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Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol
K S Leinonen1, K S Poutanen, H M Mykkänen
1Department of Clinical Nutrition, University of Kuopio, Finland.
The Journal of Nutrition
|March 17, 2000
Summary
Whole meal rye bread significantly reduced serum total and LDL cholesterol in men with elevated cholesterol. Wheat bread had no effect, and neither bread impacted glucose or insulin levels.
Area of Science:
- Nutrition Science
- Cardiovascular Health
- Dietary Interventions
Background:
- Elevated serum cholesterol is a risk factor for cardiovascular disease.
- Dietary interventions are crucial for managing cholesterol levels.
- Whole grains, like rye and wheat, are components of healthy diets.
Purpose of the Study:
- To investigate the hypocholesterolemic effects of whole meal rye and white wheat breads.
- To assess changes in plasma glucose and insulin concentrations.
- To evaluate rye and wheat bread consumption in healthy adults with elevated cholesterol.
Main Methods:
- A 2x4-week crossover trial involving 40 healthy adults (18 men, 22 women).
- Participants consumed rye or wheat bread (20% of daily energy) for 4 weeks, followed by a 4-week washout period.
- Fasting blood samples were collected to measure serum lipids, glucose, and insulin.
Main Results:
- Rye bread consumption led to an 8% decrease in serum total cholesterol in men (P = 0.002).
- Reductions in total and LDL cholesterol were dependent on the amount of rye bread consumed by men.
- Wheat bread consumption did not significantly alter any measured variables; neither bread affected glucose or insulin levels.
Conclusions:
- Whole meal rye bread is effective in lowering serum total and LDL cholesterol in men with elevated cholesterol.
- Rye bread offers a practical dietary strategy for cholesterol management in men.
- Further research may explore these effects in women and different populations.