Unfermented High-Fiber Rye Crispbread Increases Plasma HDL and Reduces Hepatic Lipids Compared to Refined Wheat in Rats Fed a High-Fat Diet.

ABSTRACT: Fiber-rich rye foods reduced body weight in overweight or obese individuals compared to refined wheat, though the underlying mechanisms remain unclear. This study compared the effects of whole grain fermented and unfermented rye with refined wheat crispbread on body weight and lipid metabolism in rats. Exploratory outcomes included adiposity, appetite biomarkers, glucose homeostasis, colon inflammation, integrity, and permeability. Sprague Dawley rats (n = 54) were acclimatized (2 weeks) and randomized to control (n = 9) or high-fat diets (n = 45) for 16 weeks. Animals in the high-fat group were randomized to continue the high-fat (n = 9) or receive a standard diet alone (n = 9) or the standard diet with either refined wheat crispbread (n = 9), fermented rye crispbread (n = 9), or unfermen

SUBMITTER: Almasri F 

PROVIDER: S-EPMC12728384 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature