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Rye, lignans and human health

Published online by Cambridge University Press:  05 March 2007

Göran Hallmans ,
Jie-Xian Zhang ,
Eva Lundin ,
PäR Stattin ,
Anders Johansson ,
Ingegerd Johansson ,
Kerstin Hultén ,
Anna Winkvist ,
Per Lenner  and
Per Åman
...Show all authors
Göran Hallmans
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Jie-Xian Zhang*
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Eva Lundin
Affiliation:
Department of Pathology, University of Umeå, SE-901 87, Umeå, Sweden
PäR Stattin
Affiliation:
Department of Urology, University of Umeå, SE-901 87, Umeå, Sweden
Anders Johansson
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Ingegerd Johansson
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Kerstin Hultén
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Anna Winkvist
Affiliation:
Department of Public Health and Clinical Medicine, University of Umeå, SE-901 87, Umeå, Sweden
Per Lenner
Affiliation:
Department of Oncology, University of Umeå, SE-901 87, Umeå, Sweden
Per Åman
Affiliation:
Department of Food Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden
Herman Adlercreutz
Affiliation:
Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Centre, and, Department of Clinical Chemistry, University of Helsinki, Finland
*
*Corresponding author: Dr Jie-Xian Zhang, fax +46 90 7852642, Jie-Xian.Zhang@nutrires.umu.se
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Abstract

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Rye bran contains a high content not only of dietary fibre, but also of plant lignans and other bioactive compounds in the so-called dietary fibre complex. Blood concentrations of lignans such as enterolactone have been used as biomarkers of intake of lignan-rich plant food. At present, evidence from studies in human subjects does not warrant the conclusion that rye, whole grains or phyto-oestrogens protect against cancer. Some studies, however, have pointed in that direction, especially in relation to cancers of the upper digestive tract. A number of prospective epidemiological studies have clearly shown a protective effect of whole-grain cereals against myocardial infarctions. A corresponding protective effect against diabetes and ischaemic stroke (brain infarct) has also been demonstrated. It seems reasonable to assume that these protective effects are associated with one or more factors in the dietary fibre complex.

Keywords

RyeLignansDietary fibreCancerCardiovascular diseaseDiabetes mellitus
Type
Session: Nutrients contributing to the fibre effect
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 193 - 199
Copyright
Copyright © The Nutrition Society 2003

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