Cancer
Rye foods are associated with increased plasma enterolactone, which is an enterolignan (mammalian lignan) that is formed by intestinal microflora after the consumption of plant lignans. Lignans are naturally occurring plant compounds found in rye and other food such as flax seed. Enterolactone can potentially reduce the risks of certain cancers. Enterolactone, and enterodiol, another lignan derived from rye and other foods, have been shown to reduce mammary tumor and inhibit colon tumor cell growth. The fiber in rye may also reduce the risk of colorectal cancer due to improved bowel function.

Cholesterol
In a 4-week study of 18 men and 22 women who randomly consumed rye and wheat breads, it was concluded that including rye bread in daily dietary habits is an effective and practical method in reducing LDL cholesterol levels in men.
Another study has demonstrated that cholesterol levels were significantly higher after a low fiber diet than after a high fiber diet.