Rye and health PDF
Preview Rye and health
Rye and Health Edited by Kaisa Poutanen VTT Technical Research Centre of Finland VTT, Finland and Per Åman Uppsala BioCentre Swedish University of Agricultural Sciences Uppsala, Sweden Cover: Front cover image copyright Sean Nel, used under license from Shutterstock.com Reference in this publication to a trademark, proprietary product, or company name is intended for explicit description only and does not imply approval or recommendation to the exclusion of others that may be suitable. Library of Congress Control Number: 2014946994 International Standard Book Number: 978-1-891127-81-6 ©2014 by AACC International, Inc. All rights reserved. No part of this book may be reproduced in any form, including photocopy, microfilm, information storage and retrieval system, computer database or software, or by any other means, including electronic or mechanical, without written permission from the publisher. Printed in the United States of America on acid-free paper AACC International, Inc. 3340 Pilot Knob Road St. Paul, Minnesota 55121, U.S.A. Preface Rye (Secale cereale) is an important food grain, especially in Northern and East- ern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols. The chemical composition, process-induced changes, bioavailability, and phys- iological responses of rye foods have been extensively studied, especially in the Nordic countries in the past 20 years. The Nordic collaborative studies have built an active research network that is already being passed on to the next generation of scientists. The research has produced many doctoral dissertations and has cre- ated an array of scientific data about various aspects of rye consumption from the perspective of health. This vast database serves as a basis for the current book. Lately, epidemiological studies have further completed the understanding of the significance of rye, as part of a healthy Nordic diet, in disease prevention. Recently, the metabolomics approach has further opened a window into the numerous me- tabolites potentially involved in mediating the health outcome. The interest in the health effects of rye foods originated from their high dietary fiber content and use as whole grain. Rye’s beneficial effects on postprandial glu- cose metabolism created the concept “rye bread factor” to describe the decreased insulin demand and its role in control of glucose. This led to a general interest in the significance of rye consumption in reducing the risk of type 2 diabetes and heart diseases. The interest in the role of rye intake in breast and prostate can- cer originates in the studies of rye lignans and their conversion to corresponding mammalian metabolites, enterolignans. Rye foods have also been a topic for stud- ies on satiety and weight management. We are very grateful to our Nordic colleagues for a vivid, long, fruitful, and still continuing collaboration around rye foods, their nutrition physiology, and health effects. We hope that the book serves as a good manual for those interested in food uses of cereal grains and inspires more researchers to join the ongoing journey to reveal the pathways and mechanisms underlying the physiological processes by which rye foods may help to protect health. In the best case, it also will motivate food producers to create new culinary adventures based on rye grain and thus as- sist more people to have rye as an element in their healthy diet. Kaisa Poutanen Per Åman Contributors Herman Adlercreutz, Institute for Preventive Medicine, Nutrition, and Cancer, Folkhälsan Research Center, and Division of Clinical Chemistry, University of Helsinki, Helsinki, Finland Per Åman, Department of Food Science, Uppsala BioCentre, Swedish University of Agricultural Sciences, Uppsala, Sweden Annica A. M. Andersson, Department of Food Science, Uppsala BioCentre, Swed- ish University of Agricultural Sciences, Uppsala, Sweden Roger Andersson, Department of Food Science, Uppsala BioCentre, Swedish Uni- versity of Agricultural Sciences, Uppsala, Sweden Anna-Marja Aura, VTT Technical Research Centre of Finland, VTT, Finland Knud Erik Bach Knudsen, Department of Animal Science, Aarhus University, Tjele, Denmark Göran Hallmans, Department of Public Health and Clinical Medicine, Umeå Uni- versity, Umeå, Sweden