Rye Bread Research Articles

Changes in Molecular Characteristics of Cereal Carbohydrates after Processing and Digestion

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (Mw) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the Mw of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the Mw of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the Mw of extractable carbohydrates was related neither to the bread extract nor ileal viscosity.

Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye

Consumption of lignan rich food is presumed to have positive effects on human health. As numerous foods are consumed mainly in processed form it is important to investigate the changes of the lignan content during processing. To this end, unheated and heated sesame seeds, sesame products, rye grains, rye flour, rye bread and flax seeds were extracted by sonication with ethanol/water (70:30, v:v) or sodium methoxide. The extracts were additionally hydrolysed enzymatically (β-glucuronidase/arylsulphatase, cellulase), the compounds separated on a reversed phase column by gradient elution and detected by UV/ESI-MS in the negative ionisation multiple reaction monitoring mode (MRM). Secoisolariciresinol, lariciresinol, pinoresinol, 7-hydroxymatairesinol, syringaresinol, isolariciresinol, secoisolariciresinol diglycoside, lariciresinol monoglycoside, pinoresinol mono-, di- and triglycoside, sesaminol, sesaminol triglycoside, sesamolinol and sesamolinol diglycoside were identified.Moderate heating at 100°C did not degrade the lignan aglycones and glycosides in dry foods. In contrast, heating was responsible for the better extractability of the lignans. If samples with high moisture content were heated, the degradation of the lignans in sesame seeds and rye was observed already at 100°C. Higher roasting temperatures caused degradation of aglycones and glycosides. Especially at 250°C, lignans were degraded rapidly in sesame seeds and rye but not in flax seeds.

Plasma and Urine Concentrations of Bioactive Dietary Benzoxazinoids and Their Glucuronidated Conjugates in Rats Fed a Rye Bread-Based Diet

Thorough knowledge of the absorption and metabolism of dietary benzoxazinoids is needed to understand their health-promoting effects. In this study, the fates of these bioactive compounds were examined by LC-MS/MS in plasma, urine, and feces after ingesting a daily dose of 4780 ± 68 nmol benzoxazinoids from rye bread using Wistar rats as a model. HBOA-glc (2-β-D-glucopyranosyloxy-1,4-benzoxazin-3-one) was the predominant benzoxazinoid in the plasma (74 ± 27 nmol/L), followed by DIBOA-glc (2-β-D-glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one) and HBOA. The total level of benzoxazinoids in the urine was 1176 ± 66 nmol/d, which corresponds to approximately 25% of the total dietary intake. The urinary benzoxazinoid profile differed from that of plasma with HBOA-glc and DIBOA-glc (647 ± 31 and 466 ± 33 nmol/d, respectively) as the major urinary components. The glucuronide conjugates of HBOA and DIBOA were detected in both the plasma and urine. N-dehydroxylation was found to be a critical step in the absorption of hydroxamic acids. This unprecedented study will trigger future interest in the biological effects of benzoxazinoids in whole grain rye and wheat diets in humans and other animals.

Colorectal Cancer Risk Factors among the Population of South-East Siberia: A Case-Control Study

Colorectal cancer remains one of the most widespread malignancies in the world. However, there is a lack of comprehensive studies considering colorectal cancer risk factors among Russian populations, particularly in Siberia. The aim of this investigation was to determine the impact of various lifestyle, dietary, family, and socioeconomical factors on colorectal cancer risk in South-East Siberia. We recruited 185 Russian colorectal cancer cases and 210 gender-, age-, and ethnicity-matched asymptomatic controls with no history of any malignant tumor, using a specially designed questionnaire to obtain relevant information. After the statistical analysis, we defined several significant factors affecting colorectal cancer risk. Among these were smoking (OR=2.13, 95%CI=1.4- 3.24, P=0.0004), being overweight (BMI between 25-30, OR=2.45, 95%CI=1.49-4.03, P=0.0004), alcohol drinking (OR=8.73, 95%CI=5.49-13.87, P<0.0001), beer drinking (OR=9.24, 95%CI=5.14-16.61, P<0.0001), consumption of hard liquor (OR=9.37, 95%CI=5.92-14.82, P<0.0001), excessive red meat consumption (P<0.0001), excessive intake of red meat products (P<0.0001), excessive intake of dairy products (P<0.0001), excessive sour cream and cheese consumption (P<0.0001 and 0.0002, respectively), spicy food consumption (OR=2.87, 95%CI=1.9-4.33, P<0.0001), family history of gastrointestinal malignant tumors (OR=3.99, 95%CI=2.09-7.59, P<0.0001), and income exceeding twice the subsistence minimum (OR=5.34, 95%CI=3.35-8.53, P<0.0001). Certain factors, such as high concentration of salt in the food and precancerous colonic lesions, demonstrated borderline significance (OR=3.45, 95%CI=1.68-7.1, P=0.0008, and OR=5.25, 95%CI=1.94-14.22, P=0.001, respectively). Some factors were established as protective, like consumption of rye bread and both rye and wheat bread (OR=0.32, 95%CI=0.21-0.5, P<0,0001, and OR=0.07, 95%CI=0.02-0.21, P<0.0001, respectively), and also low concentration of salt in the food, although this was of borderline significance (OR=0.43, 95%CI=0.26-0.69, P=0.0006). ABO and Rhesus blood antigens were not associated with increased colorectal cancer risk. These results should be definitely applied for elaboration of programs of colorectal cancer prevention in Russia, particularly in Siberia.

Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial

BackgroundEpidemiological studies have consistently shown that whole grain (WG) cereals can protect against the development of chronic diseases, but the underlying mechanism is not fully understood. Among WG products, WG rye is considered even more potent because of its unique discrepancy in postprandial insulin and glucose responses known as the rye factor. In this study, an NMR-based metabolomics approach was applied to study the metabolic effects of WG rye as a tool to determine the beneficial effects of WG rye on human health.MethodsThirty-three postmenopausal Finnish women with elevated serum total cholesterol (5.0-8.5 mmol/L) and BMI of 20–33 kg/m2 consumed a minimum of 20% of their daily energy intake as high fiber WG rye bread (RB) or refined wheat bread (WB) in a randomized, controlled, crossover design with two 8-wk intervention periods separated by an 8-wk washout period. At the end of each intervention period, fasting serum was collected for NMR-based metabolomics and the analysis of cholesterol fractions. Multilevel partial least squares discriminant analysis was used for paired comparisons of multivariate data.ResultsThe metabolomics analysis of serum showed lower leucine and isoleucine and higher betaine and N,N-dimethylglycine levels after RB than WB intake. To further investigate the metabolic effects of RB, the serum cholesterol fractions were measured. Total- and LDL-cholesterol levels were higher after RB intake than after WB (p<0.05).ConclusionsThis study revealed favorable shifts in branched amino acid and single carbon metabolism and an unfavorable shift in serum cholesterol levels after RB intake in postmenopausal women, which should be considered for evaluating health beneficial effects of rye products.

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.

Effects of two different types of fast food on postprandial metabolism in normal and overweight subjects

The aim was to investigate the effects of a conventional and an unconventional fast-food meal on postprandial metabolism in normal and in overweight subjects. Twenty-five healthy normal (n = 12) and overweight (n = 13) volunteers (21-39 years) participated in this randomized, dietary cross-over study and received two test meals (matched in energy and energy giving nutrients) after an overnight fast with 1 week between test days. The conventional fast-food meal was a hamburger meal (hamburger, bacon, cola drink, calculated glycemic load = 48.7), the unconventional fast food was a salmonburger meal (fiber-rich sourdough rye bread, salad with vinegar, orange juice, glycemic load = 46.0). Blood samples were taken before and after the meal and analyzed for glucose (before 20, 40, 60 and 80 min) and insulin (before 1, 2 and 3 h). Postprandial increases in glucose and insulin were 44% lower after the unconventional meal (P<0.001 and P = 0.003, respectively). The difference between meals in insulin response (that is, conventional meal higher than unconventional) correlated with body mass index (BMI) (r = 0.538, P = 0.006). Unconventional fast food can have less effect on blood insulin and glucose postprandially compared with conventional fast food matched in energy and energy giving nutrients. The difference between meals in insulin response is associated with higher BMI. Thus, improvement in food quality might help to control postprandial increases in blood glucose and blood insulin.

