Rye, Oats, and Weight Management
K. Poutanen (1), M. Lyly (1), K. Juvonen (2), and L. Karhunen (2). (1) VTT Technical Research Centre of Finland, Espoo, Finland. (2) Food and Health Research Centre, Department of Clinical Nutrition, University of Eastern Finland, Kuopio, Finland. Cereal Foods World 55(2):66-69.
Diets high in dietary fiber and whole grain foods are associated with reduced risk of chronic disease. One of the main risk factors of many diseases is obesity, the prevalence of which is increasing at a high speed throughout the world. While the clear reason for weight gain and the increase of adipose tissue mass is an imbalance between energy intake and expenditure, the current sedentary lifestyle and the daily tempting food offerings are both significant contributors. This has led to a large-scale research interest in the role of food properties on satiation, i.e., the feeling of fullness after a meal, and also in other regulatory mechanisms suggested to be involved in the control of food intake.