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Beneficial effects on satiety and insulin from rye crispbreads

December 18, 2017

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 likely to be explained by the high fiber content and the micro-structure of the rye breads.

 

Overweight is a large problem in Sweden and in many parts of the world and it increases the risk of diabetes type 2 and cardiovascular disease. Decreased appetite and improved insulin response may contribute improved weight management.

 

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