Figure 2.

Incremental change (Δ) in plasma ghrelin in breads (A) and porridges (B). Incremental change (Δ) in subjective satiety scores in breads (C) and porridges (D). WWB is visible in all graphs. Values are means ± SEM, n = 12 (WGRP: n = 11). A significant treatment effect was found (p < 0.0001), but no significant time × treatment interaction, p = 0.67 for ghrelin and p = 0.97 for subjective feeling of satiety) (PROC MIXED in SAS)

Rosén et al. Nutrition Journal 2009 8:42   doi:10.1186/1475-2891-8-42
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