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Food Industry:
RYE CREATES INTERNATIONAL INTEREST
A Nordic research party has been actively studying rye’s
effects on health since 1994. The party has collected all
the research information in the field on its home pages, which
are in English because the latest information on nutrition
is of international interest.
The Nordic countries are setting the pace in the study of
whole grain, particularly rye. Various research institutes
and companies in the sector have been looking into the effects
on health in long-term projects. New research results about
the effects of whole grain on health are being obtained all
the time.
The latest results have shown a clear indication of the favourable
effects of grain fibres on the sugar metabolism and a reduction
in cardiovascular diseases. The results are helping in the
development of new products and also giving consumers information
about a healthy diet.
In 1999 the United States’ Food and Drug Administration
(FDA) approved a health claim about whole-grain products:
“Diets rich in whole grains and other plant foods and
low in total fat, saturated fats and cholesterol may reduce
the risk of heart disease and some cancers“. This claim
can be used in the United States for marketing products that
contain at least 51% whole grains. Other rye breads, such
as all crispbreads, meet this condition.
Published
2004
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