A study on the effects of a whole grain diet combined with short duration exercise on postprandial glucose levels in overweight and obese adults.

The GV in the yam flour group was significantly lower than that in the tartary buckwheat flour group (mean difference: −0.023, p < 0.05), whereas the differences between the yam flour group and both the oat flour and millet flour groups did not reach statistical significance ( p > 0.05).

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4.5.4 Ascending rate of blood glucose With respect to the ascending rate of blood glucose during the two-hour postprandial period, the interaction effect between the multigrain intervention and exercise was not statistically significant [Wald χ 2 (4) = 2.321, p = 0.677]; the main effect of the multigrain intervention type did not reach statistical significance but demonstrated a marginally significant trend [Wald χ 2 (4) = 8.910, p = 0.063]; and the main effect of exercise was not statistically significant [Wald χ 2 (1) = 0.003, p = 0.955].

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