NEWS
Research findings and activities from 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…
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Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
New study published in Scientific Reports by Pirkola et.al: Fermentation of dietary fiber by gut microbes produces short-chain fatty…
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Plasma benzoxazinoid was associated with lower PSA after rye intake in men with prostate cancer
Prostate cancer is a common cancer form among men, and preventive strategies are needed. In vitro studies have shown that benzoxazinoids…
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High Fiber Rye changes bacteria in the gut and decreases C-reactive protein vs a refined wheat diet
Low grade inflammation, a known risk factor for development of cardiovascular disease, has in several studies been shown to be reduced by…
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Dietary carbohydrates and health: low-grade systemic inflammation and cardiometabolic risk factors
The 12th of September 2020, Adila Omar defended her doctoral thesis from Karolinska Institutet on ‘Dietary carbohydrate quality and…
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High fiber rye foods decrease body weight and body fat and affect metabolic risk markers
The 17th of September 2021, Kia Nöhr Iversen defended her doctoral thesis from Chalmers university of Technology on ‘High fiber rye foods…
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LDL-cholesterol lowering effects of wholegrain rye compared with wholegrain wheat diets are modified
Wholegrain rye may improve blood glucose regulation and blood lipid composition. The effects are hypothesized to be mediated through…
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New position for Nordic Rye Forum Researcher Kati Hanhineva
Kati Hanhineva is newly appointed professor in food development at the Department of Biochemistry, University of Turku. We welcome the…
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