Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Effect of oat consumption on lipid profiles in hypercholesterolemic adults. The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Oat beta-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women. Cholesterol-lowering benefits of oat-containing cereal in Hispanic americans. Modest doses of beta-glucan do not reduce concentrations of potentially atherogenic lipoproteins. Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. The effect of strawberries in a cholesterol-lowering dietary portfolio. Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects: relation to apolipoprotein E phenotype. Do beans and oat bran add to the effectiveness of a low-fat diet? Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia Cookies enriched with psyllium or oat bran lower plasma LDL cholesterol in normal and hypercholesterolemic men from Northern Mexico. Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. Oat ingestion reduces systolic and diastolic blood pressure in patients with mild or borderline hypertension: a pilot trial.
Background Soluble fibers lower serum lipids , but are difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of a concentrated oat β-glucan on  cardiovascular disease ( CVD ) endpoints in human subjects . We also compared the fermentability of concentrated oat β-glucan with inulin and guar gum in a model intestinal fermentation system . Methods Seventy-five hypercholesterolemic men and women were r and omly assigned to one of two treatments : 6 grams/day concentrated oat β-glucan or 6 grams/day dextrose ( control ) . Fasting blood sample s were collected at baseline , week 3 , and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . To estimate colonic fermentability , 0.5 g concentrated oat β-glucan was incubated in a batch model intestinal fermentation system , using human fecal inoculum to provide representative microflora . Fecal donors were not involved with the β-glucan feeding trial . Inulin and guar gum were also incubated in separate serum bottles for comparison . Results Oat β-glucan produced significant reduction from baseline in total cholesterol ( -0.3 ± 0.1 mmol/L ) and LDL cholesterol ( -0.3 ± 0.1 mmol/L ) , and the reduction in LDL cholesterol were significantly greater than in the control group ( p = 0.03 ) . Concentrated oat β-glucan was a fermentable fiber and produced total SCFA and acetate concentrations similar to inulin and guar gum . Concentrated oat β-glucan produced the highest concentrations of butyrate at 4 , 8 , and 12 hours . ConclusionS ix grams concentrated oat β-glucan per day for six weeks significantly reduced total and LDL cholesterol in subjects with elevated cholesterol , and the LDL cholesterol reduction was greater than the change in the control group . Based on a model intestinal fermentation , this oat β-glucan was fermentable , producing higher amounts of butyrate than other fibers . Thus , a practical dose of β-glucan can significantly lower serum lipids in a high-risk population and may improve colon health OBJECTIVE Several studies have indicated that consumption of oat bran lowers blood cholesterol and this effect has been attributed specifically to oat bran 's soluble fiber ( beta-glucan ) . This study was design ed to test this hypothesis . DESIGN The purified fibre ( oat gum , 80 % beta-glucan ) was isolated , and agglomerated in the presence of maltodextrin to facilitate dispersion in a drink . Subjects consumed the oat gum ( 2.9 g beta-glucan ) , or maltodextrin placebo , twice daily for 4 weeks , in a r and omized , cross-over design with a 3 week wash-out between phases . Consumption was equivalent to a daily dose of about 70 g of oat bran . SETTING The study was with free-living individuals . SUBJECTS Twenty hypercholesterolemic male and female adults entered , and 19 completed , the study . INTERVENTIONS Blood lipids from fasting individuals were measured weekly throughout the study . Diet was monitored using 3 day food diaries . RESULTS There were no significant changes ( P > 0.05 ) in blood lipids during the placebo phase . Mean initial total cholesterol ( 6.76 + /- 0.13 mmol/l ) and low density lipoprotein ( LDL ) cholesterol ( 4.59 + /- 0.14 mmol/l ) levels fell throughout the oat gum phase , and at week 4 each was reduced 9 % relative to initial values ( P = 0.0004 and 0.005 respectively ) . When oat gum was discontinued , total and LDL cholesterol returned to initial levels . There were no significant changes in high density lipoprotein ( HDL ) cholesterol . Triglyceride levels also remained unchanged except for a singular decrease at week 4 of the oat gum phase relative to the initial value , but not compared to the placebo value . The lowered mean total and LDL cholesterol levels occurred in the absence of any dietary changes . CONCLUSIONS The main component of the soluble fibre of oats , beta-glucan , significantly reduced the total and LDL cholesterol levels of hypercholesterolemic adults without changing HDL cholesterol Several regulatory bodies have approved a health cl aim on the