Correction to Structural Changes of Starch during Baking and Staling of Rye Bread

ADVERTISEMENT RETURN TO ISSUEPREVAddition/CorrectionORIGINAL ARTICLEThis notice is a correctionCorrection to Structural Changes of Starch during Baking and Staling of Rye BreadAnna Mihhalevski*, Ivo Heinmaa, Rainer Traksmaa, Tõnis Pehk, Arvo Mere, and Toomas PaalmeCite this: J. Agric. Food Chem. 2012, 60, 38, 9779Publication Date (Web):September 12, 2012Publication History Published online12 September 2012Published inissue 26 September 2012https://doi.org/10.1021/jf3038677Copyright © 2012 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views542Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (104 KB) Get e-Alerts Get e-Alerts

Depolymerization Degree of Water-Extractable Arabinoxylans in Rye Bread: Characteristics of Inbred Lines Used for Breeding of Bread Cultivars

The water-extractable arabinoxylans (WE AXs) present in rye bread govern its viscous properties, which may be related to reduced risk of cardiovascular diseases and diabetes. Breads made from rye cultivars generally exhibit higher AX-dependent extract viscosities (Cyran, M. R.; Saulnier, L. Food Chemistry2012, 131, 667-676) when compared with those produced from inbred lines used for their breeding. To give further details about this trend, the WE AXs were isolated from breads of lines and structurally characterized by HPSEC and (1)H NMR spectroscopy. The extract viscosities of endosperm and whole-meal breads were usually comparable, in contrast to those made from rye cultivars with higher viscosity of endosperm bread. The WE AXs present in breads obtained from inbred lines were characterized by the higher degradation degrees than those in breads from cultivars, as indicated by their HPSEC-RI profiles. This was associated with considerably lower proportions of 2-Xylp in their backbones. Besides, a level of endoxylanase activity in flours from inbred lines was much higher than that in flours from cultivars. Breeding of hybrid rye cultivars for production of high-viscosity bread requires the proper components. They may be preliminarily selected from populations with high WE AX contents and relatively low levels of endoxylanase activity by using the overall viscosity test for starting flours. However, further measurement of AX-dependent extract viscosity in test breads made from such lines may verify their usefulness completely.

Structural Changes of Starch during Baking and Staling of Rye Bread

Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.

Identification of α-Tocotrienolquinone Epoxides and Development of an Efficient Molecular Distillation Procedure for Quantitation of α-Tocotrienol Oxidation Products in Food Matrices by High-Performance Liquid Chromatography with Diode Array and Fluorescence Detection

The aim of this study was to investigate the most important oxidation products of α-tocotrienol (α-T3) along with other tocochromanols in lipid matrices and tocotrienol-rich foods. For this purpose, an efficient molecular distillation procedure was developed for the extraction of analytes, and α-T3-spiked and thermally oxidized natural lipids (lard and wheat germ oil) and α-T3-rich foods (wholemeal rye bread and oil from dried brewer's spent grain) were investigated through HPLC-DAD-F. The following α-T3 oxidation products were extractable from lipid matrices along with tocochromanols: α-tocotrienolquinone (α-T3Q), α-tocotrienolquinone-4a,5-epoxide (α-T3Q-4a,5-E), α-tocotrienolquinone-7,8-epoxide (α-T3Q-7,8-E), 7-formyl-β-tocotrienol (7-FβT3), and 5-formyl-γ-tocotrienol (5-FγT3). Recovery rates were as high as 88% and enrichment factors up to 124. The proposed method allows the investigation of α-T3Q, α-T3Q-4a,5-E, α-T3Q-7,8-E, 7-FβT3, and 5-FγT3 in small quantities (<0.78 μg/g) in lipid matrices, which is necessary for the investigation and analysis of the formation kinetics of these oxidation products in fat, oils, and tocotrienol-rich foods.

Thermal Treatment Influence on the Quality of Rye Bread Packaged in Different Polymer Films

Thermal Treatment Influence on the Quality of Rye Bread Packaged in Different Polymer Films

Alkylresorcinols in Latvian and Finnish breads

The alkylresorcinol (AR) content and relative homologue composition were determined in 9 Latvian and 11 Finnish soft breads. ARs were extracted with hot 1-propanol and quantified, using a gas chromatography-mass spectrometry method. The total AR content (μg/g dry matter) varied from 560 to 840 in rye breads, from 500 to 700 in Finnish mixed rye and wheat flour breads, from 200 to 300 in Latvian mixed rye and wheat flour breads and from 25 to 30 in white wheat breads. Rye and white wheat breads in the two countries varied only slightly in AR content, but there were wide variations in AR content in mixed flour breads. The AR contents in soft breads could be indicators of bran or fibre content, but not of whole-grain flour content.

