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Fig. 1 | Nutrition Journal

Fig. 1

From: Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects

Fig. 1

Subjective mood ratings (valence and activation) post the standardized breakfast following RB + RS2 or WWB intervention Valence ratings (a) include means of pleased, glad and happy. Activations ratings (b) include means of awake, active and peppy. Values are means ± SEM. Repeated measures; mixed model in SAS. RB + RS2, 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm); WWB, white wheat bread

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Nutrition Journal

ISSN: 1475-2891

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