American Association of Cereal Chemists International (AACCI) has published the book "Rye and Health", summarising the scientific evidence regarding health effects of rye. The book has been edited by Academy Professor Kaisa Poutanen from VTT and Professor Per Åman from Swedish University of Agricultural Sciences. The book is a joint effort of the Nordic Rye and Health network.
Rye is an important part of diet and culture in Finland and in central and eastern Europe. Rye is a truly European cereal. It is the king of fibres with a higher fibre content compared to any other cereal. Also the endosperm part of rye grain contains considerable amount of fibre. Traditional use as sourdough bread adds to the health aspects of rye bread.
Rye and Health book summarizes the knowledge about rye consumption and baking process. The chemical composition of rye including fibre, bioactive ingredients of bran is thoroughly described. The bioactive ingredients of bran include for example phenolic acids, lignans, alkylresorcinols, benzoxazinoids, phytosterols and tocopherols. The human metabolism of these components and also the use of alkylresorcinols as biomarkers of whole-grain consumption are described. The latter makes it possible to evaluate rye consumption of a population and to find links between rye consumption and disease risk.
The book also covers the properties of rye in appetite control, in glucose metabolism and as a risk reducer of type 2 diabetes and other chronic illnesses.
The research on health effects of rye is ongoing in the Nordic countries by a new generation of researchers, including those at VTT and University of Eastern Finland. Rye is now globally recognised as a healthy Nordic cereal, and in addition to bread, various other rye products such as rye snacks are expanding.
You can order the book: