New articles on effects of rye foods on satiety

Monday, 15 February 2010

Three recent Swedish articles show that in addition to lowering the postprandial plasma insulin levels, rye bread and porridge also showed higher satiety values when compared to white wheat bread and may thus help in appetite regulation.

To see the detailed results, please have a look at the following papers:

Isaksson, H., Fredriksson, H., Andersson, R., Olsson, J., Åman, P., 2009. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial. Nutrition Journal 8, 39.

Isaksson, H., Sundberg, B., Åman, P., Fredriksson, H., and Olsson, J., 2008. Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast. Food & Nutrition Research, 52.

Rosen, L.A.H., Silva, L.O.B., Andersson, U.K., Holm, C., Ostman, E.M., Bjorck, I.M.E., 2009. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal 8, 42.