Consumption of the synbiotic bread resulted in a significant reduction in serum insulin levels ( -3.2 5.4 vs. -0.3 3.4 and 0.6 4.7 IU/ml , respectively , p = 0.007 ) , homeostatic model assessment for insulin resistance scores ( -1.5 2.7 vs. -0.2 1.6 and 0.4 3.5 , respectively , p = 0.03 ) , and homeostatic model assessment -- cell function ( -7.2 16.3 vs. -0.7 10.8 and 0.7 8.2 , respectively , p = 0.04 ) compared to the probiotic and control breads .