cholesterol-lowering effects of oat β-glucan at levels of 3·0 g/d . The present study aim ed to test whether 1·5 g/d β-glucan provided as ready-to-eat oat flakes was as effective in lowering cholesterol as 3·0 g/d from oats porridge . A 6-week r and omised controlled trial was conducted in eighty-seven mildly hypercholesterolaemic ( ≥ 5 mmol/l and < 7·5 mmol/l ) men and women assigned to one of three diet arms ( 25 % energy ( E% ) protein ; 45 E% carbohydrate ; 30 E% fat , at energy requirements for weight maintenance ) : ( 1 ) minimal β-glucan ( control ) ; ( 2 ) low-dose oat β-glucan ( 1·5 g β-glucan ; oats low - OL ) or ( 3 ) higher dose oat β-glucan ( 3·0 g β-glucan ; oats high - OH ) . Changes in total cholesterol and LDL-cholesterol ( LDL-C ) from baseline were assessed using a linear mixed model and repeated- measures ANOVA , adjusted for weight change . Total cholesterol reduced significantly in all groups ( - 7·8 ( sd 13·8 ) % , - 7·2 ( sd 12·4 ) % and - 5·5 ( sd 9·3 ) % in the OH , OL and control groups ) , as did LDL-C ( - 8·4 ( sd 18·5 ) % , - 8·5 ( sd 18·5 ) % and - 5·5 ( sd 12·4 ) % in the OH , OL and control groups ) , but between-group differences were not significant . In responders only ( n 60 ) , β-glucan groups had higher reductions in LDL-C ( - 18·3 ( sd 11·1 ) % and - 18·1 ( sd 9·2 ) % in the OH and OL groups ) compared with controls ( - 11·7 ( sd 7·9 ) % ; P = 0·044 ) . Intakes of oat β-glucan were as effective at doses of 1·5 g/d compared with 3 g/d when provided in different food formats that delivered similar amounts of soluble β-glucan BACKGROUND Findings about the effects of beta-glucan on serum lipoproteins are conflicting . OBJECTIVE The study investigated the effects of beta-glucan from oat bran in bread and cookies ( study 1 ) and in orange juice ( study 2 ) on serum lipoproteins in mildly hypercholesterolemic subjects . DESIGN In study 1 , 48 subjects ( 21 men , 27 women ) received for 3 wk control bread and cookies rich in wheat fiber . For the next 4 wk , by r and om assignment , 23 subjects continued to consume the control products , and 25 received bread and cookies rich in beta-glucan . Mean daily intake of beta-glucan was 5.9 g. Total dietary fiber intake did not differ significantly between the groups . In study 2 , the same sources of control fiber and beta-glucan ( 5 g/d ) as in study 1 were provided . For 2 wk , 25 of the original 48 subjects ( 10 men , 15 women ) were r and omly assigned to consume orange juice containing either wheat fiber ( n = 13 ) or beta-glucan from oat bran ( n = 12 ) . After a washout period of 1 wk , dietary regimens were crossed over . RESULTS In study 1 , the change in LDL cholesterol did not differ significantly ( -0.12 mmol/L ; P = 0.173 ) between the 2 groups . In study 2 , the drink rich in beta-glucan decreased LDL cholesterol by 0.26 + /- 0.07 mmol/L ( 6.7 + /- 1.8 % ; P = 0.001 ) and the ratio of total to HDL cholesterol by 0.26 + /- 0.11 ( 5.4 + /- 2.1 % ; P = 0.029 ) compared with the other drink . HDL-cholesterol and triacylglycerol concentrations did not change significantly . CONCLUSIONS The food matrix or the food processing , or both , could have adverse effects on the hypocholesterolemic properties of oat beta-glucan Barley , like oats , is a rich source of the soluble fibre beta-glucan , which has been shown to significantly lower LDL-cholesterol ( LDL-C ) . However , barley foods have been less widely studied . Therefore , we evaluated the LDL-C-lowering effect of a concentrated barley beta-glucan ( BBG ) extract as a vehicle to deliver this potential health benefit of barley . In a 10-week blinded controlled study , subjects were r and omized to one of four treatment groups or control . Treatment groups included either high molecular weight ( HMW ) or low molecular weight ( LMW ) BBG at both 3 and 5 g doses . Treatment was delivered twice per day with meals in the form of two functional food products : a ready-to-eat cereal and a reduced-calorie fruit juice beverage . Levels of total cholesterol , LDL-C , HDL-cholesterol ( HDL-C ) , and TAG were determined at baseline and after 6 weeks of treatment . The study group comprised 155 subjects . All treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by 15 % in the 5 g HMW group , 13 % in the 5 g LMW group and 9 % in both the 3 g/d groups , versus baseline . Similar results were observed for total cholesterol . HDL-C levels were unchanged by treatment . Concentrated BBG significantly improves LDL-C and total cholesterol among moderately dyslipidaemic subjects . Food products containing concentrated BBG should be considered an effective option for improving blood lipids BACKGROUND Consumption of 3 g oat β-glucan/d is considered sufficient to lower serum LDL cholesterol , but some studies have shown no effect . LDL cholesterol lowering by oat β-glucan may depend on viscosity , which is controlled by the molecular weight ( MW ) and amount of oat β-glucan solubilized in the intestine ( C ) . OBJECTIVES Our 2 primary objectives were to determine whether consumption of 3 g high-MW oat β-glucan/d