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Table 6 Plasma ghrelin responses and subjective satiety responses after the test meals

From: Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Meals Ghrelin
relative decrease (from fasting to nadir)
Ghrelin
relative increase (0 to180 min)
Subjective satiety iAUC (0-180 min)
  % % min·cm
WWB -20.5 ± 2.4 a * 17.1 ± 4.6 a * 220 ± 71 c
WWP -17.2 ± 1.9 a * 15.5 ± 4.7 a * 371 ± 78 abc
ERB -16.7 ± 2.9 a * 8.0 ± 4.3 ab 465 ± 146 abc
ERP -16.9 ± 3.6 a * 14.4 ± 5.2 ab * 716 ± 109 a
WGRB -16.9 ± 2. 8 a * 11.1 ± 5.4ab 321 ± 99 bc
WGRB-lac -18.1 ± 3.5 a * 1.3 ± 3.4b 570 ± 126 abc
WGRP -18.3 ± 2.1 a * 7.0 ± 4.0 ab 718 ± 162 a
RBB -20.3 ± 1.8 a * 12.2 ± 4.0 ab * 587 ± 154 ab
  1. Values are means ± SEM, n = 12 (WGRP: n = 11). Products not sharing the same letters were significantly different, p < 0.05 (ANOVA, followed by Tukey's test). * indicates significant difference from fasting concentration (p < 0.05, ANOVA, followed by Tukey's test).