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

Table 7 Fasting concentrations of inflammatory markers, blood lipids and BDNF, 11 h after RB + RS2 or WWB intake^a

Test variables	WWB	RB + RS2	%Δ^b
p-CRP, fasting (ng/mL)^c	1890 ± 580	1650 ± 320	−13
p-IL-1β, fasting (pg/mL)^d	0.085 ± 0.011	0.076 ± 0.011	−11*
p-IL-6, fasting (pg/mL)^c	2.0 ± 0.2	1.9 ± 0.2	−4
p-IL-18, fasting (pg/mL)^e	177 ± 12	176 ± 12	0
p-LBP, fasting (pg/mL)^e	93.0 ± 6.6	98.2 ± 6.7	6
s-FFA, fasting (mmol/L)^d	0.31 ± 0.02	0.35 ± 0.03	12
s-Triglycerides, fasting (mg/dL)^c	109 ± 7	116 ± 7	6
p-BDNF, fasting (ng/mL)^e	0.59 ± 0.04	0.56 ± 0.04	−5

BDNF Brain-derived neurotrophic factor, CRP C-reactive protein, FFA Free fatty acids, IL Interleukin, LPB Lipopolysaccharide binding protein, 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 (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 = 36
^en = 38

ISSN: 1475-2891