Figure 1.

Self-reported appetite ratings from 8.00 ā€“ 12.00 and the corresponding area under the curve (AUC) in Study one. Self-reported A) hunger, B) satiety, C) desire to heat, D) AUC for hunger, E) AUC for satiety, F) AUC for desire to eat. Estimates in A-C represent arithmetic mean values for each treatment. The difference between rye bread (RB) and wheat bread (WB) treatments is provided as a % difference between the least square means (LSM) for each treatment AUC, estimated by mixed linear models appropriate for cross-over designs (see statistical analysis section). Pā€‰<ā€‰0.05 was considered statistically significant.

Forsberg et al. Nutrition Journal 2014 13:26   doi:10.1186/1475-2891-13-26
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