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Rye

Metabolic disturbances can be prevented by changing the daily diet towards more whole grains, vegetables, legumes and dairy products. Rye products are interesting in this context, as they generally display lower postprandial glycaemic response and lower acute insulin demand in humans, leading to lowered glycaemic index and/or improved glycaemic profile. The effect appears to be mediated by gut fermentation, and already in the post-prandial phase, elevated levels of breath hydrogen can be detected after consumption of rye products.

The aim of the project is to study the effect of specific rye fractions on acute glycaemic and insulinaemic response in healthy humans.

 

Project leader: PhD Lina Haskå

Food for Health Science Centre
Lund University
Medicon Village
SE-223 81  Lund, Sweden

Tel +46(46)222 000 (switchboard)

VAT number: SE202100321101