Table 5

Statistical evaluation of appetite ratings (n = 16) for time intervals following bread breakfasts (Milling fractions study)1

Time intervals


08:30-12:00

12:30-16:00


Hunger


Rye bran bread

a

a

Intermediate rye fraction bread

a

a

Sifted rye flour bread

a

a

Wheat reference bread

c

c

Satiety


Rye bran bread

a

a

Intermediate rye fraction bread

b

a

Sifted rye flour bread

b

a

Wheat reference bread

c

a

Desire to eat


Rye bran bread

a

a

Intermediate rye fraction bread

a

a

Sifted rye flour bread

a

a

Wheat reference bread

c

c


1Different letters within columns indicate significant difference (p < 0.05).

Isaksson et al. Nutrition Journal 2009 8:39   doi:10.1186/1475-2891-8-39

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