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

Trends in Food Science & Technology（2018）

引用 59|浏览57

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摘要

•Blood glucose flux is slower with rye than with refined wheat bread.•Whole grain rye has lower inflammatory biomarker concentration than refined wheat.•Weight loss is greater with whole grain rye than whole grain or refined wheat.•Some rye foods appear to have cholesterol-lowering properties.

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关键词

Weight management,Blood lipid,Inflammation,Insulin,Fiber

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