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

This study mainly focuses on a strategy for reducing of acrylamide in cereal products, predominantly in bakery products. The effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied. The LC–MS/MS method for acrylamide determination in bread crumb has been applied. Addition of 15% low pH (pH 3.4–4.3) fermented product to bread dough, which were produced by using commercial strain Lactobacillus casei and bacteriocin-like inhibitory substances (BLIS) producing strains Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8 separately, caused significant reduction of acrylamide in mixed rye bread. All bread loafs of 1000 g contained less by 27% acrylamide concentrations versus loafs of 500 g. Acrylamide formation was affected (r2 = 0.7193) by total reducing sugar content in bread and slightly correlated (r2 = 0.5587) with reducing sugar content in sourdough. The treatment of extruded rye wholemeal with Aspergillus niger glucoamylase as compared to the control sample was found to have a positive effect on the acidification process lowering the acrylamide formation on an average by 59.4% and 40% in 500 g and 1000 g loafs of bread, respectively. This study demonstrates that acrylamide content could be reduced by using LAB excreting lower amylolytic activity in the medium, while the higher proteolytic activity is preferred.

Adherence to a healthy Nordic food index is associated with a lower incidence of colorectal cancer in women: The Diet, Cancer and Health cohort study

Colorectal cancer (CRC) is a multi-factorial disease in which diet is believed to play a role. Little is known about the health effects of specific regional diets. The Nordic diet is high in fat and sugar but also includes a range of traditional products with anticipated health-promoting effects. The aim of this cohort study was to determine whether a healthy Nordic food index consisting of fish, cabbage, rye bread, oatmeal, apples, pears and root vegetables was related to CRC incidence. Data were obtained from a prospective cohort study of 57,053 Danish men and women aged 50-64 years, of whom 1025 developed CRC (13 years' follow-up). Incidence rate ratios (IRR) with 95 % CI were calculated from Cox proportional hazard models. Women who strongly adhered to a healthy Nordic food index had a 35 % lower incidence of CRC than women with poor adherence (adjusted IRR, 0·65; 95 % CI 0·46, 0·94); a similar tendency was found for men. Women had a 9 % lower incidence of CRC per point adherence to the healthy Nordic food index, but no significant effect was found for men. A regional diet based on healthy Nordic food items was therefore associated with a lower incidence of CRC in women. The protective effect was of the same magnitude as previously found for the Mediterranean diet, suggesting that healthy regional diets should be promoted in order to ensure health; this will also preserve cultural heredity and the environment.

Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking

The hedonic response of 104 healthy children, recruited from day-care centres and schools, to 12 different berry products with varying content of added sugar was studied. The berries used as ingredients were blackcurrant (Ribes nigrum), sea buckthorn (Hippophaë rhamnoides), bilberry (Vaccinium myrtillus), and lingonberry (Vaccinium vitis-idaea). Another aim of the study was to study the effects of the chemical composition of berries as well as children’s hTAS2R38 taste receptor genotypes on liking. The most liked product was bilberry with yoghurt, followed by bilberry juice, dried bilberries, and lingonberry rye bread. The most disliked products were sea buckthorn juice, sea buckthorn berries with yoghurt, and oatmeal with blackcurrant powder and berry oil. High total organic acid concentration was strongly related with a poor average liking score of the berries/berry products. A total of four different alleles of hTAS2R38 gene were observed in the study. Of the genotyped children, 45% were bitter taste insensitive individuals of the genotype AVI/AVI, and 40% were of the genotype PAV/AVI. Children of the genotype PAV/AVI were reported using more vegetables, but not berries, than the AVI/AVI children. The results also show that the liking scores of the children of the AVI/AVI, PAV/AVI, and PAV/PAV genotypes differed from each other, and that the familiarity of a berry product is likely to be an important factor in liking.

Differences in Danish children's diet quality on weekdays v. weekend days

To compare differences in children's diet quality on weekdays (Monday-Thursday), Fridays and weekend days. A representative cross-sectional study in which participants completed a 7 d pre-coded food record. Mean intakes of energy, macronutrients and selected food items (g/10 MJ) as well as energy density were compared between weekdays, Fridays and weekend days for each gender in three age groups (4-6, 7-10 and 11-14 years) using Tobit analysis to account for zero intakes. The Danish National Survey of Dietary Habits and Physical Activity 2003-2008. Children (n 784; 49·9 % boys) aged 4-14 years. For both genders in all age groups (P < 0·05), energy intake was higher during weekends than on weekdays, and intakes of sugar-sweetened beverages and white bread were higher, whereas intake of rye bread was lower. This contributed to a higher percentage of energy from added sugars, a lower fibre content and a higher energy density on weekend days v. weekdays. In children aged 4-6 and 7-10 years, the diet on weekend days was also characterized by higher intakes of sweets and chocolate and lower intakes of fruit and vegetables. Overall, the diet on Fridays appeared as a mix of the diets on weekdays and weekend days. Significant differences and distinct characteristic patterns were found in children's diet quality during weekdays, Fridays and weekend days. The present study suggests that in prevention of childhood overweight and obesity, more attention should be paid to the higher energy intake, especially from sugar-rich foods and beverages, on Fridays and weekend days.

