Nordic Rye Forum
Discover the Science and Potential of Rye
Explore research, health insights, foods and recipes that reveal why rye has remained an important part of Nordic food culture.
The grain
Rye is more than a staple. It is a subject of science, nutrition and Nordic food culture.
Rye (Secale cereale) is a cereal grown almost exclusively in the north western part of the Eastern Hemisphere. The ear of rye is similar to that of wheat, but longer and more slender.
It is typically eaten as wholegrain, which means that all edible parts of the kernel are used: the white flour, the nutritious germ and the fibre rich bran.
What is rye?
Among the cereals, rye has the highest content of dietary fibre
Rye bread was once a central source of energy for the populations of Northern and Eastern Europe. Its use declined during the 1900s as refined wheat took over. With the major health challenges of our time, rye has become interesting again as a health promoting food.
Wholegrain
The white flour, the nutritious germ and the fibre rich bran are all used.
Dietary fibre
Rye is the richest source of dietary fibre among the cereals.
Nordic cereal
Grown almost exclusively in the north western part of the Eastern Hemisphere.
Rye & health
Why rye matters for health
Research suggests that a diet rich in rye may support gut health, increase satiety and affect the blood glucose curve beneficially. Much of this work is carried out by Nordic research groups.
Satiety
Porridge and bread from wholegrain rye have been shown to prolong satiety substantially compared with refined wheat.
Blood sugar
Rye bread has been shown to give a more balanced blood glucose response than refined wheat, and less insulin is produced after eating rye products.
Gut health
Rye bread and other products containing rye fibre can improve bowel function, with softer stools and a shorter intestinal transit time.
Wholegrain nutrition
The rye grain carries a wide variety of bioactive compounds that a growing number of studies have linked to improved health.
Research
Explore the research
New and established findings on rye and health, shared by the researchers of the Nordic Rye Forum.
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New paper on subjective appetite assessment comparing whole grain rye and refined wheat
Abstract Background: Accurate assessment of self-reported appetite under free-living conditions is warranted to conduct large-scale…
The scientists
The researchers behind the forum
The Nordic Rye Forum gathers researchers from eight universities and institutes in Sweden, Finland and Denmark. They have different backgrounds and experiences and form a dynamic base of knowledge, with a common interest in healthy diets, whole grains and rye.
Sweden
Chalmers University of Technology
- Rikard LandbergProfessor, Food and Nutrition Science
Finland
VTT Technical Research Centre of Finland
- Kaisa PoutanenResearch Professor
- Emilia NordlundResearch Team Leader
Sweden
Umeå University
- Göran HallmansSenior Scientist, Public Health and Clinical Medicine
Denmark
Danish Cancer Society
- Anne TjønnelandHead of Research
- Anja OlsenSenior Researcher
- Cecilie KyrøPostdoc, nutritional epidemiology
Denmark
Aarhus University
- Knud Erik Bach KnudsenProfessor, basic nutrition
- Helle Nygaard LærkeSenior Scientist
Finland
University of Helsinki
- Kati KatinaCereal technology
Finland
University of Eastern Finland
- Kati HanhinevaFood and nutrition research
- Marjukka KolehmainenNutrition and health
Sweden
Swedish University of Agricultural Sciences
- Maud LangtonFood science
- Roger AnderssonMolecular sciences
Rye foods
Rye belongs on the table
From traditional breads to modern creations, there are many ways to enjoy the goodness of rye in everyday meals.
Recipes
Make rye delicious
There are numerous ways to enjoy rye. With its rustic texture and rich flavour it adds a unique character to any dish.
Nordic Rye Forum
Collaboration for innovation and research in rye
The Nordic Rye Forum is a platform initiated by Nordic researchers with an interest in rye and health. It shares novel and established results from studies on rye and health, and formulates the research and innovation topics of tomorrow. To translate research into healthy and tasty foods for consumers in the Nordic countries, the forum works with the major food industries with an interest in rye in the region.
Research across the Nordic region
Keep exploring
Explore the world of rye
Discover the research, foods and ideas shaping the future of rye.