The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

Table 3 Effect of 6-wk whole grain wheat sourdough bread consumption on energy and nutrient intakes in NGI and HGI adults¹

	Whole grain wheat sourdough bread	White bread	P-value treatment effect²
n
NGI	14	14
HGI	13	14
Energy (kJ)
NGI	9726 ± 480	9986 ± 510	0.71
HGI	10140 ± 625	10634 ± 506	0.54
Protein (g)
NGI	93.1 ± 5.18	87.9 ± 4.41	0.45
HGI	104.1 ± 8.66	108.0 ± 5.84	0.71
Total carbohydrate (g)
NGI	291.9 ± 22.3	323.6 ± 23.0	0.33
HGI	284.2 ± 20.1	306.9 ± 18.7	0.41
Dietary fiber (g)
NGI	31.2 ± 2.04	22.0 ± 1.88	0.003
HGI	29.6 ± 2.13	20.2 ± 1.62	0.002
Total fat (g)
NGI	89.6 ± 5.00	83.9 ± 3.62	0.37
HGI	93.5 ± 7.40	95.5 ± 5.16	0.83
MUFA (g)
NGI	20.4 ± 1.57	16.6 ± 0.99	0.05
HGI	25.5 ± 2.67	26.6 ± 2.48	0.75
Cholesterol (mg)
NGI	228.7 ± 28.6	227.7 ± 15.6	0.98
HGI	326.5 ± 34.7	372.7 ± 31.7	0.33

¹Values are mean ± SEM.
²P-value for treatment effect comparison of energy and nutrient intakes averaged over 3 sets of 3-d food records (d -3 to -1, 12 to 14, 30 to 32) within each treatment period using unpaired Student's t-test.

ISSN: 1743-7075