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Isabelle MaRye Bread Improves Bowel Function and Decreases the Concentrations of Some Compounds That Are Putative Colon Cancer Risk Markers in Middle-Aged Women and MenSoile M. Grasten, Katri S. Juntunen, Kaisa S. Poutanen, Helena K. Gylling, Tatu A. Miettinen, Hannu M. Mykkanen5 February 2012https://www.dropbox.com/sh/uomw8ymr840eg8y/AACvjld0lkiu0rU6MD0JnYkca/Bowel%20Cancer?dl=0&preview=309.+Rye+Bread+Improves+Bowel+Function+and+Decreases+the+Concentrations+of+Some+Compounds+That+Are+Putative+Colon+Cancer+Risk+Markers+in+Middle-Aged+Women+and+Men.pdf&subfolder_nav_tracking=12 Fibre & or is relevant to The Gut MicrobiomeRyeImpact on Bowel Cancerhttps://nordicfoodliving.com/danish-rye-bread-rugbrod/https://nordicfoodliving.com/danish-rye-bread-rugbrod/
Scenario: discussing this research to a baker in Hong Kong.
It is accepted that a diet rich in fibre may be associated with a reduced risk of colorectal cancer (CRC). CRC is the third most common cancer worldwide. Traditionally, CRC has been thought to be less common in Asia compared to Western countries. However, the incidence rates of CRC in Asia are high, and there is an increasing trend in the Asian population due to the increasing adoption of a Western lifestyle and dietary habits by, in particular, the younger generation in Hong Kong.
As bakers, we need to try and introduce more fibre into our customer’s diet, in particular, Rye flour. This is because rye bread (preferably made from stoneground rye or even better rye berries milled by yourself, which would have the most enzyme activity) improves bowel function by increasing fecal weight and fecal frequency and by shortening intestinal transit time. This would reduce the contact time between the colonocytes which are located inside both our large and small intestines and the potential carcinogens and tumour promoters contained within the foods we ingest.
Furthermore, and this is very persuasive is the fact that the metabolism of rye produces short chain fatty acids, such as butyrate, which the colonocytes love to eat. Rye bread compared to wheat bread produced more butyrate. Happier colonocytes have been linked to a potential reduction in the risk of colon cancer.
If we, as bakers, can persuade our consumers to adopt Rye bread as a breakfast staple over wheat bread, or even better, over the sweetened white breads that many Hong Kongers eat, then we are taking a step in the right direction with tackling the increasing trend of colon cancer amongst Asians.
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