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Table 3 Dietary intake during the baseline and during the consumption of the study breads

From: Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

  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
  1. Results are given as mean (SD). *) Overall comparison between study periods using t-test analysis of variance. NS = No significant differences between any three periods. 1) both breads vs. baseline