Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Abstract

Our study shows that endosperm and whole grain rye products induce low acute insulinaemic responses and improved glycaemic profiles. The results also suggest that the rye products possess beneficial appetite regulating properties. Further studies are needed to identify the unknown property or bioactive component(s) responsible for these beneficial metabolic features of rye.