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

Table 8 Subjective appetite ratings post the standardized breakfast, 11-14 h after RB + RS2 or WWB intervention, respectively^a

Test variables	WWB	RB + RS2	%Δ^b
Satiety, fasting (mm)	41.7 ± 4.0	43.8 ± 4.1	5
Satiety, AUC 0-180 min (mm·min)	9700 ± 380	10,060 ± 430	4
Hunger, fasting (mm)	48.3 ± 3.7	48.8 ± 3.8	1
Hunger, AUC 0-180 min (mm·min)	7570 ± 470	7000 ± 470	−7
Desire to eat, fasting (mm)	56.6 ± 3.7	54.6 ± 3.5	−3
Desire to eat, AUC 0-180 min (mm·min)	8420 ± 530	7850 ± 530	−7

n = 38
AUC Area under curve, RB + RS2 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm), WWB White wheat bread
^aData are presented as means ± SEM
^bThe percentage change was calculated as the difference from the WWB to the RB + RS2

ISSN: 1475-2891