Table 5 

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

Time intervals 



08:3012:00 
12:3016:00 



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 


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

Isaksson et al. Nutrition Journal 2009 8:39 doi:10.1186/14752891839 