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

Table 2 Basic characteristics of patients with type 2 diabetes mellitus

Characteristic	Value
Age in yr	61.1 ± 9.3
Sex as male	62 (62.9)
BMI in kg/m2	29.2 ± 4.7
Physically active	83 (85.6)
Sedentary job	60 (61.94)
Oral antidiabetic therapy	86 (88.7)
Insulin therapy	28 (28.8)
Combined	15 (50.0)
Conventional	4 (13.3)
Intensive	11 (36.7)
Duration of DM in yr	7 (3-12)
HbA1c	7.6 ± 1.5
C peptide in ng/mL	1.23 ± 0.78
Complications of DM
Coronary disease	34 (35.1)
Cerebrovascular disease	7 (7.2)
Peripheral vascular disease	21 (21.6)
Retinopathy	25 (25.87)
Neuropathy	35 (36.1)
Nephropathy	12 (12.4)
Diabetic foot	4 (4.1)
Main bread in nutrition
Rye	52 (53.6)
Whole wheat	40 (41.2)
White wheat	35 (36.1)

Data are mean ± SD or n (%). BMI: Body mass index; DM: Diabetes mellitus; HbA1c: Hemoglobin A1c.