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Fig. 1. Mean (±SE) postprandial responses of glucose, triacylglycerol (TG) and HDL cholesterol concentrations in 11 insulin-resistant subjects to three isocaloric (443 Kcal) standard breakfasts: a breakfast rich in carbohydrates (
- CHO), a Mediterranean breakfast enriched in virgin olive oil (
- MUFA) and a standard breakfast high in saturated fat (• - SAT). The incremental area under the curve (AUC) was calculated by the formula based on the trapezoid rule with adjustment for baseline concentrations. Repeated measures ANOVA and Tukey's test. *p < 0.05; ** p < 0.01.
