Table 3

List of metabolites with significant postprandial relative changes after 60 min of test bread intake (rye versus wheat bread)

Metabolite

Rye

Index1

Wheat

Index1

p

value2

q

value3


Metabolites that significantly increase after RB and significantly decrease after WB intake

Methionine

0.29

-0.16

0.010

0.003

Phenylalanine

0.86

-2.48

0.017

0.005

Metabolite that significantly decrease after RB and significantly increase after WB intake

Picolinic acid

-3.82

10.07

0.018

0.013


1 The rye and wheat indices were calculated as follows: Relative change xijk = (Peak area xijk at 30 min - Peak area xijk at baseline)/(median of peak areas xijk) where xij is the metabolite i measured for each subject j (j = 1-16) and bread k (k = 1 (rye bread), 2 (wheat bread). 2 Paired samples t-test. 3 q-values were calculated from p-value distribution obtained from paired samples t-test.

Bondia-Pons et al. Nutrition Journal 2011 10:116   doi:10.1186/1475-2891-10-116

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