RyeClaim- Innovative Rye Foods with Documented Health Effects
| Reference number | |
| Coordinator | Sveriges Lantbruksuniversitet - Institutionen för livsmedelsvetenskap |
| Funding from Vinnova | SEK 3 250 000 |
| Project duration | December 2013 - December 2016 |
| Status | Completed |
Important results from the project
The aim of this project was to develop, produce and test new cereal products with a fermented rye bran ingredient for the prevention and relief of H. pylori infections, chronic inflammation, and risk factors of type 2 diabetes in a large randomized controlled intervention study. Products were mainly aimed at the Chinese market.
Expected long term effects
The project managed to produce fermented rye bran at large scale and incorporated this in a crispbread and an extruded breakfast product. The products need to be developed more before sale in China. A human study was carried out according to plan. The results showed no effect on the growth of helicobacter pylori, but cholesterol-lowering effects and reduced infalmmation were measured. All results have been documented in scientific publications that are currently under way. The project has led to new collaborations between researchers in Umeå, Uppsala (now Chalmers) and Shanghai.
Approach and implementation
Lantmännen produced the fermented rye bran and incorporated this into an extruded breakfast product, while Barilla incorporated it in a crispbread. The corresponding white wheat products were developed as controls. The products were sent to China and used in randomized controlled trial. The trial was ran over 12 weeks in 2015 at Fudan University in Shanghai in cooperation with a clinic in Baoshan, outside Shanghai. Measurements and sampling were conducted on 161 people. Differences in the saturation was assessed in a subgroup. Product Acceptance was tested through questionnaire.