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