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The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

Iversen, Kia Nohr and Dicksved, Johan and Zoki, Camille and Fristedt, Rikard and Pelve, Erik and Langton, Maud and Landberg, Rikard (2022). The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study). Nutrients. 14 :8 , 1669
[Research article]

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Abstract

Consumption of whole grain and cereal fiber have been inversely associated with body weight and obesity measures in observational studies but data from large, long-term randomized interventions are scarce. Among the cereals, rye has the highest fiber content and high rye consumption has been linked to increased production of gut fermentation products, as well as reduced risks of obesity and metabolic disease. The effects on body weight and metabolic risk factors may partly be mediated through gut microbiota and/or their fermentation products. We used data from a randomized controlled weight loss trial where participants were randomized to a hypocaloric diet rich in either high fiber rye foods or refined wheat foods for 12 weeks to investigate the effects of the intervention on gut microbiota composition and plasma short chain fatty acids, as well as the potential association with weight loss and metabolic risk markers. Rye, compared to wheat, induced some changes in gut microbiota composition, including increased abundance of the butyrate producing Agathobacter and reduced abundance of [Ruminococcus] torques group, which may be related to reductions in low grade inflammation caused by the intervention. Plasma butyrate increased in the rye group. In conclusion, intervention with high fiber rye foods induced some changes in gut microbiota composition and plasma short chain fatty acid concentration, which were associated with improvements in metabolic risk markers as a result of the intervention.

Authors/Creators:Iversen, Kia Nohr and Dicksved, Johan and Zoki, Camille and Fristedt, Rikard and Pelve, Erik and Langton, Maud and Landberg, Rikard
Title:The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)
Series Name/Journal:Nutrients
Year of publishing :2022
Volume:14
Number:8
Article number:1669
Number of Pages:20
Publisher:MDPI
ISSN:2072-6643
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 3 Medical and Health Sciences > 303 Health Sciences > Nutrition and Dietetics
Keywords:rye, wheat, cereal fiber, whole grain, weight loss, inflammation, metabolic risk markers, gut microbiota, short chain fatty acids
URN:NBN:urn:nbn:se:slu:epsilon-p-117014
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-117014
Additional ID:
Type of IDID
DOI10.3390/nu14081669
Web of Science (WoS)000786885500001
ID Code:27816
Faculty:VH - Faculty of Veterinary Medicine and Animal Science
NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(VH) > Dept. of Animal Nutrition and Management
(VH) > Dept. of Anatomy, Physiology and Biochemistry
(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:13 May 2022 15:25
Metadata Last Modified:13 May 2022 15:31

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