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Figure 2 | Nutrition Journal

Figure 2

From: Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content

Figure 2

Self-reported appetite ratings from 8.00 – 12.00 and the corresponding area under the curve (AUC) in Study 2. Self-reported A) hunger, B) satiety, C) desire to heat, D) AUC for hunger, E) AUC for satiety, F) AUC for desire to eat. Estimates in A-C represent arithmetic mean values for each treatment. The difference between rye bread (RB) and wheat bread (WB) treatments is provided as a % difference between the least square means (LSM) for each treatment AUC, estimated by mixed linear models appropriate for cross-over designs (see statistical analysis section). P < 0.05 was considered statistically significant. When a statistically significant interaction between treatment and occasion was observed i.e. when effect of treatment appeared to be treatment order, treatment effects were evaluated separately according to treatment sequence (RB-WB or WB-RB, respectively). This was the case for G) hunger and H) desire to eat.

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Nutrition Journal

ISSN: 1475-2891

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