Table 1 Participant characteristics
From: Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial
Milling fractions study1 | Dose-response study2 | |||
|---|---|---|---|---|
Mean ± SD | Range | Mean ± SD | Range | |
Age (years) | 35 ± 10 | 24-59 | 38 ± 12 | 23-60 |
Body mass index (kg/m2) | 22 ± 2.8 | 18-27 | 23 ± 2.0 | 19-26 |
Capillary fasting plasma glucose (mmol/L) | 5.1 ± 0.5 | 4.1-5.9 | 5.4 ± 0.4 | 4.6-6.1 |
Thyroid-stimulating hormone (mlE/L) | 1.6 ± 0.7 | 0.9-3.8 | 1.3 ± 0.6 | 0.3-2.6 |
Haemoglobin (g/L) | 136 ± 6.0 | 125-148 | 142 ± 9.0 | 127-156 |
Alaninaminotransferase (μkat/L) | 0.3 ± 0.1 | 0.2-0.7 | 0.6 ± 0.2 | 0.3-1.1 |