Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

doi:10.4239/wjd.v15.i4.664

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World Journal of Diabetes

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1948-9358

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Diabetes. Apr 15, 2024; 15(4): 664-674
Published online Apr 15, 2024. doi: 10.4239/wjd.v15.i4.664

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Figure 3 Insulin levels (µIU/L), median (25-75^th percentile) and change after the consumption of rye bread and the special type of bread with TopiGluk^® in diabetic patients. A: Absolute values; B: Change compared to baseline. ^bP < 0.05.

Citation: Gostiljac DM, Popovic SS, Dimitrijevic-Sreckovic V, Ilic SM, Jevtovic JA, Nikolic DM, Soldatovic IA. Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients. World J Diabetes 2024; 15(4): 664-674
URL: https://www.wjgnet.com/1948-9358/full/v15/i4/664.htm
DOI: https://dx.doi.org/10.4239/wjd.v15.i4.664