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.

中文翻译：

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黑麦和健康-我们站在哪里，我们要去哪里？

背景

一直以来，较高的全谷物摄入量与罹患多种慢性疾病的风险降低有关。在谷物中，黑麦的膳食纤维含量最高，并且具有多种生物活性化合物。从对黑麦食品具有潜在健康益处的生理影响的干预研究中获得了越来越多的证据。

范围和方法

这篇评论部分总结了黑麦和健康的最新技术，并确定了研究和创新的未来方向，部分是基于2017年6月7日至8日在芬兰奥兰德举行的“黑麦的力量”国际会议上提出的研究结果。

主要发现和结论

与小麦面包相比，在等温条件下和标准量的可用碳水化合物下，黑麦食品对胰岛素代谢具有公认的有益作用，这可能对预防糖尿病具有积极意义。最近的发现表明，血糖通量的改变部分地解释了这些作用。此外，一些研究表明，基于黑麦的食物对饱腹感具有有益作用，这是最近证明对体重控制有益作用的一种可能的机制。新兴结果表明黑麦摄入对炎症和血脂具有有益作用。需要更多的研究来揭示其他已证明的影响以及对健康的长期影响的潜在机制。黑麦食品的挑战在于使它们变得可口且被消费者广泛接受。开发创新和美味的黑麦产品和有针对性的交流策略，对于提高黑麦食品的认识和消费至关重要。在这方面的新颖结果发表在这篇评论中。