Increased plasma brain-derived neurotrophic factor 10.5 h after intake of whole grain rye-based products in healthy subjects

Research output: Contribution to journalArticle


It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity.


Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Nutrition and Dietetics


  • BDNF, Cognitive function, Colonic fermentation, Diet intervention, Dietary fiber, Dietary prevention, Metabolic regulation, Neuronal integrity, Rye, Type 2 diabetes, Whole grain
Original languageEnglish
Article number1097
Issue number8
Publication statusPublished - 2018 Aug 16
Publication categoryResearch