Rye

Rye was a basic and essential part of the daily diet in northern and eastern parts of Europe because of its great energy value and beneficial agricultural properties. Nowadays sufficient scientific evidence shows that rye, containing a mixture of biologically active substances, possesses a wide range of protective properties in the prevention and treatment of metabolic syndrome and related diseases, including cardiovascular diseases and type 2 diabetes, and gut health and certain types of cancer. Rye is particularly rich in fiber. However, the health effect of rye intake could be related not only to its fiber content but also to so-called “rye fiber complex, " which is a mixture of various bioactive compounds, such as lignans, alkylresorcinols, phytic acid, and other phenolic compounds. A recent large study prospectively assessed the associations of whole grains, ready-to-eat cereal and cereal consumption and found a reduced risk of all-cause mortality and mortality from specific diseases.