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 language | English |
|---|---|
| Pages (from-to) | 78-87 |
| Number of pages | 10 |
| Journal | Trends in Food Science and Technology |
| Volume | 79 |
| DOIs | |
| Publication status | Published - 1 Sep 2018 |
| MoE publication type | A2 Review article in a scientific journal |
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Keywords
- Blood lipid
- Fiber
- Inflammation
- Insulin
- Weight management
Cite this
}
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 journal › Review Article › Scientific › peer-review
TY - JOUR
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
PY - 2018/9/1
Y1 - 2018/9/1
N2 - 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.
AB - 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.
KW - Blood lipid
KW - Fiber
KW - Inflammation
KW - Insulin
KW - Weight management
UR - http://www.scopus.com/inward/record.url?scp=85050119320&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2018.06.018
DO - 10.1016/j.tifs.2018.06.018
M3 - Review Article
AN - SCOPUS:85050119320
VL - 79
SP - 78
EP - 87
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
ER -