would reduce LDL cholesterol and whether LDL cholesterol lowering was related to the log(MW × C ) of oat β-glucan . DESIGN In a double-blind , parallel- design , multicenter clinical trial , subjects with LDL cholesterol ≥3.0 and ≤5.0 mmol/L ( n = 786 screened , n = 400 ineligible , n = 19 refused , n = 367 enrolled , and n = 345 completed ) were r and omly assigned to receive cereal containing wheat fiber ( n = 87 ) or 3 g high-MW ( 2,210,000 g/mol , n = 86 ) , 4 g medium-MW ( 850,000 g/mol , n = 67 ) , 3 g medium-MW ( 530,000 g/mol , n = 64 ) , or 4 g low-MW ( 210,000 g/mol , n = 63 ) oat β-glucan/d ( divided doses , twice daily ) for 4 wk . RESULTS LDL cholesterol was significantly less with 3 g high-MW , 4 g medium-MW , and 3 g medium-MW oat β-glucan cereals than with the wheat-fiber cereal by 0.21 ( 5.5 % ; 95 % CI : -0.11 , -0.30 ; P = 0.002 ) , 0.26 ( 6.5 % ; 95 % CI : -0.14 , -0.37 ; P = 0.0007 ) , and 0.19 ( 4.7 % ; 95 % CI : -0.08 , -0.30 ; P = 0.01 ) mmol/L , respectively . However , the effect of 4 g low-MW oat β-glucan/d ( 0.10 mmol/L ) was not significant ( 2.3 % ; 95 % CI : 0.02 , -0.20 ) . By analysis of covariance , log(MW × C ) was a significant determinant of LDL cholesterol ( P = 0.003 ) . Treatment effects were not significantly influenced by age , sex , study center , or baseline LDL cholesterol . CONCLUSIONS The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products ; an extruded breakfast cereal containing 3 g oat β-glucan/d with a high-MW ( 2,210,000 g/mol ) or a medium-MW ( 530,000 g/mol ) lowered LDL cholesterol similarly by ≈0.2 mmol/L ( 5 % ) , but efficacy was reduced by 50 % when MW was reduced to 210,000 g/mol . This trial was registered at www . clinical trials.gov as NCT00981981 BACKGROUND Soluble-fiber beta-glucan derived from oats can reduce cardiovascular disease ( CVD ) risk through reductions in total and LDL cholesterol .  Barley-derived beta-glucan may also improve serum cholesterol , but large quantities are required for clinical significance . OBJECTIVE This trial investigated whether a beta-glucan-enriched form of barley can favorably modify cholesterol and other markers of CVD and diabetes risk . DESIGN Eighteen mildly hyperlipidemic ( + /- SD : 4.0 + /- 0.6 mmol LDL cholesterol/L ) men with a mean ( + /- SD ) body mass index ( in kg/m(2 ) ) of 27.4 + /- 4.6 were r and omly assigned in this single-blind , 2 x 4-wk trial to either the treatment arm [ 8.1 - 11.9 g beta-glucan/d ( scaled to body weight ) ] or the control arm ( isoenergetic dose of 6.5 - 9.2 g glucose/d ) . After a washout period of 4 wk , dietary regimens were crossed over . The trial took place in a long-stay metabolic facility , and all foods were provided ( 38 % of energy from fat ) . Fasted blood sample s were collected on days 0 , 1 , 7 , 14 , 21 , 28 , and 29 in both study arms . An oral-glucose-tolerance test was carried out on days 0 and 29 . RESULTS There was no significant change ( Delta ) in total ( Delta = -0.08 mmol/L , -1.3 % ) , LDL ( Delta = -0.15 mmol/L , -3.8 % ) , or HDL ( Delta = 0 mmol/L ) cholesterol or in triacylglycerol ( Delta = 0.18 mmol/L ) , fasting glucose ( Delta = -0.05 mmol/L ) , or postpr and ial glucose when analyzed between treatments ( P > 0.05 ; ANOVA ) . CONCLUSION The effect of beta-glucan-enriched barley on lipid profile was highly variable between subjects , and there was no evidence of a clinical ly significant improvement in CVD risk across this group of mildly hyperlipidemic men BACKGROUND Hypercholesterolemia is a strong risk factor in cardiovascular disease . Oat ( Avena sativa L. ) beta-glucan , the soluble fiber in oat , has been known to reduce blood cholesterol levels considerably . However , the effect of oat soluble fiber in the Thai population is unknown . OBJECTIVE To determine the effect of oat consumption on serum lipid profiles in Thai hypercholesterolemic adults . MATERIAL AND METHOD The present study was a r and omized , crossover design . Twenty-four hypercholesterolemic adults , male and female aged 30 - 60 years , were r and omly assigned into two groups of twelve each . Group 1 consumed 70 g ( 3 g beta-glucan ) of oatmeal daily through the first 4-week intervention , and then switched to 70 g rice porridge ( control product ) daily for the next 4-week intervention . Group 2 consumed rice porridge first and then oatmeal . Before and after each intervention period , lipid profiles including total cholesterol ( TC ) , triglycerides ( TG ) , high density lipoprotein cholesterol ( HDL-C ) , and low density lipoprotein cholesterol ( LDL-C ) of all subjects were measured . RESULTS Following daily oat consumption , total cholesterol and LDL-cholesterol levels were significantly lower than baseline levels and lower than the levels observed with rice consumption . Oat consumption reduced total cholesterol by 5 % and LDL-cholesterol by 10 % from baseline levels . In addition , mean and percent changes were significantly different from the levels after consuming rice porridge ( p < 0.05 ) . CONCLUSION Oatmeal reduced serum total cholesterol and LDL-cholesterol levels in hypercholesterolemic Thai adults . Hence , oat consumption is a reasonable recommendation for Thai individuals with hyperlipidemia Oat cereals rich in the water-soluble fiber beta-glucan have been studied as a dietary therapy for  hypercholesterolemia .  