Unfermented High-Fiber Rye Crispbread Increases Plasma HDL and Reduces Hepatic Lipids Compared to Refined Wheat in...

Area of Science:

• Nutrition Science
• Gastroenterology
• Metabolic Health

Background:

• Fiber-rich rye foods show potential for weight management in humans compared to refined wheat.
• Mechanisms underlying rye's effects on body weight and metabolism require further investigation.

Purpose of the Study:

• To compare the effects of whole grain fermented and unfermented rye crispbread with refined wheat crispbread on body weight and lipid metabolism in rats.
• To explore impacts on adiposity, appetite biomarkers, glucose homeostasis, and colon health.

Main Methods:

• Sprague Dawley rats (n=54) were fed high-fat diets for 16 weeks, then randomized to control or diets with refined wheat, fermented rye, or unfermented rye crispbread for 8 weeks.
• Exploratory outcomes included body weight, adiposity, lipid profiles, glucose homeostasis, and colon parameters.

Main Results:

• High-fat diet increased energy intake, adiposity, leptin, and hepatic triacylglycerols.
• Unfermented rye crispbread increased plasma HDL-cholesterol and reduced hepatic triacylglycerols and cholesterol compared to refined wheat.
• No significant differences were found between fermented and unfermented rye, nor on obesity or glycemic control.

Conclusions:

• Unfermented whole-grain rye crispbread demonstrated favorable lipid-modulating effects in rats.
• Rye crispbread may offer benefits for lipid metabolism, independent of effects on body weight or glycemic control.