Eating whole-grain rye products instead of refined wheat substitutes can provide valuable health benefits, according to a new study by Chalmers University of Technology.
This study was published in the “Clinical Nutrition Journal”.
This is the largest study designed to assess the effects of certain types of grains on body weight and body fat, and is also the first study to focus specifically on rye.
The study included 242 overweight men and females between the ages of 30 and 70, and randomly assigned a carefully adjusted daily dose of refined or whole-grain rye products with the same energy values. Was done. All participants also received the same general advice on a healthy diet from a dietitian. Participants were examined at the beginning of the study, during the course, and 12 weeks after the study was completed.
Read again: The main reason you don’t lose weight
“The results were clear. Participants who received rye products lost weight overall and had lower levels of body fat compared to those who received wheat products,” a study from the School of Food and Nutrition Sciences. Said Kia Nohr Iversen. Chalmers University of Technology, lead author of studies that form part of a recently published dissertation.
Both the rye and wheat groups lost weight during the study, but those who ate rye products lost an average of 1 kilogram more than those who ate wheat products, the difference being due to the loss of fat. I did.
Different people can react to the same food in different ways, depending on the specific bacteria that are present in the intestines and how they break down, for example. The Department of Food and Nutrition at Chalmers University of Technology is researching ways to better adapt the diet to the individual level and provide accurate nutritional advice to bring greater health benefits. The new research provided unique data that could be used for further research in this area.
“There was a difference in overall weight loss between the rye and wheat groups, but there was also a great deal of variability within those groups. Why different people react differently to the same food. A better understanding can pave the way for a more specifically tailored diet. Based on individual needs, certain bacteria in the intestine are currently on a rye diet. We’re investigating whether it’s the explanation behind why we’ve lost more weight than, “said Rikard Landberg, food health professor at Chalmers. Polytechnic Institute.
Obesity and overweight are one of the world’s biggest health challenges and require a variety of measures. One idea is to develop foods that contribute to increased satiety and have a positive effect on metabolism.
Previous studies have observed that people who eat rye, which has a very high fiber content, feel more full than those who eat the corresponding amount of energy in the form of refined wheat. Therefore, one of the goals of this study was to investigate this potential link between increased rye intake and weight loss.
“But surprisingly, no difference in appetite was actually observed in this study, probably because the method used to measure appetite was not sufficient. We are working on the evaluation and development of. ” Kia Nohr Iversen.
Selling foods that contain certain health claims requires a series of rigorous studies to prove their effectiveness. These studies are costly, barrier to obtaining the necessary scientific evidence, and appeal to food producers to develop and sell products that may help reduce excess weight and obesity. Will not be.
“A particularly positive aspect of our research is that the rye products we use are readily available in most regular supermarkets in Scandinavia and Europe, so consumers are ready to respond to new results. No special effort or dedication is required to eat. It is rich in whole rye. “
Researchers have warned that more work is needed to pinpoint which mechanism determines why whole-grain rye is suitable for weight loss at the individual level. However, the results of new studies have already shown a causal link between rye intake and weight loss due to fat loss, and research is already underway to determine the mechanism behind this link.
“We continue to look for the exact reason why our advice is to choose rye bread instead of sifted wheat bread,” said Kia Nohr Iversen.
This story is published from the news agency feed without changing the text. Only the heading has changed.
..
