Oat and rye bran fibres alter gut microbiota, reducing weight gain and hepatic inflammation
In a newly published experimental study, the consumption of dietary fibre from oat and rye brans supported the growth of beneficial gut microbiota, which in turn ameliorated cholesterol metabolism, enhanced gut barrier function and reduced hepatic inflammation. In addition, diets enriched with oat or rye bran were shown to attenuate weight gain. The effects of oat and rye were partly different, but both were beneficial for health. The study was conducted within the research collaboration between the Institute of Public Health and Clinical Nutrition of the University of Eastern Finland,
