TABLE 2.

Second meal effect studies.

	Design*	Subjects‡	Intervention products*	Study procedure	Outcomes (data analysis)*	Results Mean ± SEM, unless otherwise stated
Sandberg et al. (50)	Cross-over, randomized, two test meals	38 (30 f/8 m), age 63.9 ± 5.5 year, BMI 24.2 ± 2.5 kg/m2, fasting glucose 5.7 ± 0.4 mmol/l, no known metabolic disease, non-smoking.	Rye bread with added resistant starch (RBRS):43% rye kernels, 43% whole grain rye flour 14% Hi-Maze flour (60% resistant starch type 2, 40% digestible starch). White wheat bread (WWB): 100% refined wheat flour. Composition rye bread/wheat bread (g/portion): portion size 239/171, starch 89/76 (available starch 75/75), insoluble DF 21/4, soluble DF 6/1.	Subjects consumed one portion of test bread per day for three days before visiting the clinic. On day 1 and 2 bread was divided over the day, on day 3 the portion was consumed at 9 pm. At the clinic subjects consumed 114 g WWB 50 g available starch with 2 dl water after an overnight fast (from 9 pm). Blood was taken at 0, 15, 30, 45, 60, 90, 120, and 180 min.	Glucose (capillary blood), insulin (venous blood). iAUC0–30, iAUC0–120, incremental peak, Composite Insulin Sensitivity Index (ISIcomposite), HOMA-IR.	Glucose: iAUC0–30 lower following RBRS, compared to WWB (−14%, p < 0.05). Insulin: Incremental peak lower following RBRS, compared to WWB (−15%, p < 0.01). ISIcomposite higher following RBRS, compared to WWB (+11%, p < 0.05).
Sandberg et al. (51)	Cross-over, randomized, three test meals	21 (10 m/11 f), age 25.3 ± 3.9 year, BMI 22.7 ± 2.3 kg/m2, no known metabolic disease, non-smoking.	Whole grain rye flour bread (RFB): 100% whole grain rye flour. Whole grain rye flour and rye kernel bread (RKB): 50% whole grain rye flour, 50% rye kernels White wheat bread (WWB; reference): 100% refined wheat flour. Composition of RFB/RKB/WWB (g/portion): portion size 187/184/122, starch 53/57/52 (available starch 50/50/50, RS 3/7/1), insoluble NSP 11/13/2, soluble NSP 4/4/1, total DF 18/23/4.	Subjects consumed test breads at 9 pm the night before visiting the clinic. At the clinic subjects consumed one portion WWB with 2 dl water after an overnight fast (from 9 pm). Capillary blood taken at 0, 15, 30, 60, 90, 120, 150, and 180.	Glucose (all timepoints), insulin (all timepoints except 15 min) iAUC0–120, incremental peak.	No difference
Sandberg et al. (49)	Cross-over, randomized, four test meals (2 × 2 factorial design)	19 (9 m/10 f), age 21.9 ± 1.87 year, BMI 25.6 ± 3.5 kg/m2, no known metabolic disorders, non-smoking.	White wheat bread (WWB; reference): 85% rye kernels and 15% white wheat flour (of cereal dry matter). 121.4 g bread/portion. Rye kernel bread (RKB): 100% white wheat flour. Composition WWB/RKB [g/portion (142.5 g)]: starch 51.3/53.9 (available starch 50/50, resistant starch 1.3/4.9), insoluble NSP 1.5/9.0, soluble NSP 1.1/2.8, DF 3.9/15.6.	Subjects consumed one portion of test bread with water at 9:30 pm either: the day before visiting the clinic (WWB-1D or RKB-1D) of for three consecutive days before visiting the clinic (WWB-3D or RKB-3D). At the clinical visit the subjects consumed 121.4 g WWB with 2 dl water after an overnight fast (from 9:30 pm). Venous blood drawn at 0, 15, 30, 45, 60, 90, 120, and 180 min.	Glucose (all timepoints), insulin (all timepoints except 15 min) iAUC0–120, incremental peak, Matsuda index (insulin sensitivity).	No effect of length of priming (1 or 3 days) were found in any of the outcomes.Glucose: iAUC0–120 and incremental peak was lower following a RKB evening meal than a WWB evening meal (23 and 16%, respectively, p < 0.01). Insulin: iAUC0–120 was lower following a RKB evening meal than a WWB evening meal (13%, p < 0.05)

^‡Data is mean ± sd or (range). ^*Only test meals and outcomes of interest for investigating the rye factor (insulin, glucose) is included in the table. Abbreviations: BMI, body mass index; DF, dietary fiber; f, female; HOMA-IR, homeostatic model assessment for insulin resistance; iAUC, incremental area under the curve; m, male; and NSP, non-starch polysaccharides.