Figure 3

Total fat (a) and carbohydrate (b) oxidation in response to RS content of a breakfast meal. Macronutrient oxidation, assessed via indirect calorimetry and calculated from non-protein RQ, was measured in 12 healthy adults. Data is presented as mean ± SEM. * p ≤ 0.003 for a difference from the 0% and 10.7% RS meals.