combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation

Objective: The aim of the study was to investigate the effects of fibre-rich rye bread and yoghurt containing Lactobacillus GG (LGG) on intestinal transit time and bowel function, and to test whether they have an interaction in cases of self-reported constipation. Design: The study was carried out as a two-by-two factorial design. Setting: Free-living subjects. Subjects: A total of 59 healthy women with self-reported constipation, recruited by advertisement. Interventions: After a baseline period, the subjects were randomized into four diet groups: (1) rye bread+LGG yoghurt, (2) rye bread, (3) LGG yoghurt, and (4) control. The 3-week dietary intervention was followed by a 3-week follow-up period. During each period, total intestinal transit time was measured and the subjects recorded faecal frequency and consistency, difficulty in defecation and gastrointestinal symptoms. Results: The rye bread shortened total intestinal transit time (mean difference, -0.7; CI₉₅, -1.1 to -0.2; P=0.007), increased faecal frequency (0.3; CI₉₅, 0.1 to 0.5; P=0.001), softened faeces (-0.3; CI₉₅, -0.4 to -0.2; P