In a randomized cross-over trial, 24 Swedish healthy adults consumed a standardized breakfast including crispbreads based on sourdough-fermented rye, unfermented rye and yeast-fermented refined wheat crispbread, at three different occasions, respectively. The sourdough-fermented crispbread resulted in the largest increase in satiety and the largest decrease in appetite, while the unfermented rye crispbread resulted in the lowest insulin response. The beneficial effects are l

In a randomized clinical trial, 70 healthy adults consumed wholegrain rye, wholegrain wheat or refined wheat during six weeks. The wholegrain intake was above 100 grams in the wholegrain diets and five grams in the refined diet. Both wholegrain diets had favourable effects on bloating, stool frequency and fecal butyrate content compared with the refined grain diet. Butyrate have beneficial effects on colon cell growth, which have been linked to a decreased risk of colorectal