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Table 4 Performance results in the cognitive tests post the standardized breakfast after RB + RS2 or WWB, respectivelya

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

Test variables

WWB

RB + RS2

b

WM test (max 48 CR)

 WM:1 (90 min)c

29.4 ± 0.8

30.0 ± 0.8

2

 WM:2 (120 min)d

29.0 ± 0.7

29.7 ± 0.7

2

 WM:3 (160 min)d

29.8 ± 0.8

29.5 ± 0.8

-1

 WM:1–3 (mean)d

29.3 ± 0.7

29.6 ± 0.7

1

SA-test

 The complete SA tests (max 95 CR)

  SA:1 (30 min)e

69.8 ± 3.3

71.2 ± 3.3

2

  SA:2 (170 min)f

71.9 ± 3.2

72.2 ± 3.2

0

  SA:1–2 (mean)e

70.1 ± 3.2

70.9 ± 3.1

1

 The last half of the SA tests (max 48 CR)

  SA:1 (30 min)e

34.9 ± 1.6

36.0 ± 1.7

3

  SA:2 (170 min)f

35.8 ± 1.5

35.3 ± 1.6

-1

  SA:1–2 (mean)e

35.0 ± 1.5

35.3 ± 1.6

1

 The complete SA tests, reaction time (ms)

  SA:1 (30 min)e

1256 ± 26

1248 ± 28

-1

  SA:2 (170 min)f

1189 ± 25

1176 ± 29

-1

  SA:1–2 (mean)e

1233 ± 25

1218 ± 26

-1

 The last half of the SA tests reaction time (ms)

  SA:1 (30 min)e

1263 ± 30

1225 ± 29

−3

  SA:2 (170 min)f

1188 ± 27

1173 ± 29

-1

  SA:1–2 (mean)e

1238 ± 28

1203 ± 26

-3

  1. CR Correct response, RB + RS2 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm), SA Selective attention, WM Working memory, WWB White wheat bread
  2. aData are presented as means ± SEM
  3. bThe percentage change was calculated as the difference from the WWB to the RB + RS2
  4. cn = 36
  5. dn = 38
  6. en = 37
  7. fn = 35