To determine the hypocholesterolemic response of beta-glucan in the diet , 156 adults with low-density lipoprotein cholesterol ( LDL-C ) levels above 4.14 mmol/L ( 160 mg/dL ) or between 3.37 and 4.14 mmol/L ( 130 and 160 mg/dL ) with multiple risk factors were r and omized to one of seven groups . Six groups received either oatmeal or oat bran at doses ( dry weight ) of 28 g ( 1 oz ) , 56 g ( 2 oz ) , and 84 g ( 3 oz ) . A seventh group received 28 g of farina ( beta-glucan control ) . At week 6 of treatment , significant differences were found for both total cholesterol and LDL-C levels among the farina control and the treatment groups who were receiving 84 g of oatmeal , 56 g of oat bran , and 84 g of oat bran , with decreases in LDL-C levels of 10.1 % , 15.9 % , and 11.5 % , respectively . Fifty-six grams of oat bran result ed in significantly greater reductions in LDL-C levels than 56 g of oatmeal . Nutrient analysis shows no difference in dietary fat content between these treatment groups ; therefore , the higher beta-glucan content of oat bran most likely explains the significantly greater LDL-C reductions . A dose-dependent reduction in LDL-C levels with oat cereals supports the independent hypocholesterolemic effects of beta-glucan Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with mild to moderate hypercholesterolemia . Design : Thirty-eight male subjects [ mean age 59.8 ± 0.6 yr , mean body mass index ( BMI ) 28.3 ± 0.6 kg/m2 ] who were eligible for the study ate an isocaloric diet for a 1-week period . They were then divided into 2 groups : group A ( n = 19 ) , who were maintained on American Heart Association ( AHA ) Step II diet , including whole wheat bread , and group B ( n = 19 ) , who were maintained on AHA Step II diet containing high levels of monounsaturated fatty acids plus bread containing 6 g of β-glucan ( Nutrim-OB ) for 8 weeks . Plasma lipids and glucose were measured at baseline and after weeks 8 in all subjects . All subjects were advised to walk for 60 minutes every day . Results : There was a significant increase ( ↑27.8 % ) in plasma high density lipoprotein ( HDL ) cholesterol in the β-glucan group ( group A ) from 39.4 ± 2.0 to 49.5 ± 2.1 mg/dL ( P < 0.001 ) , but there was no change in group B. There was a significant reduction in total cholesterol in the 2 groups to approximately the same extent : group A , from 232.8 ± 2.7 mg/dL to 202.7 ± 6.7 mg/dL ; P < 0.001 ; and group B , from 231.8 ± 4.3 mg/dL to 194.2 ± 4.3 mg dL ; P < 0.001 . Plasma low density lipoprotein ( LDL ) cholesterol also decreased significantly in the two groups : group A , from 160.3 ± 2.8 mg/dL to 133.2 ± 5.4 mg/dL ; P < 0.001 ; group B , from 167.9 ± 4.3 mg/dL to 120.9 ± 4.3 mg/dL ; P < 0.001 ; however , the β-glucan fortified diet was significantly more effective ( ↓27.3 % vs. ↓16.8 % ; P < 0.04 ) . There was a small and insignificant reduction in plasma very LDL ( VLDL ) cholesterol and triglycerides in the two groups . Similarly , non-HDL cholesterol levels were also decreased , with β-glucan diet producing significantly higher effect ( ↓24.5 % vs. ↓16.1 % ; P < 0.04 ) . The β-glucan diet also produced higher reduction in total cholesterol/HDL cholesterol ratio ( ↓33.3 % vs. ↓8.4 % ; P < 0.003 ) and LDL cholesterol/HDL cholesterol ratio ( ↓42.1 % vs. ↓13.3 % ; P < 0.001 ) than the diet without β-glucan . The β-glucan diet also decreased fasting plasma glucose ( P < 0.4 ) , whereas the other diet had no effect . Interestingly , both diets reduced body weight and BMI significantly , with β-glucan diet having a greater effect . Conclusions : Six grams of β-glucan from oats added to the AHA Step II diet and moderate physical activity improved lipid profile and caused a decrease in weight and , thus , reduced the risk of cardiovascular events in overweight male individuals with mild to moderate hypercholesterolemia . The diet with added β-glucan was well accepted and tolerated Epidemiological evidence shows an inverse relationship between dietary fibre intake and body weight gain .  Oat beta-glucan , a soluble fibre alters appetite hormones and subjective satiety in acute meal test studies , but its effects have not been demonstrated with chronic consumption . The present study aim ed to test the effects in women of two different doses of oat beta-glucan on weight loss and hormones associated with appetite regulation . In a 3-month parallel trial , sixty-six overweight females were r and omised into one of three 2 MJ energy-deficit diets : a control and two interventions including 5 - 6 g or 8 - 9 g beta-glucan .  