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

Figure 1 CONSORT flowchart. T2DM: Type 2 diabetes mellitus.

Figure 2 Mean glucose levels and mean glucose change (in mmol/L) after the consumption of rye bread and the special type of bread with TopiGluk^® in diabetes mellitus type 2 patients and healthy subjects. A: Absolute values of glucose in diabetic patients; B: Glucose change from baseline in diabetic patients; C: Absolute values of glucose in healthy subjects; D: Glucose change from baseline in healthy subjects. ^aP < 0.05.

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.

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.