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

Figure 4 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 in patients with oral antidiabetic therapy; B: Change compared to baseline in patients with insulin therapy; C: Change compared to baseline in oral antidiabetic therapy patients; D: Change compared to baseline in insulin therapy patients. ^aP < 0.05.