Table 4 Participant characteristics in the meal study (n = 19)
Low AMY1 CN (n = 9) | High AMY1 CN (n = 10) | P value2 | |
|---|---|---|---|
AMY1 CN1 | 4 (2–4) | 11 (10–16) | |
Salivary α-amylase activity, U/mL | 23.0 (7.7–52.7) | 107.6 (69.6–155.9) | < 0.01 |
Females, n (%) | 5 (56%) | 4 (40%) | 0.653 |
Parent born outside Swe/Den, n (%) | 1 (11%) | 1 (10%) | 1.003 |
Age, years | 48.0 (28.6–57.6) | 58.4 (37.8–66.7) | 0.07 |
BMI¸ kg/m2 | 28.0 (21.9–29.9) | 26.9 (23.4–28.7) | 0.74 |
Fasting capillary blood glucose, mmol/L | 5.35 (5.20–5.55) | 5.08 (4.83–5.55) | 0.17 |
Fasting plasma insulin, pmol/L | 49.1 (37.7–63.0) | 48.3 (37.3–69.5) | 0.97 |
Habitual total bread intake, servings/week4 | 9.57 (6.45–10.47) | 7.45 (5.64–11.04) | 0.65 |
Habitual white bread intake, servings/week4 | 1.07 (0.63–1.5) | 1.07 (0.35–5.5) | 0.79 |