Table 3 Dietary intake during the baseline and during the consumption of the study breads
|  | Baseline N = 50 | Low-FODMAP rye bread N = 44 | Regular rye bread N = 48 | P value* |
|---|---|---|---|---|
Energy, kJ/d | 7981 (±1992) | 8171 (±2081) | 8155 (±2466) | NS |
Energy, kcal/d | 1906 (±476) | 1952 (±497) | 1948 (±589) | NS |
Carbohydrates, g/d | 189 (±60) | 199 (±60) | 202 (±71) | NS |
Protein, g/d | 86 (±25) | 86 (±25) | 89 (±29) | NS |
Fat, g/d | 79 (±25) | 78 (±26) | 76 (±29) | NS |
Total fibre, g/d | 21 (±9) | 28 (±9) | 29 (±9) | <0.00011 |