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Table 5 Statistical evaluation of appetite ratings (n = 16) for time intervals following bread breakfasts (Milling fractions study)1

From: Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

  Time intervals
  08:30-12:00 12:30-16:00
  Hunger
Rye bran bread a a
Intermediate rye fraction bread a a
Sifted rye flour bread a a
Wheat reference bread c c
  Satiety
Rye bran bread a a
Intermediate rye fraction bread b a
Sifted rye flour bread b a
Wheat reference bread c a
  Desire to eat
Rye bran bread a a
Intermediate rye fraction bread a a
Sifted rye flour bread a a
Wheat reference bread c c
  1. 1Different letters within columns indicate significant difference (p < 0.05).