RESULTS	When compared to the WW period , postprandial insulin concentration at 120 min was lower ( p = 0.023 ) and the first-phase insulin secretion improved ( p = 0.033 ) only after the WGR period , whereas postprandial concentrations of butyrate ( p < 0.05 ) and propionate ( p = 0.009 ) at 30 min increased during both rye bread periods .\