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

Table 3 Subjective mood ratings post the standardized breakfast, 11-14 h after RB + RS2 or WWB interventions, respectively^a

Test variables	WWB	RB + RS2	%Δ^b
Valence, fasting (mm)	70.6 ± 2.7	76.9 ± 2.3	9*
Valence, mean 0–180 min (mm)	67.8 ± 2.6	74.7 ± 2.2	10***
Activation, fasting (mm)	61.0 ± 3.2	70.3 ± 3.0	15*
Activation, mean 0–180 min (mm)	57.4 ± 2.5	61.6 ± 2.7	7*

RB + RS2 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm), WWB White wheat bread
*Different from WWB P < 0.05; **P < 0.01, ***P < 0.001 (ANOVA, GLM, Minitab)
^aData are presented as means ± SEM
^bThe percentage change was calculated as the difference from the WWB to the RB + RS2. n = 37

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