TABLE 1.

Pairs of rye-control comparisons extracted from the studies presented in Supplementary Table 1, grouped according to effect on postprandial insulin and glucose.

	Glucose ↓ Insulin ↓ [n: 18 (25%)]	Glucose ↔ Insulin ↓ (“Rye factor”) [n: 23 (32%)]	Glucose ↓ Insulin ↔ [n: 5 (7%)]	Glucose ↔ Insulin ↔ [n: 23 (32%)]	Glucose or Insulin↑ [n: 3 (4%)]
Rye products
Product type	Soft bread: 16 Crisp bread: 0 Cold cereal: 0 Porridge: 2	Soft bread: 19 Crisp bread: 2 Cold cereal: 0 Porridge: 2	Soft bread: 4 Crisp bread: 0 Cold cereal: 0 Porridge: 1	Soft bread: 17 Crisp bread: 2 Cold cereal: 1 Porridge: 3	Soft bread: 2 Crisp bread: 0 Cold cereal: 0 Porridge: 1
Method of fermentation (soft bread and crisp bread only)	Yeast: 14 Sourdough: 1 Unfermented: 0 Not reported: 1	Yeast: 6 Sourdough: 9 Unfermented: 2 Not reported: 4	Yeast: 1 Sourdough: 1 Unfermented: 0 Not reported: 2	Yeast: 16 Sourdough: 2 Unfermented: 0 Not reported: 1	Yeast: 2 Sourdough: 0 Unfermented: 0 Not reported: 0
Cereal form‡	Bran: 0 Flakes: 0 Kernels: 7 ES flour: 3 WG flour: 8	Bran: 0 Flakes: 0 Kernels: 4 ES flour: 7 WG flour: 12	Bran: 0 Flakes: 0 Kernels: 0 ES flour: 1 WG flour: 4	Bran: 3 Flakes: 2 Kernels: 6 ES flour: 1 WG flour: 11	Bran: 1 Flakes: 1 Kernels: 1 ES flour: 0 WG flour: 0
Rye content (% w/w of cereal ingredients)†	81.7 ± 9.7 (75) n = 16	96.4 ± 10.3 (100) n = 17	82.0 ± 15.7 (75) n = 3	82.3 ± 24.5 (100) n = 20	67.5 ± 46.0 (67.5) n = 2
Control products
Product type	Soft bread: 16 Crisp bread: 0 Porridge: 2	Soft bread: 19 Crisp bread: 2 Porridge: 2	Soft bread: 5 Crisp bread: 0 Porridge: 0	Soft bread: 17 Crisp bread: 2 Porridge: 4	Soft bread: 2 Crisp bread: 0 Porridge: 1
Method of fermentation (soft bread and crisp bread only)	Yeast: 16 Sourdough: 0 Unfermented: 0 Not reported: 0	Yeast: 12 Sourdough: 1 Unfermented: 0 Not reported: 8	Yeast: 1 Sourdough: 0 Unfermented: 0 Not reported: 3	Yeast: 16 Sourdough: 1 Unfermented: 0 Not reported: 2	Yeast: 0 Sourdough: 1 Unfermented: 0 Not reported: 1
Cereal form¶	Kernels: 2 ES flour: 14 WG flour: 2	Kernels: 1 ES flour: 20 WG flour: 2	Kernels: 0 ES flour: 4 WG flour: 1	Kernels: 5 ES flour: 14 WG flour: 4	Kernels: 1 ES flour: 2 WG flour: 0
Cereal source¶	16 wheat, 1 oat, 1 barley	21 wheat, 1 oat, 1 barley	5 wheat	18 wheat, 5 barley	2 wheat, 1 barley
Rye vs. control products
Same product type within pair [n (%)]	14 (78%)	23 (100%)	4 (80%)	19 (83%)	1 (33%)
(SB = soft bread CB = crisp bread CC = cold cereal P = porridge)	(SB-SB: 14 SB-Prye: 2 P-SBrye: 2)	(SB-SB: 19 CB-CB: 2 P-P: 2)	(SB-SB: 4 SB-Prye: 1)	(SB-SB: 15 SB-CCrye: 1 SB-Prye: 1 CB-CB: 2 P-SBrye: 2 P-P: 2)	(SB-SB: 1 SB-Prye: 1 P-SBrye: 1)
Same cereal form within pair [n (%)]	6 (33%)	8 (35%)	2 (40%)	4 (17%)	1 (33%)
(B = bran F = flakes K = kernels EF = endosperm flour WF = whole grain flour)	(K-K: 2 EF-Krye: 4 EF-EF: 3 EF-WFrye: 7 WF-Krye: 1 WF-WF: 1)	(K-K: 1 EF-Krye: 3 EF-EF: 6 EF-WFrye: 11 WF-RFrye: 2 WF-WF: 1)	(RF-RF: 1 RF-WFrye: 3 WF-WF: 1)	(K-K: 3 K-EFrye: 1 K-WFrye: 1 EF- Brye: 3 EF- Frye: 2 EF-WFrye: 3 WF-Krye: 3 WF-WF: 1)	(K-K: 1 EF-Brye: 1 EF-Frye: 1)
Same method of fermentation¥	12 of 13 (92%)	5 of 13 (39%)	1 of 1 (100%)	13 of 16 (81%)	0 of 1 (0%)
(Y = yeast SD = sourdough UF = unfermented)	(Y-Y: 12 Y-SDrye: 1)	(Y-Y: 5 Y-SDrye: 5 SD-Yrye-: 1 Y-UFrye: 2)	(Y-Y: 1)	(Y-Y: 13 Y-SDrye: 2 SD-Yrye: 1)	(SD-Yrye: 1)
Population (n: healthy/MetS/NIDD)	16/1/1	16/6/1	3/0/2	22/3/1	3/0/0

^‡In case a bread was composed of a mixture of rye ingredients (e.g., a rye bread with whole grain rye flour rye and rye bran) the product was categorized according to the main ingredient (weight basis). ^†Rye content was not reported by all studies therefore n is as stated by the data and data is mean ± SD (median). ^¶According to the main cereal ingredient (w/w%). ^¥Only bread-bread (soft bread or crisp bread) comparisons where fermentation method was reported for both products are included. Abbreviations: MetS, metabolic syndrome; NIDD, non-insulin dependent diabetics; WG, whole grain; and ES, endosperm.