Table 3 |
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|
List of metabolites with significant postprandial relative changes after 60 min of test bread intake (rye versus wheat bread) |
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|
Metabolite |
Rye Index1 |
Wheat Index1 |
p value2 |
q value3 |
|
|
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|
Metabolites that significantly increase after RB and significantly decrease after WB intake |
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|
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 |
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|
Picolinic acid |
-3.82 |
10.07 |
0.018 |
0.013 |
|
|
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|
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. |
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|
Bondia-Pons et al. Nutrition Journal 2011 10:116 doi:10.1186/1475-2891-10-116 |
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