1 Received: 12-09-2018; Revised: 19-12-2018; Accepted: 08-01-2019 This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/mnfr.201800959. This article is protected by copyright. All rights reserved. Glucose appearance rate rather than the blood glucose concentrations explain differences in postprandial insulin responses between wholemeal rye and refined wheat breads ‒ results from a cross-over meal study Authors: Johnny R. Östman, 1* Elisabeth Müllner, 1 Jan Eriksson, 1 Hjalti Kristinsson, 2 Jan Gustafsson, 3 Cornelia Witthöft, 4 Peter Bergsten, 2 and Ali A. Moazzami 1 1 Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden; 2 Department of Medical Cell Biology, Uppsala University, Uppsala, Sweden; 3 Department of Women´s and Children´s Health, Uppsala University, Uppsala, Sweden; and 4 Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden *Address correspondence to Johnny R. Östman, PO Box 7015, SE-750 07 Uppsala, Sweden. Tel: +4618671552. Fax: +4618672000. E-mail: johnny.ostman@slu.se Abbreviations: ALAT, alanine transaminase; ASAT, aspartate transaminase; AUC, area under the curve; EGP, endogenous glucose production; GCR, glucose clearance rate; GIP, gastric inhibitory polypeptide; GLMM, generalized linear mixed model; GLP-1, glucagon- like peptide-1; RaE, rate of appearance; RdE, rate of disappearance; WB, refined wheat bread; WMR, traditional wholemeal rye bread Keywords: Glucose flux, Rye factor, Stable isotope labeled glucose, Time-of-flight mass spectrometry, Wholemeal rye bread