Rye Health & Nutrition
Rye is a nutritious grain and can positively affect health in a number of ways
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses. Emilie Nordlund, et. al. 2016.
Studied in vitro digestion and insulin response of whole grain and refined wheat and rye breads, both straight dough and sourdough.
Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects. Jonna C. Sandberg, et. al. 2016.
Investigated the impact of eating rye bread high in dietary fiber in the evening on the following day's cardiometabolic risk factors, appetite regulation, and anti-diabetic potential.
Healthy Aspects of the Nordic diet are Related to Lower Total Mortality. Anja Olsen, et. al. 2011.
Studied the impact of a traditional Nordic diet on the the health and mortality rate of a cohort of Danish participants over the course of 12 years.
Rye Bread Consumption in Early Life and Reduced Risk of Advanced Prostate Cancer. Johanna E. Torfadottir, et. al. 2012.
Studied the association between rye bread consumption during adolescence with risk of prostate cancer diagnosis later in life.
Prepregnancy dietary patterns and risk of developing hypertensive disorders of pregnancy: results from the Australian Longitudinal Study on Women’s Health. Danielle A. J. M. Shoenaker, et. al. 2015.
In a population-based study of Australian women, researchers observed an independent protective dose-response association between pre-pregnancy consumption of a Mediterranean-style dietary pattern and HDP (hypertension disorder) risk.
Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort. Anne Helnaes, et. al. 2016.
Supporting the hypothesis that whole-grain intake is related to lower risk of myocardial infarction and suggest that the cereals rye and oats might be especially beneficial.
High Proportions of People With Nonceliac Wheat Sensitivity Have Autoimmune Disease or Antinuclear Antibodies. Antonio Carroccio, et. al. 2015.
Evaluated the prevalence of autoimmune diseases among patients with nonceliac wheat sensitivity and investigated to what extent they carry antinuclear antibodies compared to patients with Celiac Disease or Irritable Bowel Syndrome.
Health effect of the New Nordic Diet in adults with increased waist circumference: a 6-mo randomized controlled trial. Sanne K. Poulsen, et. al. 2014.
Tested the health effects of the New Nordic Diet (NND), which is a gastronomically driven regional, organic, and environmentally friendly diet, in a carefully controlled but free-living setting. Found that it produces weight loss and blood pressure reduction in centrally obese individuals.
Adherence to a Healthy Nordic Food Index Is Associated with a Lower Risk of Type-2 Diabetes—The Danish Diet, Cancer and Health Cohort Study. Sandra Amelie Lacoppidan. 2015.
Adherence to a healthy Nordic food index was found to be inversely associated with risk of T2D, suggesting that regional diets other than the Mediterranean may also be recommended for prevention of T2D.
High-fiber rye diet increases ileal excretion of energy and macronutrients compared with low-fiber wheat diet independent of meal frequency in ileostomy subjects. Hanna Isaksson, et. al. 2013.
Showed that intake of rye bread high-fiber diet compared to the refined wheat low-fiber diet decreased the absorption of macronutrients and may have implications fro weight management.
Scientific Opinion on the substantiation of health claims related to rye fibre and changes in bowel function (ID 825), reduction of post-prandial glycemic responses (ID 826) and maintenance of normal blood LDL-cholesterol concentrations (ID 827) pursuant to Article 13(1) of Regulation (EC) No 1924/20061. European Food Safety Authority. 2011.
Panel substantiates health claims made about rye fiber in relation to bowel function. Glycemic response and cholesterol concentrations were evaluated as well, though a cause-effect relationship was not established.
A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study). Kia Nøhr Iversen, et. al. 2021.
Consumption of high fiber rye products as part of a hypocaloric diet for 12 weeks caused a greater weight loss and body fat loss, as well as reduction in C-reactive protein, compared to refined wheat.
Deleu, et. al. 2020.
Summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption.
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms. Kamila Koj, et. al. 2023.
Demonstrated that sourdough treatments applied contributed to an increased total content of arabinoxylans in the breads, and that the inoculation of sourdoughs with potential probiotic strains improved their solubility in water and decreased fructans in rye bread.
Rye Whole Grain and Bran Intake Compared with Refined Wheat Decreases Urinary C-Peptide, Plasma Insulin, and Prostate Specific Antigen in Men with Prostate Cancer. Rikard Landberg, et. al. 2010.
Investigated the effect of high intake of rye whole grain and bran on prostate cancer progression conclude that whole grain and bran from rye resulted in significantly lower plasma prostate specific antigen compared with a cellulose-supplemented refined wheat diet in patients with prostate cancer.
Rye: A wonder crop with industrially important macromolecules and health benefits. Pinderpal Kaur, et. al. 2021.
A review on rye grains summarizing the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance.
High-fiber rye bread and insulin secretion and sensitivity in healthy postmenopausal women. Katri S Juntunen, et. al. 2003.
Studied whether the long-term use of high-fiber rye bread and white-wheat bread modifies glucose and insulin metabolism in healthy postmenopausal women.
Books:
Rye and Health. Kaisa Poutanen and Per Åman. 2014.
Explains in detail the composition of rye and its physiological and health effects on humans.