Table 3 |
||||
| Characteristics of the postmenopausal women before and after the RB and WB periods1 | ||||
| RB | WB | |||
| Baseline | Endpoint | Baseline | Endpoint | |
| Body weight (kg) | 69.9 ± 8.1a | 69.5 ± 8.1 | 69.8 ± 8.2 | 69.7 ± 8.1 |
| Serum total cholesterol (mmol/L) | 6.5 ± 0.7a | 6.8 ± 0.8b | 6.5 ± 0.7 | 6.4 ± 0.7 |
| Serum LDL-cholesterol (mmol/L) | 4.3 ± 0.6 a | 4.5 ± 0.8 | 4.2 ± 0.7 | 4.1 ± 0.6 b |
| Serum HDL-cholesterol (mmol/L) | 1.7 ± 0.4 | 1.7 ± 0.4 | 1.7 ± 0.3 | 1.6 ± 0.3 |
| Serum triglycerides (mmol/L) | 1.3 ± 0.4 | 1.4 ± 0.5 | 1.3 ± 0.4 | 1.4 ± 0.4 |
1 Values expressed as mean ± SD; (n = 33);
a Significantly different from endpoint within group (p<0.05; paired t test);
b Significantly different from endpoint between groups (p<0.05; paired t test);
RB: high fiber rye bread, WB: refined wheat bread.
Moazzami et al. Nutrition Journal 2012 11:88 doi:10.1186/1475-2891-11-88
