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

Table 6 Fasting concentrations of gut hormones, SCFA and breath H₂, 11 h post RB + RS2 or WWB intake^a

Test variables	WWB	RB + RS2	%Δ^b
p-PYY, fasting (ng/mL)^c	0.44 ± 0.06	0.47 ± 0.07	9*
p-GLP-1, fasting (pg/mL)^c	16.2 ± 2.4	17.4 ± 2.9	7
p-GLP-2, fasting (ng/mL)^c	8.5 ± 0.9	9.4 ± 1.2	10**
breath H₂, fasting (ppm)^d	18 ± 3	42 ± 18	139***

GLP Glucagon-like peptide, H₂ Breath hydrogen excretion, p Plasma, PYY Peptide YY, 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
^cn = 37
^dn = 38

ISSN: 1475-2891