Table 1 |
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|
Subject characteristics |
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|
Bread studyb |
Porridge studyc |
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|
|
|
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|
Measurementa |
Mean |
± SD |
Range |
Mean |
± SD |
Range |
|
|
|
|||||
|
Age (y) |
25 |
8 |
20-55 |
24 |
8 |
21-56 |
|
BMI (kg/m2) |
22.7 |
2.6 |
19.3-28.9 |
22.2 |
2.1 |
19.3-26.8 |
|
Fasting glucose (mmol/L) |
4.9 |
0.3 |
4.3-5.6 |
4.7 |
0.4 |
3.9-5.6 |
|
Thyroid-stimulating hormone (mlE/L) |
1.5 |
0.5 |
0.9-2.6 |
1.6 |
0.7 |
0.9-3.9 |
|
Haemoglobin (g/L) |
133 |
8.2 |
121-152 |
133 |
6.5 |
121-142 |
|
Alanine aminotransferase (μkat/L) |
0.4 |
0.2 |
0.2-1.1 |
0.4 |
0.1 |
0.2-0.7 |
|
|
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|
a Normal range for healthy individuals: fasting glucose 4.0-6.1 mmol/L; thyroid-stimulating hormone 0.3-4.0 mlE/L; hemoglobin in men 130-170, in women 120-150 g/L; alanine aminotransferase in men 0.15-1.10, in women 0.15-0.75 μkat/L. b n = 24 (22 F, 2 M) c n = 20 (20 F) |
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|
Isaksson et al. Nutrition Journal 2011 10:31 doi:10.1186/1475-2891-10-31 |
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