Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Table 4 Breath hydrogen excretion, subjective appetite ratings and voluntary energy intake (lunch), following the evening meals¹

	WWB	RFB		RFB/RKB		RFB + RS		RFB/RKB + RS
			%Δ²		%Δ²		%Δ²		%Δ²
Hydrogen, Fasting³ (ppm)	24.5 ± 5.3	48.3 ± 4.5	97***	50.8 ± 9.0	107***	55.3 ± 11.5	126***	50.2 ± 6.6	105***
Hydrogen, Mean 0–210 min (ppm)	16.2 ± 2.9³	40.4 ± 4.0³	150***	35.9 ± 5.5³	122***	37.6 ± 4.3³	133***	34.8 ± 4.5⁴	115***
Satiety, Fasting³ (mm)	29.2 ± 4.5	35.0 ± 5.3	20	37.9 ± 5.9	30	29.6 ± 4.3	2	33.3 ± 6.1	14
Satiety, AUC 0-210 min (mm · min)	9590 ± 930⁵	11640 ± 950⁵	21**	11390 ± 1110⁶	19	10070 ± 930⁵	5	10400 ± 910⁶	8
Hunger, Fasting³ (mm)	61.2 ± 4.4	52.5 ± 6.4	−14	51.7 ± 6.0	−15	58.6 ± 5.7	−4	58.3 ± 5.7	−5
Hunger, AUC 0–210 min (mm · min)	10400 ± 950⁵	8800 ± 880⁷	−15*	8680 ± 1070⁴	−17*	10090 ± 910⁵	−3	9340 ± 840⁶	−10
Desire to eat, Fasting³ (mm)	67.1 ± 5.0	62.9 ± 5.8	−6	58.7 ± 5.7	−13	68.3 ± 5.5	2	63.4 ± 6.7	−6
Desire to eat, AUC 0–210 min (mm · min)	11360 ± 1020⁵	9070 ± 1030⁵	−20**	9750 ± 1170⁴	−14	11110 ± 1020⁵	−2	11450 ± 1090⁶	1
Energy intake, Lunch³ (kcal)	689 ± 87	657 ± 74	−5	644 ± 73	−7	649 ± 61	−6	667 ± 70	−3

¹ Data are presented as means ± SEM. *Different from WWB P < 0.05; **P < 0.01, ***P < 0.001 (ANOVA followed by Dunnett’s test). ² The percentage change is calculated as the difference from the WWB. ³ n = 21, ⁴ n = 18, ⁵ n = 20, ⁶ n = 17, ⁷ n = 19 healthy subjects. RFB rye flour bread, RFB/RKB 50/50 rye flour and rye kernel bread, + RS added resistant starch, AUC area under curve

ISSN: 1475-2891