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Table 8 Subjective appetite ratings post the standardized breakfast, 11-14 h after RB + RS2 or WWB intervention, 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
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
  1. n = 38
  2. 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
  3. aData are presented as means ± SEM
  4. bThe percentage change was calculated as the difference from the WWB to the RB + RS2