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When it comes to weight loss, rye outperforms wheat.

According to new research from Chalmers University of Technology, consuming whole grain rye products rather than refined wheat alternatives may provide significant health benefits over the long term.

“Clinical Nutrition Journal” has published an article based on this research.

It is the largest study to designed to evaluate the effects of specific types of grains on body weight and body fat, and it is also the first study to concentrate specifically on rye grain.

There were 242 overweight men and women between the ages of 30 and 70 who participated in the study. They were randomly assigned to consume carefully adjusted daily amounts of refined wheat or whole-grain rye products with the same energy value. A dietitian also provided all of the participants with the same general advice on how to eat healthfully. The participants were examined at the beginning of the study, halfway through the study, and at the conclusion of the study, which was twelve weeks later.

“The results were – the participants who received rye products lost more weight overall, and their levels of body fat decreased when compared to those who received wheat products,” said Kia Nohr Iversen, a researcher at the Division of Food and Nutrition Science at the Chalmers University of Technology and the study’s lead author. The study was part of Iversen’s recently completed doctoral dissertation, which she presented at the University of Copenhagen.

Despite the fact that both the rye and wheat groups lost weight during the study, those who consumed rye products lost an average of one kilogram more than those who consumed wheat products, with the difference being attributed to fat , according to the findings.

Different people can have different reactions to the same foods, depending on such as the type of bacteria present in the gut and the way they break down the food. At the Chalmers University of Technology’s Division of Food and Nutrition Science, researchers are investigating how diet can be better tailored to the individual level, resulting in more precise nutritional advice and resulting in greater health benefits. The new study provided valuable information that will be useful in furthering research in this area.

“Despite the fact that there was a significant difference in overall weight loss between the rye and wheat groups, there was also a great deal of variation within those groups. Understanding why different people respond differently to the same foods can help us design diets that are more specifically tailored to meet the needs of each individual person. We are currently investigating whether certain specific bacteria in the intestine could be the reason why some people lost more weight than others who were also on the rye diet, and the results are expected in the near future “Rikard Landberg, Professor of Food and Health at Chalmers University of Technology, shared his thoughts on the subject.

Obesity and excess weight are among the most serious health problems facing the world today, and they necessitate a variety of interventions. Foods that contribute to a greater sense of fullness while also having effects on are one possibility.

Previous research has discovered that those who consume rye, which contains a concentration of dietary fibre, feeling fuller than those who consume the same amount of energy in the of refined wheat. As a result, one of the objectives of this study was to investigate the possibility of a link between increased rye intake and weight loss.

“However, we were surprised to that there was no difference in appetite between the groups in this study. Our hypothesis is that this is due to the fact that the method we used to measure appetite was insufficiently accurate. As a result, we are currently working on evaluating and further developing the method “Kia Nohr Iversen expressed herself in the same way.

It is necessary to conduct a series of rigorous studies on a food before it can be marketed with specific health to demonstrate that it has an effect. These studies are expensive and present a barrier to obtaining the scientific evidence that is required, it less attractive for food manufacturers to develop and market products that could contribute to the of excess weight and obesity in the general population.

“Our study has one particularly positive aspect: the rye products we used are readily available in most supermarkets in Scandinavia and the rest of Europe, which is a significant plus. As a result, consumers can take immediate action in response to the new findings. The consumption of whole grain rye does not entail any special effort or dedication on the part of the consumer “Kia Nohr Iversen expressed herself in the same way.

Further research is needed before the researchers can determine in detail exactly what mechanisms determine why whole-grain rye is beneficial for weight loss on an individual level, according to the researchers’ . However, the findings of the new study have already demonstrated a causal link between rye consumption and weight loss through fat reduction, and studies to determine the mechanisms underlying this link are currently being conducted to confirm these findings.

“As we continue to look into the specific reasons why our recommendation is to choose rye bread over sifted wheat bread,” Kia Nohr Iversen explained.

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