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.

Moazzami et al. Nutrition Journal 2012 11:88   doi:10.1186/1475-2891-11-88

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