The Power of Rye

Photo: Rolf-Lennart Witting

The international congress on rye and health 'The Power of Rye' was organized by the Nordic Rye Forum, held on June 7th and 8th, 2017 in Mariehamn, Åland Islands, Finland. The congress provided a forum for both academic research and industry to discuss the hot topics related to rye, such as the accumulating evidence on health benefits, the effect of technology and food processing, bioactive compounds, and the future of rye product development. The programme was divided into six consecutive sessions with distinct themes.

New paper on subjective appetite assessment comparing whole grain rye and refined wheat

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Plasma benzoxazinoid was associated with lower PSA after rye intake in men with prostate cancer

REVIEW:

High Fiber Rye changes bacteria in the gut and decreases C-reactive protein vs a refined wheat diet

Dietary carbohydrates and health: low-grade systemic inflammation and cardiometabolic risk factors

High fiber rye foods decrease body weight and body fat and affect metabolic risk markers

LDL-cholesterol lowering effects of wholegrain rye compared with wholegrain wheat diets are modified

New position for Nordic Rye Forum Researcher Kati Hanhineva

Nordic Rye Forum Seminar 2019

The Power of Rye

Recent Posts

Archive