Reference Number: 540
Year: 2021
Link: Link to original paper
Health: Inflammation | Weight Management
Nutrition: Fibre | Whole grain
Summary
Background and aim
A high intake of whole grain foods is inversely associated with body mass index (BMI) and body fat in observational studies, but mixed results have been found in interventional studies. Among whole grains, rye is the richest source of dietary fiber and meals containing high-fiber rye foods have shown increased satiety up to 8 h, compared to meals containing refined wheat products. The aim of the study was to determine the effect of consuming high fiber rye products, compared to refined wheat products, on body weight and body fat loss in the context of an energy restricted diet.
Methods
After a 2-week run-in period, 242 males and females with overweight or obesity (BMI 27–35 kg/m2), aged 30–70 years, were randomized (1:1) to consume high fiber rye products or refined wheat products for 12 weeks, while adhering to a hypocaloric diet. At week 0, week 6 and week 12 body weight and body composition (dual energy x-ray absorptiometry) was measured and fasting blood samples were collected. Subjective appetite was evaluated for 14 h at week 0, 6 and 12.
Results
After 12 weeks the participants in the rye group had lost 1.08 kg body weight and 0.54% body fat more than the wheat group (95% confidence interval (CI): 0.36; 1.80, p < 0.01 and 0.05; 1.03, p = 0.03, respectively). C-reactive protein was 28% lower in the rye vs wheat group after 12 weeks of intervention (CI: 7; 53, p < 0.01). There were no consistent group differences on subjective appetite or on other cardiometabolic risk markers.
Conclusion
Consumption of high fiber rye products as part of a hypocaloric diet for 12 weeks caused a greater weight loss and body fat loss, as well as reduction in C-reactive protein, compared to refined wheat. The difference in weight loss could not be linked to differences in appetite response.
Significance of the study to the baker:
This is a good quality study where they find after 12 weeks of consuming rye bread, vs refined wheat bread, the participants had lower levels of inflammation and greater weight loss. We do know that the higher levels of fibre in such a grain benefit our overall health, gut health, along with supporting weight loss.
Here at the Sourdough School we use the highest quality of grains in our bakes. You can find ideas and recipes to incorporate rye into your bakes at our Sourdough Club. For example, you can choose a rye starter, or simply try the Dark Rye & Treacle Sourdough or Chocolate Rye Sourdough Boule!