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Fig. 3 | Nutrition Journal

Fig. 3

From: Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Fig. 3

Subjective appetite ratings after a standardized breakfast following rye-based test- or WWB reference evening meal Data is presented as mean ± SEM of subjective appetite ratings (VAS) of satiety (a), hunger (b) and desire to eat (c) during the following 3.5 h after standardized breakfast in the morning, 11–14.5 h after intake of a rye-based evening meal or a WWB reference evening meal. Repeated measures; mixed model in SAS. RFB, rye flour bread; RFB/RKB, 50/50 rye flour and rye kernel bread; + RS, added resistant starch; WWB, white wheat bread

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Nutrition Journal

ISSN: 1475-2891

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