Kati Hanhineva, Institute of Public Health and Clinical Nutrition, Clinical Nutri- tion, Food and Health Research Centre, University of Eastern Finland, Kuopio, Finland Rikke Dalgaard Hansen, Department of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark Katri Hartikainen, VTT Technical Research Centre of Finland, VTT, Finland Hanna Isaksson, Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden Afaf Kamal-Eldin, Department of Food Science, Faculty of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates Kati Katina, VTT Technical Research Centre of Finland, VTT, Finland Marjukka Kolehmainen, Institute of Public Health and Clinical Nutrition, Food and Health Research Centre, University of Eastern Finland, Kuopio, Finland Cecilie Kyrø, Danish Cancer Society Research Center, Copenhagen, Denmark Helle Nygaard Laerke, Department of Animal Science, Aarhus University, Tjele, Denmark Anna-Maija Lampi, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland Rikard Landberg, Department of Food Science, Swedish University of Agricul- tural Sciences, Uppsala, Sweden Matti Marklund, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden Ali Moazzami, Department of Chemistry and Biotechnology, Swedish University of Agricultural Sciences, Uppsala, Sweden Hannu Mykkänen, Institute of Public Health and Clinical Nutrition, Food and Health Research Centre, University of Eastern Finland, Kuopio, Finland José L. Peñalvo, Dept. of Epidemiology, Atherothrombosis and Imaging, National Center for Cardiovascular Research (CNIC), Madrid, Spain J. Pihlava, VTT Technical Research Centre of Finland, VTT, Finland Vieno Piironen, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland Kaisa Poutanen, VTT Technical Research Centre of Finland, VTT, Finland Allah Rakha, Department of Food Science, Uppsala BioCentre, Swedish Univer- sity of Agricultural Sciences, Uppsala, Sweden Anne Tjønneland, Department of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark Jie-Xian Zhang, Department of Public Health and Clinical Medicine, Umeå Uni- versity, Umeå, Sweden CHAPTER 1 Rye and Rye Bread— An Important Part of the North European Bread Basket Kaisa Poutanen VTT Technical Research Centre of Finland, VTT, Finland, and Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland Production and Uses of Rye Rye (Secale cereale L.) is to a large extent a European grain, as 90% of the world rye production (18.3 million tonnes) in 2009 was in Europe (according to FAOSTAT, the statistics platform of the Food and Agriculture Organization of the United Nations). Even though rye production was then only 0.8% of the total grain pro- duction, rye is, along with wheat, an important raw material of bread baking es- pecially in Northern and Eastern Europe. The total production increased slightly, by 0.6 million tonnes, from 2004 to 2009. The trends in European agriculture to- ward sustainability may lead to increasing interest in rye cultivation (Altpeter and Korzun 2007). Rye is cold resistant and can be grown in soil with low fertility, so it can be cultivated in areas not very suitable for other cereal crops. Of the 16.5 million tonnes of European rye produced in 2009, about 30% was used for food, the majority of it in areas close to the Baltic Sea. As pointed out by Sahlström and Knutsen (2010), the major producers are in the same region. The Russian Federa- tion, Germany, and Poland are the largest producers, with 12.3 million tonnes in 1 2 Rye and Health 2009, followed by Belarus and Ukraine (Table 1.1). These five countries made up 79% of world rye production and 88% of the rye production in Europe in 2009. Rye is an important part of the cereal food culture in Germany and in the Nor- dic, Baltic, and Eastern European countries. The staple rye food, rye bread, is often made of whole- grain flour using sourdough technology. This makes it a good source of dietary fiber, phenolic compounds, vitamins, and trace elements and minerals. For example, in Finland, 90% of rye consumption (14 kg per capita per year) con- sists of whole- grain flour (Finnish Bread Information 2012). Rye crisp bread, the dry form of rye bread, is probably the best- known rye bread globally. Rye bread seems to have beneficial effects on glucose metabolism and postprandial satiety, as described later in this