Table 4.
Plasma short chain fatty acid concentration (µM).
| Week 0 * | Week 6 * | Week 12 * | p-Value Week 6 ** | p-Value Week 12 ** | ||
|---|---|---|---|---|---|---|
| Formic acid | Wheat | 87.5 (81.6; 93.8) |
84.5 (79.0; 90.3) |
88.2 (81.6; 95.2) |
0.5218 | 0.7776 |
| Rye | 84.3 (78.8; 90.1) |
84.94 (79.7; 90.6) |
87.6 (81.4; 94.3) |
|||
| Acetic acid | Wheat | 114.5 (100.6; 130.4) |
95.3 (82.7; 109.8) |
95.2 (83.0; 109.3) |
0.0259 | 0.1989 |
| Rye | 111.8 (98.7; 126.6) |
114.9 (100.4; 131.5) |
105.4 (92.4; 120.3) |
|||
| Propionic acid | Wheat | 0.65 (0.56; 0.74) |
0.62 (0.54; 0.71) |
0.62 (0.53; 0.71) |
0.2014 | 0.1640 |
| Rye | 0.60 (0.53; 0.69) |
0.67 (0.59; 0.77) |
0.68 (0.59; 0.78) |
|||
| Butyric acid | Wheat | 0.84 (0.68; 1.02) |
0.69 (0.57; 0.83) |
0.78 (0.63; 0.95) |
<0.0001 | 0.0270 |
| Rye | 0.68 (0.56; 0.82) |
0.99 (0.83; 1.19) |
0.93 (0.77; 1.12) |
|||
| Isobutyric acid | Wheat | 0.17 (0.15; 0.19) |
0.16 (0.14; 0.18) |
0.17 (0.15; 0.18) |
0.8106 | 0.3958 |
| Rye | 0.16 (0.14; 0.17) |
0.16 (0.14; 0.17) |
0.15 (0.14; 0.17) |
|||
| Succinic acid | Wheat | 3.82 (3.57; 4.08) |
3.82 (3.56; 4.09) |
3.81 (3.55; 4.1) |
0.5560 | 0.9472 |
| Rye | 3.81 (3.58; 4.06) |
3.91 (3.66; 4.18) |
3.80 (3.54; 4.07) |
|||
| Valeric acid | Wheat | 0.24 (0.21; 0.28) |
0.21 (0.18; 0.24) |
0.22 (0.19; 0.26) |
0.2574 | 0.6612 |
| Rye | 0.20 (0.18; 0.23) |
0.22 (0.19; 0.26) |
0.20 (0.17; 0.23) |
|||
| Isovaleric acid | Wheat | 1.08 (0.98; 1.18) |
0.93 (0.83; 1.04) |
0.98 (0.88; 1.08) |
0.7735 | 0.8242 |
| Rye | 0.94 (0.86; 1.02) |
0.86 (0.77; 0.96) |
0.94 (0.86; 1.04) |
|||
| Caproic acid | Wheat | 0.47 (0.42; 0.52) |
0.45 (0.4; 0.5) |
0.47 (0.42; 0.53) |
0.5455 | 0.3119 |
| Rye | 0.43 (0.39; 0.47) |
0.45 (0.4; 0.5) |
0.42 (0.37; 0.47) |
* Geometric mean and 95%, not adjusted for baseline, back transformed from log scale. ** Difference between the groups at week 6/week 12 in a baseline adjusted model.