Rye and health - Where do we stand and where do we go?

Karin Jonsson, Roger Andersson, Knud Erik Bach Knudsen, Göran Hallmans, Kati Hanhineva, Kati Katina, Marjukka Kolehmainen, Cecilie Kyrø, Maud Langton, Emilia Nordlund, Helle Nygaard Lærke, Anja Olsen, Kajsa Poutanen, Anne Tjønneland, Rikard Landberg (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

5 Citations (Scopus)

Abstract

Background: High whole grain intake has consistently been associated with lowered risk of developing a number of chronic diseases. Among cereals, rye has highest content of dietary fiber, together with a wide variety of bioactive compounds. There is accumulating evidence from intervention studies of physiological effects of rye foods with potential health benefits. Scope and approach: This review summarizes the state of the art of rye and health and identifies future directions for research and innovation, based partly on findings presented at the international conference “The Power of Rye” Åland, Finland, 7–8 June 2017. Key findings and conclusions: Rye foods have well-established beneficial effects on insulin metabolism compared with wheat bread under isocaloric conditions and at standardized amounts of available carbohydrates, which may have positive implications for diabetes prevention. Recent findings suggest that alterations in blood glucose flux partly explain these effects. Moreover, several studies have shown beneficial effects of rye-based foods on satiety, which is one plausible mechanism behind recently demonstrated beneficial effects on weight management. Emerging results indicate beneficial effects of rye intake on inflammation and blood lipids. More research is needed to uncover underlying mechanisms for other demonstrated effects and the long-term implications for health. A challenge with rye-based foods is making them palatable and widely acceptable to consumers. Development of innovative and tasty rye products and targeted communication strategies is crucial in increasing awareness and consumption of rye foods. Novel results in this regard are presented in this review.

Original languageEnglish
Pages (from-to)78-87
Number of pages10
JournalTrends in Food Science and Technology
Volume79
DOIs
Publication statusPublished - 1 Sep 2018
MoE publication typeA2 Review article in a scientific journal

Fingerprint

rye
Health
Food
rye products
grain consumption
Secale
weight control
satiety
Bread
chronic diseases
Dietary Fiber
Insurance Benefits
Finland
blood lipids
animal communication
blood glucose
Research
diabetes
Triticum
dietary fiber

Keywords

  • Blood lipid
  • Fiber
  • Inflammation
  • Insulin
  • Weight management

Cite this

Jonsson, K., Andersson, R., Bach Knudsen, K. E., Hallmans, G., Hanhineva, K., Katina, K., ... Landberg, R. (2018). Rye and health - Where do we stand and where do we go? Trends in Food Science and Technology, 79, 78-87. https://doi.org/10.1016/j.tifs.2018.06.018
Jonsson, Karin ; Andersson, Roger ; Bach Knudsen, Knud Erik ; Hallmans, Göran ; Hanhineva, Kati ; Katina, Kati ; Kolehmainen, Marjukka ; Kyrø, Cecilie ; Langton, Maud ; Nordlund, Emilia ; Lærke, Helle Nygaard ; Olsen, Anja ; Poutanen, Kajsa ; Tjønneland, Anne ; Landberg, Rikard. / Rye and health - Where do we stand and where do we go?. In: Trends in Food Science and Technology. 2018 ; Vol. 79. pp. 78-87.
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Jonsson, K, Andersson, R, Bach Knudsen, KE, Hallmans, G, Hanhineva, K, Katina, K, Kolehmainen, M, Kyrø, C, Langton, M, Nordlund, E, Lærke, HN, Olsen, A, Poutanen, K, Tjønneland, A & Landberg, R 2018, 'Rye and health - Where do we stand and where do we go?', Trends in Food Science and Technology, vol. 79, pp. 78-87. https://doi.org/10.1016/j.tifs.2018.06.018

Rye and health - Where do we stand and where do we go? / Jonsson, Karin; Andersson, Roger; Bach Knudsen, Knud Erik; Hallmans, Göran; Hanhineva, Kati; Katina, Kati; Kolehmainen, Marjukka; Kyrø, Cecilie; Langton, Maud; Nordlund, Emilia; Lærke, Helle Nygaard; Olsen, Anja; Poutanen, Kajsa; Tjønneland, Anne; Landberg, Rikard (Corresponding Author).

In: Trends in Food Science and Technology, Vol. 79, 01.09.2018, p. 78-87.

Research output: Contribution to journalReview ArticleScientificpeer-review

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T1 - Rye and health - Where do we stand and where do we go?

AU - Jonsson, Karin

AU - Andersson, Roger

AU - Bach Knudsen, Knud Erik

AU - Hallmans, Göran

AU - Hanhineva, Kati

AU - Katina, Kati

AU - Kolehmainen, Marjukka

AU - Kyrø, Cecilie

AU - Langton, Maud

AU - Nordlund, Emilia

AU - Lærke, Helle Nygaard

AU - Olsen, Anja

AU - Poutanen, Kajsa

AU - Tjønneland, Anne

AU - Landberg, Rikard

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Y1 - 2018/9/1

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KW - Blood lipid

KW - Fiber

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Jonsson K, Andersson R, Bach Knudsen KE, Hallmans G, Hanhineva K, Katina K et al. Rye and health - Where do we stand and where do we go? Trends in Food Science and Technology. 2018 Sep 1;79:78-87. https://doi.org/10.1016/j.tifs.2018.06.018