book. Expanding research data about the various compo- nents of rye grain beneficial to health have increased the interest in using rye for food and in the development of new products. Rye also has long been used as por- ridge and in breakfast cereals. Some traditional Finnish rye foods include Karelian pastries, made of a thin “skin” of rye dough filled with rice or barley porridge, and Kalakukko, fish and meat baked in a thick rye cover that provides a shelf- stable complete meal in one loaf. Mämmi, the Finnish Easter pudding, is based on the ac- tion of rye malt enzymes on rye flour; after partial liquefaction of starch, the natu- rally sweetened pudding is baked in the oven for several hours to reach its typical dense texture and almost black color. In the Nordic countries, a widespread range of modern products containing rye is also available, including pasta, biscuits, rice substitutes, frozen dough, and snacks. Rye baking mixes, puddings, and flakes, as well as rye hamburgers, can also be found in Scandinavian markets. Chemical Composition of Rye Grain The overall chemical composition of rye is shown in Table 1.2. Rye grain is rich in dietary fiber, which is concentrated in the bran but is also present in the en- dosperm more than it is in wheat grain (Fig. 1.1). In the HEALTHGRAIN variety screen study, the content of dietary fiber in different rye varieties varied from 20.4 to 25.2%, whereas total arabinoxylan content was 12.1–14.8% and 3.1–4.3% in the bran and flour fractions, respectively (Nyström et al 2008, Shewry et al 2010). Rye also contains about 2% β-g lucan (Nyström et al 2008) and 4–7% fructan (Karppinen et al 2003). Rye fiber is further discussed in Chapters 3 and 4. Rye contains 11.2–15.8% protein (Nyström et al 2008, Shewry et al 2010). Rye prolamins (secalins) behave quite differently from wheat prolamins in baking, as they are not able to create comparable amounts of polymeric proteins and form a Importance of Rye and Rye Bread 3 gluten- type network as in wheat baking (Gellrich et al 2003). Thus, the structure of rye bread is very different from that of wheat bread, and the cell walls and their polysaccharides have an important role in whole- meal rye bread baking (Parkkonen FIG. 1.1. Micrographs of a cross section of rye grain (A) and rye bran (B). Cell walls (blue) have been stained with Calcofluor and protein (red) with acid fuchsin. (Courtesy Ulla Holopainen-Mantila, VTT Technical Research Centre of Finland) 4 Rye and Health et al 1994, Autio et al 1997). In sourdough, rye proteins are partially hydrolyzed and probably influence the properties of bread in many ways (Tuukkanen et al 2005). This may open interesting possibilities in terms of physiological responses. Rye is also rich in phytochemicals, such as the phenolic compounds (Bondia- Pons et al 2009), vitamins, and minerals. These may contribute to the typical fla- vor of rye (Heiniö et al 2008). While phenolic acids are the phenolic compounds present in the highest quantities, rye also contains significant amounts of lignans, alk(en)ylresorcinols, and also benzoxazinoids. Rye also contains folate, tocols, and sterols, the content of the latter two correlating with arabinoxylan content (Nyström et al 2008). The genetic variation of five rye lines studied with respect to phytochemical components was very limited compared with the strong impact of environmental factors (Shewry et al 2010), and especially the content of phenolic acids was more dependent on environmental conditions during cultivation than on the genetic origin of the grain. The bioactive compounds, together with dietary fiber, are concentrated in the germ and outer layers of the rye kernel (Nilsson et al 1997, Liukkonen et al 2003). Frolich et al (2013) pointed out that different whole grains and whole-g rain foods have distinct properties. Rye contains 19–22% dietary fiber, which is more than that in other cereal grains (Åman et al 2010), and it has a wide range of distinct bioactive compounds. As pointed out by Frolich et al (2013), the specific properties of each cereal type, as well as the processing methods, should be considered when evaluating the health properties of cereals. This is one of the aims of the current book regarding rye grain and foods. Consumption and Nutritional Significance of