4 healthy men and 9 women in Sweden were given glucose solution, fermented whole-grain barley or fermented whole-grain oat. Blood samples were collected directly before the meals and 15, 30, 45, 60, 90 and 120 min after the start of the meal. Glycemic index and insulin index of meals were calculated. The mean blood glucose responses for both the barley and the oat meals were significantly lower than from the reference glucose load.