Skip to main content

Table 1 The proportions of cereal ingredients in the rye-based test- and WWB reference evening meals1

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

  Test products
RFB RFB/RKB RFB + RS RFB/RKB + RS WWB
% dry matter
Whole grain rye flour 100 50 75 43 -
Rye kernels - 50 - 43 -
HAMRS2 - - 25 14 -
White wheat flour - - - - 100
  1. 1 Data presented as % dry matter. RFB rye flour based bread, RFB/RKB rye flour and kernel based bread, RS resistant starch, RFB + RS RFB with added RS, RFB/RKB + RS RFB/RKB with added RS, WWB white wheat flour based reference bread, HAMRS2 high-amylose maize resistant starch type 2