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This study compared the effects of whole grain fermented and unfermented rye with refined wheat crispbread on body weight and lipid metabolism in rats. Exploratory outcomes included adiposity, appetite biomarkers, glucose homeostasis, colon inflammation, integrity, and permeability. Sprague Dawley rats (\n                      <jats:italic>n<\/jats:italic>\n                      = 54) were acclimatized (2 weeks) and randomized to control (\n                      <jats:italic>n<\/jats:italic>\n                      = 9) or high\u2010fat diets (\n                      <jats:italic>n<\/jats:italic>\n                      = 45) for 16 weeks. Animals in the high\u2010fat group were randomized to continue the high\u2010fat (\n                      <jats:italic>n<\/jats:italic>\n                      = 9) or receive a standard diet alone (\n                      <jats:italic>n<\/jats:italic>\n                      = 9) or the standard diet with either refined wheat crispbread (\n                      <jats:italic>n<\/jats:italic>\n                      = 9), fermented rye crispbread (\n                      <jats:italic>n<\/jats:italic>\n                      = 9), or unfermented rye crispbread (\n                      <jats:italic>n<\/jats:italic>\n                      = 9) for 8 weeks. A high\u2010fat diet did not affect final body weight, glucose homeostasis, and colon inflammation, but increased energy intake, adiposity, and leptin compared to control, and hepatic triacylglycerols compared to all other groups. Unfermented rye crispbread increased plasma HDL\u2010cholesterol and reduced hepatic triacylglycerols and cholesterol compared to refined wheat, despite the absence of effects on obesity and glycemic control. No differences were observed between fermented and unfermented rye. Unfermented whole\u2010grain rye crispbread may potentially exhibit favorable lipid\u2010modulating effects.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/mnfr.70352","type":"journal-article","created":{"date-parts":[[2025,12,13]],"date-time":"2025-12-13T14:20:29Z","timestamp":1765635629000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unfermented High\u2010Fiber Rye Crispbread Increases Plasma HDL and Reduces Hepatic Lipids Compared to Refined Wheat in Rats Fed a High\u2010Fat Diet"],"prefix":"10.1002","volume":"70","author":[{"given":"Fid\u00e8le","family":"Almasri","sequence":"first","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences, University of Hohenheim  Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eleonora","family":"Aimaretti","sequence":"additional","affiliation":[{"name":"Department of Neurosciences \u201cRita Levi Montalcini\u201d University of Turin, Corso Raffaello  Torino Piemonte Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nadine","family":"Sus","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences, University of Hohenheim  Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erik","family":"Sch\u00e9le","sequence":"additional","affiliation":[{"name":"Department of Physiology Institute of Neuroscience and Physiology The Sahlgrenska Academy at the University of Gothenburg  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suzanne L.","family":"Dickson","sequence":"additional","affiliation":[{"name":"Department of Physiology Institute of Neuroscience and Physiology The Sahlgrenska Academy at the University of Gothenburg  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rikard","family":"Landberg","sequence":"additional","affiliation":[{"name":"Department of Life Sciences Division of Food and Nutrition Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Massimo","family":"Collino","sequence":"additional","affiliation":[{"name":"Department of Neurosciences \u201cRita Levi Montalcini\u201d University of Turin, Corso Raffaello  Torino Piemonte Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan","family":"Frank","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences, University of Hohenheim  Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,13]]},"reference":[{"key":"e_1_2_7_2_1","unstructured":"World Health Organization.Acceleration Plan to Support Member States in Implementing the Recommendations for the Prevention and Management of Obesity Over the Life Course. 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