The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor.

ABSTRACT: Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting the glucose response. This phenomenon has been referred to as the "rye factor" and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods. Overall, results from intervention studies showed that rye-based foods vs. (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase, rather than on insulin alone. Mechanistic studies have shown that the rye factor pheno

SUBMITTER: Iversen KN 

PROVIDER: S-EPMC9218669 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature