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

Table 3 B-glucose, s-insulin, s-FFA, p-PYY and s-IL-6 concentrations 11–14 h following test- and reference evening meals¹

	WWB	RFB		RFB/RKB		RFB + RS		RFB/RKB + RS
			%Δ²		%Δ²		%Δ²		%Δ²
Glucose, Fasting³ (mmol/l)	5.4 ± 0.1	5.3 ± 0.1	−1	5.4 ± 0.1	0	5.4 ± 0.1	1	5.3 ± 0.1	−2
Glucose, iAUC 0–120 min³ (mmol · min/l)	153.0 ± 13.2	123.6 ± 10.8	−19	140.2 ± 13.8	−8	138.8 ± 15.0	−9	112.1 ± 10.6	−27*
Glucose, iPeak ³ (mmol/l)	2.9 ± 0.2	2.6 ± 0.2	−11	2.8 ± 0.2	−3	2.8 ± 0.2	−2	2.4 ± 0.2	−17†
Insulin, Fasting³ (nmol/l)	0.034 ± 0.002	0.038 ± 0.003	13	0.037 ± 0.003	10	0.036 ± 0.003	6	0.033 ± 0.002	−3
Insulin, iAUC 0–120 min³ (nmol · min/l)	9.88 ± 1.21	8.50 ± 0.91	−14	9.52 ± 1.13	−4	9.40 ± 1.00	−5	7.86 ± 0.78	−21*
Insulin, iPeak³ (nmol · min/l)	0.16 ± 0.02	0.16 ± 0.02	0	0.16 ± 0.02	0	0.17 ± 0.02	1	0.15 ± 0.02	−8
FFA, Fasting (mmol/l)	0.65 ± 0.04³	0.54 ± 0.04⁴	−17*	0.54 ± 0.04⁴	−17†	0.54 ± 0.04³	−17*	0.54 ± 0.03³	−17*
PYY, Fasting⁴ (ng/ml)	0.50 ± 0.09	0.54 ± 0.10	7	0.53 ± 0.09	6	0.53 ± 0.10	6	0.59 ± 0.09	17*
PYY, Mean 0 + 120 min⁴ (ng/ml)	0.50 ± 0.09	0.53 ± 0.10	5	0.52 ± 0.09	5	0.53 ± 0.09	6	0.58 ± 0.09	15**
IL-6, Fasting (pg/ml)	1.08 ± 0.21³	0.81 ± 0.06³	−25	0.93 ± 0.12³	−15	1.00 ± 0.12⁴	−7	0.82 ± 0.09³	−25
IL-6, Mean 0 + 180 (pg/ml)	1.33 ± 0.22⁴	1.04 ± 0.15⁵	−22	1.02 ± 0.14⁴	−23	1.20 ± 0.16⁵	−9	1.02 ± 0.12⁴	−23

¹ Data are presented as means ± SEM. *Different from WWB P < 0.05; **P = 0.01, †P = 0.057 (ANOVA followed by Dunnett’s test). ² The percentage change is calculated as the difference from the WWB. ³ n = 21, ⁴ n = 20, ⁵ n = 19 healthy subjects. RFB rye flour bread, RFB/RKB 50/50 rye flour and rye kernel bread, + RS added resistant starch, iAUC incremental area under curve, iPeak incremental peak

ISSN: 1475-2891