Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Table 1 Intake of energy, nutrients, and test breads over the bread periods (n = 21)

	WW period	BRB + WW period	WGR period	p-value¹
Energy, kJ/d (kcal/d)	8 620 ± 1 720 (2 060 ± 410)	8 410 ± 2 140 (2 010 ± 510)	8 210 ± 1 930 (1 960 ± 460)	0.405
Carbohydrates, E%	43 ± 6	38 ± 7***	42 ± 7^###	< 0.001
Protein, E%	20 ± 3	22 ± 3*	20 ± 3^#	0.003
Fat, E%	33 ± 5	35 ± 6	32 ± 6	0.094
Total fibre, g/d	21 ± 7	34 ± 10***	33 ± 10***	< 0.001
Bread, g/d	169 ± 24	195 ± 53	205 ± 50***	< 0.001
Fibre from bread, g/d	5 ± 1	20 ± 5***	21 ± 5***	< 0.001

¹Among the bread periods (GLM for repeated measures adjusted for multiple comparisons; for energy and total fibre Friedman’s test followed by Wilcoxon singed rank test adjusted for multiple comparisons). Different from WW period: *p < 0.05, ***p < 0.001. Different from BRB + WW period: ^#p < 0.05, ^###p < 0.001. BRB + WW, white wheat bread enriched with bioprocessed rye bran; E%, percentage of total energy intake; WGR, wholegrain rye bread; WW, white wheat bread. Data are presented as mean ± SD.

ISSN: 1475-2891