Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects

Article Abstract:

Research seeking to establish whether the postprandial glucose and insulin responses in healthy people to rye bread (wholekernel bread) are lower than those to wheat bread has found that rye bread gives glucose responses almost similar to those of the reference wheat bread. However, the rye bread gives substantially lower insulin responses than the wheat bread. The results do not confirm the results of previous research indicating that breads with whole kernels reduce glycemic index. It is possible that the blood glucose in the research subjects was regulated by postprandial secretion of insulin, thus giving equal rise in plasma glucose after wholekernel rye bread and wheat bread.

Physiological aspects, Insulin, Rye

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Difficulties in changing the diet in relation to dietary fat intake among patients with coronary heart disease

Article Abstract:

Sensitivity to social influence is a significant factor explaining why some coronary heart patients fail to follow their nutritional advice. The cross-sectional study found that most coronary heart disease patients were most likely to go against their nutritional advice in social situations. Eating at work, nutritional knowlege, food price, taste and shopping were not significant barriers for the patients in following their eating regime.

Social aspects, Food and nutrition, Nutrition, Diet, Cardiac patients, Health counseling

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Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

Article Abstract:

The effects of wholemeal rye and low-fiber wheat breads on coagulation, fibrinolysis and platelet function factors were compared, and were found not to differ in their effects.

Research, Hemostatics

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