Rye and Rye Bread Rye has recently been pointed out, from a British perspective, to be “the over- looked cereal” (Buttriss 2006). Nevertheless, Poland and Belarus have a rye supply of more than 30 kg per person per year (Table 1.3). However, the consumption trend is decreasing (Sahlström and Knutsen 2010). In the Nordic and Baltic countries, the supply is in the range of 11.7–19.1 kg per capita per year. Whole- grain bread, with rye bread as an important example, is one component in the healthy Nordic diet, Importance of Rye and Rye Bread 5 with many demonstrated physiological benefits (Uusitupa et al 2013). In Finland, users of rye bread make up 85% of the population, and the consumption among the users is 124 g/day (men) and 78 g/day (women). This means that rye bread is the most important source of dietary fiber consumption in Finland, the total of which is 24 g/day for men and 21 g/day for women (Paturi et al 2008). Intake of dietary fiber, especially grain dietary fiber, has been shown to be protective toward many chronic diseases, especially cardiovascular disease and type 2 diabetes (Hauner et al 2012). Similar findings are repeatedly reported for intake of whole- grain foods (Ye et al 2012). The traditional forms of rye bread often use the outer grain layers as well as the inner ones. Rye bread thus has an important role for public health. The European Food Safety Authority has recently accepted a health claim about consumption of rye fiber and changes in bowel function (EFSA 2011). The consumption of rye bread decreased in Finland as eating habits changed in the 1900s, but at the end of the century, the female population slightly increased its rye bread consumption (Prättälä et al 2001). The declining consumption of rye and increased use of white wheat bread during the 1900s pose challenges for the development of new food uses of rye grain but also for consumer communication about the importance of whole- grain rye and rye bread in nutrition and health. Studies about barriers to whole- grain intake have shown that factors preventing individuals from consuming whole- grain foods include taste preferences, lack of cooking skills, price, and lack of availability of whole-g rain foods (Kuznesof et al 2012). Encouraging increased consumption of local healthy diets is a joint chal- lenge for scientists, food producers, and health professionals. Rye and rye bread have an established role in the diet of many countries, with much potential for increased use and public health benefits. RefeRences Altpeter, F., and Korzun, V. 2007. Rye. Pages 107- 117 in: Transgenic Crops, IV. E.- C. Pua and M. R. Davey, Eds. (Vol. 59 of Biotechnology in Agriculture and Forestry.) Springer- Verlag, Berlin. Åman, P., Andersson, A. A. M., Rahka, A., and Andersson, R. 2010. Rye— A healthy cereal full of dietary fiber. Cereal Foods World 55:231- 234. Autio, K., Parkkonen, T., and Fabritius, M. 1997. Observing structural differences in wheat and rye breads. Cereal Foods World 42:702- 705. Bondia- Pons, I., Aura, A.- M., Vuorela, S., Kolehmainen, M., Mykkänen, H., and Poutanen, K. 2009. Rye phenolics in nutrition and health, J. Cereal Sci. 49:323- 336. Buttriss, J. L. 2006. Rye: The overlooked cereal. Nutr. Bull. 31:3- 5. EFSA. 2011. Scientific opinion on the substantiation of health claims related to rye fibre and changes in bowel function (ID 825), reduction of post- prandial glycaemic re- sponses (ID 826) and maintenance of normal blood LDL- cholesterol concentrations (ID 827) pursuant to Article 13(1) of Regulation (EC) No. 1924/2006. EFSA J. 9:2258. FAOSTAT. (Database results for 2009.) Food and Agriculture Organization of the United Na- tions, Rome, Italy. http://faostat.fao.org/site/368/DesktopDefault.aspx?PageID=368#ancor Finnish Bread Information. 2012. Available fat. http://www.leipatiedotus.fi/tietoa_leivasta/ ravitsemussuositukset_ja_niiden_toteutuminen/viljan_kulutus_suomessa. Accessed September 2012. Frolich, W., Åman, P., and Tetens, I. 2013. Whole grain foods and health— A Scandinavian perspective. Food Nutr. Res. 57:18503. Gellrich, C., Schieberle, P., and Wieser, H. 2003. Biochemical characterization and quan- tification of the storage protein (secalin) types in rye flour. Cereal Chem. 80:102- 109.
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