Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects

Dietary Intervention Trial of Alkylresorcinols and Plant Sterols in High-Fibre Rye Bread and Their Effects on Serum Lipids in Normo- and Mildly Hypercholesterolemic Subjects

The purpose of this study is to investigate the antioxidative effects of alkylresorcinols (AR), originating from the rye fiber, on serum LDL particles and the use of AR or it's metabolites as biomarkers for rye fiber intake and the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.

Inclusion Criteria:

• healthy
• volunteer
• hemoglobin above 125 mmol/L in females, above 135 mmol/L in males

Exclusion Criteria:

• taking drugs affecting plasma lipids or gastrointestinal track
• severe illness
• use of antibiotics within 3 months before entering the study
• use of vitamin pills or fish oil 1 month before entering the study
• pregnancy or lactating