Research
on rye and its health effects is actively continuing in Finland. During the
last few months new evidence has been gained from three doctoral dissertations
that have been presented in Finland. In all these dissertations rye and rye
products played an essential role.
Ms. Katri Juntunen proved in her
work that less insulin is needed to regulate the blood glucose levels after
eating rye bread compared to eating refined wheat bread in healthy adults. This
might help to reduce the risk of type 2 diabetes.
Ms. Sirpa Karppinen studied rye
bran and its fermentation. She proved in her work that when fermented in the
gut rye bran is converted to compounds that are essential to the well being of
human intestine.
Ms. Raija-Liisa Heiniö studied
methods to tailor oat and rye flavors by applying different processing
techniques. She developed new tools for manufacturing novel palatable whole
grain foods with high bioactivity.
Vaasan & Vaasan Oy has been an
active partner in all these research projects e.g. baking and supplying breads
for studies and participating in financing.
For further information:
Mrs Tarja Kujala, R & D Manager, Vaasan & Vaasan Oy
Tel. +358 20446 2327, email: tarja.kujala@vaasan.com
www.vaasan.com
References:
Raija-Liisa Heiniö:
Influence of processing on the flavour formation of oat and rye. Academic
Dissertation 13.6.2003. Faculty of Science, University of Helsinki.
Karppinen Sirpa:
Dietary fibre components of rye bran and their fermentation in vitro. Academic
Dissertation 15.8.2003. Faculty of Science, University of Helsinki.
Katri
Juntunen:
Rye Bread and Glucose in Healthy Adults. Academic Dissertation 31.10.2003.
Department of Clinical Nutrition, University of Kuopio.
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