Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

• Autores: Helle Nygaard Lærke, Camilla Pedersen, Marianne Asp Mortensen, Peter Kappel Theil, Torben Juul Larsen, Knud Erik Bach Knudsen
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 8, 2008, págs. 1385-1393
• Idioma: inglés
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• Resumen

  • BACKGROUND: Rye is a whole-grain cereal with the potential of contributing to a healthy diet, but research on rye in relation to chronic diseases is scarce compared to wheat and oats. In this study, a total of 17 hypercholesterolaemic pigs were fed high-fat high-cholesterol rye (n = 9) or wheat-based buns (n = 8) with similar dietary fibre (DF) content for 9–10 weeks to study the effect on cardiovascular risk factors. RESULTS: Ingestion of rye bread resulted in a 40% lower plasma total and LDL cholesterol compared to the wheat group, whereas HDL cholesterol, insulin and glucose concentrations were not affected by dietary treatments. Intestinal viscosity was 7.2 times higher, and organic matter and fat digestibility significantly reduced in the pigs fed rye buns. The hepatic expression of the cholesterol 7α-hydroxylase gene (CYP7A1) was lower in rye-fed pigs, whereas four other key genes involved in cholesterol metabolism were not affected. Plasma cholesterol correlated inversely with intestinal viscosity and organic matter digestibility. CONCLUSION: The ability of DF from rye to interfere with digestion and absorption is more important for whole-body cholesterol homeostasis than regulation in the liver at gene level. Copyright © 2008 Society of Chemical Industry