Anthropometric and metabolic variables ( blood glucose level , insulin , total cholesterol ( TC ) , LDL , HDL , TAG and leptin ) , together with markers of appetite regulation ( cholecystokinin ( CCK ) , glucagon-like peptide-1 ( GLP-1 ) , ghrelin , peptide YY ( PYY ) and PYY3 - 36 ) were measured at baseline and at 3 months . After 3 months , all groups lost weight ( P < 0.001 ) and showed a reduced waist circumference ( P < 0.001 ) . The study sample also showed reductions in TC , LDL , HDL , leptin , PYY , GLP-1 values ( all P < 0.001 ) and an increase in CCK levels ( P < 0.001 ) . No significant differences were noted between the groups for all outcome values except PYY levels ( P = 0.018 ) . In broad terms , the addition of oat beta-glucan did not enhance the effect of energy restriction on weight loss in mildly overweight women , although wide variations in observed results suggests that individual responsiveness may be an issue This r and omized , controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks . One-hundred fifty-two men and women , ages 30 to 70 years , with baseline low-density lipoprotein cholesterol ( LDL-C ) levels between 120 and 190 mg/dL and triglycerides < 400 mg/dL were included . After eating a National Cholesterol Education Program Step 1 diet for 5 weeks , subjects were r and omly assigned to the corn or the oat cereal for the next 6 weeks . The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol ( -10.9+/-21.6 mg/dL ; -4.5 % ) and LDL-C ( -9.4+/-20.3 mg/dL ; -5.3 % ) . Consumption of corn cereal did not affect either total cholesterol ( + 1.2+/-18.3 mg/dL ; 1.1 % ) or LDL-C ( + 1.2+/-17.5 mg/dL ; 2.2 % ) . Differences between the effects of the two cereals on total cholesterol and LDL-C were significant , P = .0003 and P = .0007 , respectively BACKGROUND In 1997 , the US Food and Drug Administration passed a unique ruling that allowed oat bran to be registered as the first cholesterol-reducing food at a dosage of 3 g beta-glucan/d . OBJECTIVE The effects of a low dose of oat bran in the background diet only were investigated in volunteers with mild-to-moderate hyperlipidemia . DESIGN The study was a double-blind , placebo-controlled , r and omized , parallel study . Sixty-two healthy men ( n = 31 ) and women ( n = 31 ) were r and omly allocated to consume either 20 g oat bran concentrate ( OBC ; containing 3 g beta-glucan ) or 20 g wheat bran ( control ) daily for 8 wk . Fasting blood sample s were collected at weeks -1 , 0 , 4 , 8 , and 12 . A subgroup ( n = 17 ) was studied postpr and ially after consumption of 2 meals ( containing no OBC or wheat bran ) at baseline and after supplementation . Fasting plasma sample s were analyzed for total cholesterol , HDL cholesterol , triacylglycerol , glucose , and insulin . LDL cholesterol was measured by using the Friedewald formula . The postpr and ial sample s were anlayzed for triacylglycerol , glucose , and insulin . RESULTS No significant difference was observed in fasting plasma cholesterol , LDL cholesterol , glucose , or insulin between the OBC and wheat-bran groups . HDL-cholesterol concentrations fell significantly from weeks 0 to 8 in the OBC group ( P = 0.05 ) . There was a significant increase in fasting glucose concentrations after both OBC ( P = 0.03 ) and wheat-bran ( P = 0.02 ) consumption . No significant difference was found between the OBC and wheat-bran groups in any of the postpr and ial variables measured . CONCLUSIONS A low dosage of beta-glucan ( 3 g/d ) did not significantly reduce total cholesterol or LDL cholesterol in volunteers with plasma cholesterol concentrations representative of a middle-aged UK population Background / Aims : To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat β-glucans lowers total cholesterol ( T-C ) and low-density-lipoprotein cholesterol ( LDL-C ) in hyperlipidemic subjects and to evaluate its effect on postpr and ial glucose and insulin concentrations . Methods : A parallel , placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels . During the 3-week run-in period , all subjects consumed daily a ready-meal soup , low in energy and fat and high in fiber but without oat β-glucans . Subjects were then r and omly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with β-glucan . Results : Consumption of the β-glucan-enriched ready meal decreased T-C ( 0.22 ± 0.41 mmol/l ) and LDL-C ( 0.16 ± 0.36 mmol/l ) , but the reductions were not significantly lower compared with control . After a meal with β-glucan soup , neither postpr and ial glucose nor insulin concentrations were significantly different from those after a control soup . Conclusion : A daily dose of 4 g of oat β-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without β-glucans . Thus , if a food product fulfils general healthy dietary recommendations it may not necessarily be a c and i date for supplementation with β-glucans OBJECTIVE Weight loss and consumption of viscous fibers both lower low-density lipoprotein ( LDL ) cholesterol levels . We evaluated whether or not a whole-grain , ready-to-eat ( RTE ) oat cereal containing viscous fiber , as part of a dietary program for weight loss , lowers LDL cholesterol levels and improves other cardiovascular disease risk markers more than a dietary program alone . DESIGN R and omized , parallel-arm , controlled trial . SUBJECTS/ SETTING Free-living , overweight and obese adults ( N=204 , body mass index 25 to 45 ) with baseline LDL cholesterol levels 130 to 200 mg/dL ( 3.4 to 5.2 mmol/L ) were r and omized ; 144 were included in the main analysis of participants who completed the trial without significant protocol violations . INTERVENTION Two portions per day of whole-grain RTE oat cereal ( 3 g/day oat b-glucan ) or energy-matched low-fiber foods ( control ) , as part of a reduced energy ( approximately 500 kcal/day deficit ) dietary program that encouraged limiting consumption of foods high in energy and fat , portion control , and regular physical activity . MAIN OUTCOME MEASURES Fasting lipoprotein levels , waist circumference , triceps skinfold thickness , and body weight were measured at baseline and weeks 4 , 8 , 10 , and 12 . RESULTS LDL cholesterol level was reduced significantly more with whole-grain RTE oat cereal vs control ( -8.7+/-1.0 vs -4.3+/-1.1 % , P=0.005 ) . Total cholesterol ( -5.4+/-0.8 vs -2.9+/-0.9 % , P=0.038 ) and non-high-density lipoprotein-cholesterol ( -6.3+/-1.0 vs -3.3+/-1.1 % , P=0.046 ) were also lowered significantly more with whole-grain RTE oat cereal , whereas high-density lipoprotein and triglyceride responses did not differ between groups . Weight loss was not different between groups ( -2.2+/-0.3 vs -1.7+/-0.3 kg , P=0.325 ) , but waist circumference decreased more ( -3.3+/-0.4 vs -1.9+/-0.4 cm , P=0.012 ) with whole-grain RTE oat cereal . Larger reductions in LDL , total , and non-high-density lipoprotein cholesterol levels and waist circumference were evident as early as week 4 in the whole-grain RTE oat cereal group . CONCLUSIONS Consumption of a whole-grain RTE oat cereal as part of a dietary program for weight loss had favorable effects on fasting lipid levels and waist circumference Effective diets reduce blood lipids and oxidative damage , both of which have been linked to the complications of diabetes and coronary heart disease . Our objective was to assess the effect of adding strawberries , as a source of antioxidants , to improve the antioxidant effect of a cholesterol-lowering diet ( dietary portfolio ) . To this end , 28 hyperlipidemic subjects who had followed the dietary portfolio consisting of soy , viscous fiber , plant sterol , and nuts for a mean of 2.5 years were r and omized to receive supplements of strawberries ( 454 g/d , 112 kcal ) or additional oat bran bread ( 65 g/d , 112 kcal , approximately 2 g beta-glucan ) ( control ) in a r and omized 1-month crossover study with a 2-week washout . Strawberry supplementation result ed in a greater reduction in oxidative damage to low-density lipoprotein ( LDL ) measured as thiobarbituric acid-reactive substances in the LDL fraction ( P = .014 ) . At the end of the strawberry period , reductions in LDL cholesterol and in the ratio of total to high-density lipoprotein cholesterol were maintained close to 1-year values at -13.4 % + /- 2.1 % and -15.2 % + /- 1.7 % , respectively ( P < .001 ) , and were similar to the post-oat bran bread values . Strawberries also improved the palatability of the diet . We conclude that strawberry supplementation reduced oxidative damage to LDL while maintaining reductions in blood lipids and enhancing diet palatability . Added fruit may improve the overall utility of diets design ed to lower coronary heart disease risk The aim of this study was to investigate whether consumption of a newly developed oat milk deprived of insoluble fiber would result in lower serum cholesterol and low-density lipoprotein ( LDL ) cholesterol levels in men with moderate hypercholesterolemia . The study had a r and omized , controlled double-blind design , and oat milk was compared with an identically flavored control drink .  Sixty-six men were recruited from a screening program and were r and omly assigned to two groups . Each group took either oat milk or a control drink ( rice milk ) for 5 weeks ( 0.75 liters/day ) and then switched to the other drink regimen for another 5-week period with a 5-week washout period between the test periods . The oat milk contained more dietary fiber , especially β-glucan ( 0.5 g/100 g ) , than the control drink ( < 0.02 g/100 g ) . Both drinks were well appreciated and got similar sensory evaluation , indicating that the double-blind design had been attained . In the final analysis 52 subjects remained . Compared with the control drink , intake of oat milk result ed in significantly lower serum total cholesterol ( 6 % , p = 0.005 ) and LDL cholesterol ( 6 % , p = 0.036 ) levels . The decrease in LDL cholesterol was more pronounced if the starting value was higher ( r = –0.55 , p < 0.001 ) . The concentration of high-density lipoprotein cholesterol was not significantly different after consumption of the two drinks . Serum triglycerides did not change significantly after intake of oat milk , but a significant increase was observed after intake of the control drink ( p = 0.003 ) . It is concluded that also oat milk deprived of insoluble fiber has cholesterol-reducing properties The effects of beta-glucan-rich oat bran on serum lipids and lipoproteins were examined in a r and omized 8-week study . After a 4-week run-in phase , subjects with mild to moderate hypercholesterolemia [ serum total cholesterol ( TC ) 5.5 - 8.5 mmol/l ] on cholesterol-lowering diets were r and omly allocated to an oat bran ( 10.3 g beta-glucan/day ) or wheat bran group .  