Table 2.
Baseline characteristics of the participants.
| Characteristics | Sourdough Bread (n = 13) |
Yeast-Fermented Bread (n = 13) |
Total (n = 26) |
|---|---|---|---|
| Females | 12 (92) | 13 (100) | 25 (96) |
| Age (years) | 39 (21–56) | 47 (24–64) | 43 (21–64) |
| Body mass index, BMI (kg/m2) | 25.1 (20.2–37.7) | 24.9 (19.6–31.8) | 25.0 (19.6–37.7) |
| Weight (kg) | 70 (59–109) | 65 (54–92) | 68 (54–109) |
| Self-reported daily consumption of any bread (number of slices) | 3.0 (1–4) | 2.5 (1–7.5) | 3.0 (1–7.5) |
| Occasional use of some wheat bread | 0 (0) | 4 (31) | 4 (15) |
Results are given as median (range) and as n (%) of subjects.