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 2 Characteristics of the subjects at end of each bread period (n = 21)

	WW period	BRB + WW period	WGR period	p-value¹
Weight (kg)	72 ± 14	72 ± 13	72 ± 14	0.133
Fasting glucose (mmol/l)	5.1 ± 0.4	5.0 ± 0.5	5.0 ± 0.5	0.449
Cholesterol (mmol/l)	5.2 ± 0.9	5.4 ± 0.9	5.0 ± 0.7^##	0.006
Triglycerides (mmol/l)	0.9 ± 0.4	0.9 ± 0.4	1.0 ± 0.6	0.499

¹Among the bread periods (GLM for repeated measures adjusted for multiple comparisons). Different from BRB + WW period: ^##p < 0.01. BRB + WW, white wheat bread enriched with bioprocessed rye bran; WGR, wholegrain rye bread; WW, white wheat bread. Data are presented as mean ± SD.

ISSN: 1475-2891