Thirty-six subjects ( 20 in the oat bran group , 16 in the wheat bran group ) completed the study . The diet was identical in both groups during the trial and no significant changes in body weight were found . Serum TC and low-density lipoprotein cholesterol ( LDL-C ) significantly declined in the oat bran group during the first 4 weeks from 7.03 + /- 0.81 to 6.72 + /- 0.97 ( p = 0.028 ) and from 4.90 + /- 0.69 to 4.61 + /- 0.89 mmol/l ( p = 0.038 ) , respectively , but at 8 weeks the values were not significantly different from baseline . Changes in serum TC were mainly confined to those who ate at least two-thirds of the planned daily dose of oat bran . In wheat bran group no changes were observed in serum TC or LDL-C levels . Apolipoprotein A1 and B did not change significantly in either group . Only subjects with apolipoprotein E 3/3 phenotype ( n = 12 ) had hypocholesterolemic response to oat bran at 4 weeks , but no change was found in those with apolipoprotein E 4/4 or 4/3 ( n = 7 ) . ( ABSTRACT TRUNCATED AT 250 WORDS The effects of consuming an increased amount of soluble fibre as oat bran or beans were examined in 40 free-living hypercholesterolaemic men and women . The subjects were initially established on a low-fat background diet ( 29 % of energy from fat ) and then 55 g low-fibre oat bran , 55 g high-fibre oat bran or 80 g mixed cooked beans were added to their diet in r and om order for 6 week periods . Body weight and overall composition of the diet did not change . Plasma cholesterol and low-density lipoprotein cholesterol ( LDL-C ) were unchanged . High-density lipoprotein cholesterol ( HDL-C ) was significantly higher on all three intervention diets than on the lower fibre run-in diet . Supplementation of a moderately low-fat diet with palatable quantities of oat bran or beans without changing the overall fat intake does not appear to significantly lower cholesterol but may have a benefit by increasing HDL-C and reducing the ratio of LDL-C to Background Cardiovascular disease ( CVD ) is the leading cause of death in China and worldwide . Whole grain oats can reduce risk of CVD by reducing total and LDL-cholesterol , major risk factors for CVD . While this association has been established in many population s , data from Asian population s is limited . Thus , this study investigated the impact of oat consumption on cholesterol levels in Chinese adults . Male and female data from this work were previously published separately in m and arin in two Chinese journals . The combined male and female data were reanalyzed and are presented here . Methods A r and omized , controlled , parallel-arm study was conducted at Beijing Hospital , Beijing china . Subjects were adults ( men and women ) with mild to moderate hypercholesterolemia . The oat group ( n=85 ) consumed 100grams of instant oat cereal versus the control group ( n=81 ) who consumed 100grams of wheat flour-based noodles daily for 6weeks . Laboratory and anthropometric measurements were conducted at baseline and at the end of the 6-week intervention . Results Dietary fiber intake increased significantly in the oat group compared to the control group at the end of the 6-week intervention . Total- , LDL-cholesterol and waist circumference decreased significantly in the oat group compared to the control . HDL-cholesterol decreased significantly in the control group versus the oat group . There were no significant changes in blood pressure , other anthropometric or laboratory measures between the two groups at the end of the intervention . Conclusions Instant oatmeal consumed daily for 6 weeks significantly increased fiber intake and decreased major risk factors for CVD in Chinese adults with hypercholesterolemia . Increased consumption of whole grains , including oats , should continue to be encouraged BACKGROUND Psyllium and oat bran have been shown to lower plasma LDL cholesterol levels in different population s. Hypercholesterolemia is prevalent in the Northern part of Mexico and might be associated to dietary habits and sedentary lifestyle . METHODS Sedentary normal ( cholesterol<200 mg/dL ) ( n=36 ) and hypercholesterolemic ( cholesterol>220 mg/dL ) ( n=30 ) men from the Northern part of Mexico aged 20 to 45 years of age participated in an 8-week study to determine the effects of dietary soluble fiber , either psyllium or oat bran , in lowering plasma LDL cholesterol in this population . Fiber was administered by feeding the subjects an amount of cookies ( 100 g ) equivalent to 1.3 or 2.6 g/day of soluble fiber from psyllium or oat bran , respectively . Subjects were r and omly allocated to three groups : a control group consuming cookies with wheat bran , a known source of