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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
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Nutrition Journal

ISSN: 1475-2891

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