TABLE 3.

Stool characteristics of participants at baseline (week 2) and follow-up (week 8)¹

	RG group				WG group
Measure	Baseline	Follow-up	ΔRG	P	Baseline	Follow-up	ΔWG	P	ΔWG − ΔRG	P
Stool in 72 h, n	3.62 ± 0.24	3.46 ± 0.26	−0.15 ± 0.20	0.33	3.78 ± 0.30	4.34 ± 0.32	0.56 ± 0.25	0.03	0.76 ± 0.32	0.02
Stool water content, %	72.11 ± 1.11	72.79 ± 1.13	0.86 ± 1.44	0.39	71.35 ± 1.46	74.57 ± 1.19	3.23 ± 1.53	0.01	2.36 ± 2.11	0.15
Stool weight, g/d	105.05 ± 8.57	95.83 ± 8.57	−9.22 ± 8.07	0.26	116.60 ± 11.25	178.68 ± 12.79	62.07 ± 9.96	<0.0001	69.30 ± 12.89	<0.0001
Aerobic, CFUs × 107	1.66 ± 5.78	9.19 ± 3.18	−7.32 ± 6.28	0.13	8.48 ± 3.17	4.79 ± 1.33	−3.69 ± 3.18	0.12	3.63 ± 6.84	0.32
Anaerobic, CFUs × 109	1.34 ± 3.19	2.19 ± 8.89	8.14 ± 8.97	0.13	3.38 ± 1.16	1.21 ± 5.12	−2.18 ± 1.01	0.12	2.99 ± 1.36	0.31
Stool pH	6.78 ± 0.05	6.81 ± 0.05	0.01 ± 0.05	0.05	6.77 ± 0.06	6.75 ± 0.04	−0.03 ± 0.06	0.04	−0.07 ± 0.08	0.31

¹All values are means ± SEMs. n = 40 in the RG group, and n = 41 in the WG group. There were no differences between groups at baseline. P values were obtained with the use of an ANCOVA and controlling for the baseline measure, BMI, age, and sex. RG, refined grain; WG, whole grain.