fiber with no cholesterol lowering effects , psyllium , or oat bran . RESULTS Food frequency question naires indicated that subjects from the three groups had similar intakes of foods classified as hypercholesterolemic ( p>0.05 ) . Plasma LDL cholesterol concentrations were reduced by an average of 22.6 and 26 % in the psyllium and oat bran groups ( p<0.001 ) while a non-significant reduction of 8.4 % was observed in the hypercholesterolemic individuals from the control group . No effects on plasma HDL or triglycerides levels were observed among the three dietary treatments except for hypercholesterolemic individuals supplemented with oat bran where a 28 % reduction in plasma triglycerides was observed after 8 weeks ( p<0.01 ) . CONCLUSION These results indicate that psyllium and oat bran are efficacious in lowering plasma LDL cholesterol in both normal and hypercholesterolemic individuals from this population Scientific studies support recommendations to increase dietary soluble fiber as part of hyperlipidemia treatment . Rice bran contains minimal soluble fiber , but rice bran oil has a hypolipidemic effect . Full-fat rice bran was compared with oat bran and a rice starch placebo in hyperlipidemic humans to see if it might have a role in the treatment of hyperlipidemia . Moderately hypercholesterolemic ( 5.95 - 8.02 mmol/L ) , nonsmoking , nonobese adults were studied in a 6-wk , r and omized , double-blind , noncross-over trial . Three groups added 84 g/d of a heat-stabilized , full-fat , medium-grain rice bran product ( n = 14 ) , oat bran product ( n = 13 ) or rice starch placebo ( n = 17 ) to their usual low-fat diet .  Serum cholesterol , triglycerides , HDL-cholesterol ( HDL-C ) , LDL-cholesterol ( LDL-C ) , apoA1 and apoB were measured before and at the end of the supplementation period . Serum cholesterol decreased significantly ( P < /= 0.05 ) by 8.3 + /- 2.4 % and 13.0 + /- 1.8 % in the rice bran and oat bran groups , respectively , but there was no change in the rice starch group . This change was attributable to LDL-C , which decreased by 13.7 + /- 2.8 % in the rice bran group and 17.1 + /- 2.4 % in the oat bran group ( P < /= 0.05 ) . Serum apoB decreased proportionately . There was no consistent effect on triglycerides within each group and HDL-C and apoA concentrations did not change . The LDL-C : HDL-C ratio decreased significantly in the rice bran and oat bran groups . Stabilized , full-fat rice bran or oat bran , added to the prudent diet of hyperlipidemic adults , similarly reduced cholesterol and LDL-C and improved lipid ratios in 78 % of these individuals . Rice bran , as well as oat bran , should be included in the prudent diet of individuals with hyperlipidemia OBJECTIVES We assessed the short-term antihypertensive effects of soluble fiber-rich whole oat cereals when added to a st and ard American diet . In addition , multiple assessment s of insulin sensitivity were conducted . STUDY DESIGN This was a r and omized , controlled , parallel-group pilot study design ed to compare an oat cereal group ( st and ardized to 5.52 g/day beta-glucan ) to a low-fiber cereal control group ( less than 1.0 g/day total fiber ) over 6 weeks . POPULATION A total of 18 hypertensive and hyperinsulinemic (= 10 U/mL or more ) men and women completed the trial . OUTCOMES MEASURED Primary study outcomes were changes in systolic blood pressure ( SBP ) and diastolic blood pressure ( DBP ) . Secondary outcomes included blood lipid , fasting glucose , and insulin levels and side effects related to elevated blood pressure and increased dietary fiber intake . RESULTS The oat cereal group experienced a 7.5 mm Hg reduction in SBP ( P < .01 ) and a 5.5 mm Hg reduction in DBP ( P < .02 ) , while there was virtually no change in either SBP or DBP in the control group . In the oat cereal group , a trend was observed for a lower total insulin response to a glucose load , suggesting improved insulin sensitivity . However , this could not be confirmed using estimates from the Bergman Minimal Model , perhaps because of our small sample size . The oats group experienced a significant reduction in both total cholesterol ( 9 % ) and low-density lipoprotein cholesterol ( 14 % ) . CONCLUSIONS The addition of oat cereals to the normal diet of patients with hypertension significantly reduces both SBP and DBP .  Soluble fiber-rich whole oats may be an effective dietary therapy in the prevention and adjunct treatment of hypertension
Pooled analyses showed that oat β-glucan has a lowering effect on LDL-cholesterol , non-HDL-cholesterol and apoB. Inclusion of oat-containing foods may be a strategy for achieving targets in CVD reduction
Oats are a rich source of β-glucan , a viscous , soluble fibre recognised for its cholesterol-lowering properties , and are associated with reduced risk of CVD .
Our objective was to conduct a systematic review and meta- analysis of r and omised-controlled trials ( RCT ) investigating the cholesterol-lowering potential of oat β-glucan on LDL-cholesterol , non-HDL-cholesterol and apoB for the risk reduction of CVD .