High Fiber Rye changes bacteria in the gut and decreases C-reactive protein vs a refined wheat diet
Low grade inflammation, a known risk factor for development of cardiovascular disease, has in several studies been shown to be reduced by consumption of whole grain rye products. A recent study from Chalmers has shown that this may be explained by changes to the bacteria in the gut.
The study showed the participants who consumed rye products for 12 weeks had a lower concentration of C-reactive protein, a common marker of inflammation, in their blood compared to participants who consumed refined wheat products. Furthermore, certain bacteria in the gut, that are known to affect inflammatory response, was reduced in the rye group. These results indicate the health effects of rye may in part be explained by the effect rye has on bacteria in the gut.
