Reference

Study subjects

Disrupted structure

GI^a

Intact structure

GI

Jenkins et al. [1986] [43]

Diabetics (n = 14)

Whole meal rye bread

89 ± 76

Rye kernels

47 ± 5*

Jenkins et al. [1988] [44]

Diabetics (n 1/4 6-8)

Barley flour bread

96 (6)

75% barley kernel bread

39 (7)*

Liljeberg et al. [1992] [45]

Non-diabetics

80%Wholemeal barley flour bread

94.9715.1

80% barley kernel bread

57.1710.3

Granfeldt et al. [1994] [46]

Non-diabetics (n 1/4 9-10)

Barley flour porridge

6579**

Barley kernels

3578*

Granfeldt et al. [1995] [46]

Non-diabetics (n 1/4 9)

Rolled oat porridge

9377

Oat kernel porridge

6077*