blacksquare} solid line). Statistics (RM-ANOVA): DF effect: F(1,72) = 3,34; p < 0.05. FP effect: F(1,72) = 7.53; p < 0.01. DF x FP interaction: F(1,72) = 4.22; p < 0.05. Significant differences (Tukey HSD post-hoc test): * p < 0.05 and ** p < 0.01 DF effect at time point.

 

Figure 2
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  		Fig. 2. Plasma insulin post-prandial responses (mean ± SEM) in healthy subjects after ingestion of crackers (left) or cookies (right) meals (n = 10):whole wheat ({blacktriangleup} dashed line); barley ({blacksquare} solid line). Statistics (RM-ANOVA): DF effect: F(1,72) = 18,34; p < 0.001. FP effect: F(1,72) = 12.27; p < 0.01. Significant differences (Tukey HSD post-hoc test): * p < 0.05 and ** p < 0.01 DF effect at time point; a,b (p < 0.05) FP effect at time point.

 

Figure 3
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  		Fig. 3. Plasma retinol-palmitate 8 h responses (mean ± SEM) in healthy subjects after ingestion of crackers (left) or cookies (right) meals (n = 10):whole wheat ({blacktriangleup} dashed line); barley ({blacksquare} solid line). * p < 0.05 and ** p < 0.01 DF effect at time point; a,b (p < 0.05) FP effect at time point.

 

Figure 4
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  		Fig. 4. Plasma triacylglycerol responses (mean ± SEM) in healthy subjects after ingestion of crackers (left) or cookies (right) meals (n = 10):whole wheat ({blacktriangleup} dashed line); barley ({blacksquare} solid line).

 




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