Open Access Research

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

Isabel Bondia-Pons1, Emilia Nordlund2, Ismo Mattila2, Kati Katina2, Anna-Marja Aura2, Marjukka Kolehmainen1, Matej Orešič2, Hannu Mykkänen1 and Kaisa Poutanen12*

Author Affiliations

1 Department of Public Health and Clinical Nutrition. Clinical Nutrition, Food and Health Research Centre. University of Eastern Finland, Kuopio Campus. P.O. Box 1627, FIN-70211. Kuopio, Finland

2 VTT Technical Research Centre of Finland. P.O.Box 1000, FI-02044. Tietotie 2, Espoo, Finland

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Nutrition Journal 2011, 10:116  doi:10.1186/1475-2891-10-116

Published: 19 October 2011

Additional files

Additional file 1:

Determination of the Gastric emptying rate (GER) of the study participants. The file contains the methodology used to determine the GER of the study participants by the 13C-octanoic acid breath test.

Format: DOCX Size: 13KB Download file

Open Data

Additional file 2:

Gastric emptying rate of the study participants after intake of rye and wheat bread. The file contains the results obtained for the GER of the study participants after intake of rye and wheat bread. Results are briefly discussed.

Format: DOCX Size: 12KB Download file

Open Data