Rye Bread Decreases Serum Total and LDL Cholesterol in Men with Moderately Elevated Serum Cholesterol

Abstract

The objective of this study was to determine the hypocholesterolemic effects of whole meal rye and white wheat breads in healthy humans with elevated serum cholesterol concentrations, and the changes in plasma glucose and insulin concentrations during rye and wheat bread periods. The subjects were 18 men and 22 women with baseline serum cholesterol concentration of 6.4+/-0.2 mmol/L. The study design was a 2x4-wk crossover trial during which each subject randomly consumed rye and wheat breads (20% of daily energy) as part of their usual diet for 4 wk. The bread periods were separated by a 4-wk washout period. Blood samples (after fasting) were collected on two consecutive days at the beginning and end of the bread periods. Serum total cholesterol decreased by 8% (P = 0.002) in men but was not significantly altered in women during the rye bread period. The wheat bread period did not affect any of the variables studied. Analysis of the serum lipids in tertiles of rye bread consumption confirmed the reduction in total cholesterol (P = 0.048) in men and revealed the reduction in LDL cholesterol (P = 0.032); both were dependent on the amount of rye bread consumed (-2, -14 and -10% in total cholesterol and 0, -12 and -12% in LDL cholesterol). Neither rye nor wheat bread influenced the concentrations of glucose and insulin. In conclusion, rye bread is effective in reducing serum total and LDL cholesterol concentrations in men with elevated serum cholesterol. Good compliance with consuming a relatively large amount of rye bread in the usual diet indicates that rye bread offers a practical dietary means of reducing serum cholesterol in men.

Whole-Grain Intake and Mortality from All Causes, Cardiovascular Disease, and Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

“…In addition, high magnesium content and polyphenols in whole grains might also provide some other reasons (60,61). Results from randomized controlled trials have shown that increased consumption of whole grains can contribute to a decrease in blood pressure (62,63) and lipid profiles (64,65), and an increase in insulin sensitivity (66). Plasma concentrations of antioxidants, including vitamin E, selenium, and phenolic compounds, increase in parallel with increased consumption of whole grains (60), and this could reduce the risk of cancer and CVD.…”

Towards Healthier Life: Changes in growing of health-friendly food crops and products in Lithuania before accession to EU and after

“…Rye bread, compared to wheat bread, has some positive effects. One of themlowers the level of cholesterol in blood [50]. The cholesterol is seen as one of the prerequisites for cardiovascular diseases, that are responsible for more than a half of deaths in Lithuania [51].…”

Satiating Effects of Rye Foods

“…Health outcomes investigated in intervention studies in relation to rye consumption include: blood cholesterol levels (Lundin et al, 2004;Leinonen et al, 2000), cholesterol absorption (Hallikainen et al, 2006), improved insulin and glucose metabolism (Laaksonen et al, 2005;Lundin et al, 2004;Juntunen et al, 2003;McIntosh et al, 2003;Nygren et al, 1984), inhibition of prostate 37 38 cancer progression (Landberg et al, 2010;Bylund et al, 2003) and improved bowel function and easing of constipation (Holma et al, 2010;Gråsten et al, 2007;Hongisto et al, 2006;McIntosh et al, 2003;Gråsten et al, 2000). Regarding the development of type 2 diabetes, epidemiological reports indicate a protective association of whole-grain consumption (Priebe et al, 2008).…”