“What's in Your Lunch Box Today?”: Health, Respectability, and Ethnicity in the Primary Classroom

Much socialization of children into healthy food practices takes place in the educational system. However, teachers' understandings of healthy food may differ from those of students and parents. Furthermore, health is connected to respectability. Thus, food socialization concerns more than nutritional values. This study examines lunchtime interactions between minority students and majority teachers in a Danish classroom. I show that certain traditional food items (rye bread) are treated as superior to certain others that minority children regularly bring. Children are accountable for lunch boxes, and cultural and personal preferences are disregarded if at odds with dominant understandings of healthy food. [language socialization, classroom interaction, respectability, multicultural classroom, interaction analyses]

Scientific Opinion on the substantiation of a health claim related to 3 g/day plant stanols as plant stanol esters and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006

Following an application from Raisio Nutrition Ltd, submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Finland, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to 3 g/day plant stanols as plant stanol esters per day and lowering blood LDL-cholesterol by 12 % and reduced risk of (coronary) heart disease. The applicant has further requested that the minimum duration to obtain the effect be stated to be one to two weeks, and that the claims be authorised for an extended range of foods, including yellow fat spreads, dairy products, cheese, rye bread, oatmeal, fermented soy milk based products (drinkable and spoonable yoghurt-type products), and oat based milk drinks. The applicant provided an unpublished meta-analysis with 18 randomised, controlled human studies on the LDL-lowering efficacy of plant stanol esters at intakes between 2.7 to 3.3 g per day plant stanols. On the basis of the data presented, the Panel concludes that plant stanol esters at a daily intake of 3 g plant stanols (range 2.7 g to 3.3 g) in matrices approved by Regulation (EC) No 376/2010 (yellow fat spreads, dairy products, mayonnaise and salad dressings) lowers LDL-cholesterol by 11.4 % (95% CI: 9.8 – 13.0), that the minimum duration required to achieve the maximum effect of plant stanol esters on LDL-cholesterol lowering is two to three weeks, and that while plant stanol esters added to foods such as margarine-type spreads, mayonnaise, salad dressings, and dairy products such as milk, yoghurts including low-fat yoghurts, and cheese have been shown consistently to lower blood LDL-cholesterol levels, the size of the cholesterol-lowering effect of plant stanols added to other food formats is less well established.

Rye bread consumption in early life and reduced risk of advanced prostate cancer

To determine whether consumption of whole-grain rye bread, oatmeal, and whole-wheat bread, during different periods of life, is associated with risk of prostate cancer (PCa). From 2002 to 2006, 2,268 men, aged 67-96years, reported their dietary habits in the AGES-Reykjavik cohort study. Dietary habits were assessed for early life, midlife, and current life using a validated food frequency questionnaire. Through linkage to cancer and mortality registers, we retrieved information on PCa diagnosis and mortality through 2009. We used regression models to estimate odds ratios (ORs) and hazard ratios (HRs) for PCa according to whole-grain consumption, adjusted for possible confounding factors including fish, fish liver oil, meat, and milk intake. Of the 2,268 men, 347 had or were diagnosed with PCa during follow-up, 63 with advanced disease (stage 3+ or died of PCa). Daily rye bread consumption in adolescence (vs. less than daily) was associated with a decreased risk of PCa diagnosis (OR=0.76, 95% confidence interval (CI): 0.59-0.98) and of advanced PCa (OR=0.47, 95% CI: 0.27-0.84). High intake of oatmeal in adolescence (≥5 vs. ≤4 times/week) was not significantly associated with risk of PCa diagnosis (OR=0.99, 95% CI: 0.77-1.27) nor advanced PCa (OR=0.67, 95% CI: 0.37-1.20). Midlife and late life consumption of rye bread, oatmeal, or whole-wheat bread was not associated with PCa risk. Our results suggest that rye bread consumption in adolescence may be associated with reduced risk of PCa, particularly advanced disease.