Rye may Reduce Inflammation in People with Metabolic Syndrome

At the University of Kuopio in Finland, scientists assigned a group of 47 adults with metabolic syndrome to one of two different 12-week diets. The first group ate a diet with oat, wheat bread and potato (high post-meal insulin response) and the second group ate a diet with rye bread and pasta (low post-meal insulin response). The researchers found that the rye/pasta group showed less inflammation than the oat/wheat/potato group. Since inflammation may raise the risk of type 2 diabetes, the researchers concluded that choosing cereal foods wisely may be important to reduce diabetes risk, especially in those who already have metabolic syndrome.
American Journal of Clinical Nutrition. May 2008; 87(5): 1497-503.