Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products

Table 3 Correlations between appetite ratings, physiological parameters and product properties

	feeling of fullness(AUC 0-60 min)	feeling of hunger(AUC 0-60 min)	desire to eat(AUC 0-60 min)	desire to eat(AUC 210-270 min)	Energy intake at lunch (kJ)
	r
Desire to eat (AUC 210-270 min)	-0.17, p = 0.18	0.11, p = 0.39	0.21, p = 0.095		0.43, p < 0.001
Energy intake at lunch (kJ)	-0.25, p = 0.042	0.18, p = 0.15	0.31, p = 0.013	0.43, p < 0.001
II	-0.36, p = 0.004	0.37, p = 0.003	0.42, p = 0.001	0.17, p = 0.18	0.30, p = 0.013
Incremental insulin peak	-0.38, p = 0.002	0.36, p = 0.003	0.44, p < 0.001	0.22, p = 0.082	0.40, p = 0.001
GI	-0.48, p < 0.001	0.44, p < 0.001	0.39, p = 0.002	0.04, p = 0.74	0.02, p = 0.87
GP	0.25, p = 0.050	-0.23, p = 0.067	-0.30, p = 0.016	-0.29, p = 0.020	-0.22, p = 0.078
Indigestible carbohydrate (g)	0.68, p < 0.001	-0.48, p < 0.001	-0.56, p < 0.001	-0.25, p = 0.045	-0.34, p = 0.005
Water content (g)	0.65, p < 0.001	-0.48, p < 0.001	-0.55, p < 0.001	-0.29, p = 0.017	-0.36, p0.002
Portion size (g)	0.65, p < 0.001	-0.48, p < 0.001	-0.55, p < 0.001	-0.29, p = 0.017	-0.36, p = 0.002
H₂ (AUC 120-270 min)				-0.24, p = 0.053	-0.34, p = 0.005
H₂ (AUC 270-390 min)					-0.33, p = 0.007
Ghrelin (270 min)				-0.04, p = 0.77	0.33, p = 0.006

Ingestible carbohydrate content consists of total fiber + resistant starch in breakfast products. Spearman's partial correlation coefficients controlling for subjects and corresponding baseline values (two-tailed test). Significant correlations are shown in bold text.

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