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 .
An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women.
Hypertension , dyslipidemia and overweight contribute substantially to cardiovascular disease risk . One of the most effective methods for improving high blood pressure and lipid profiles is loss of excess weight . Other recommendations for reducing cardiovascular risk include changes in dietary micronutrient , macronutrient and fiber intakes . To better define a diet for reduction in cardiovascular risk , 43 adults ( body mass index 26.4 + /- 3.3 , range 20.5 - 33.9 kg/m(2 ) ) participated in an 8-wk study to determine the effects of two diets on weight , blood pressure , lipids and insulin sensitivity . For 2 wk , weight was maintained and all subjects consumed a control diet . For the next 6 wk , subjects consumed one of two hypocaloric diets ( maintenance energy minus 4.2 MJ/d ) : the control diet ( n = 21 ) or a diet containing oats [ 45 g/(4.2 MJ dietary energy . d ) , n = 22 ] . There was no significant difference between groups in changes in weight loss ( control -4.0 + /- 1.1 kg , oats -3.9 + /- 1.6 kg , P = 0.8 ) . The oats diet result ed in greater decreases in mean systolic blood pressure ( oats -6 + /- 7 mm Hg , control -1 + /- 10 mm Hg , P = 0.026 ) , whereas diastolic blood pressure change did not differ between the two groups ( oats -4 + /- 6 mm Hg , control -3 + /- 5 mm Hg , P = 0.8 ) . The oat diet result ed in significantly greater decreases in total cholesterol ( oats -0.87 + /- 0.47 mmol/L , control -0.34 + /- 0.5 mmol/L , P = 0.003 ) and LDL cholesterol ( oats -0.6 + /- 0.41 mmol/L , control -0.2 + /- 0.41mmol/L , P = 0.008 ) . In summary , a hypocaloric diet containing oats consumed over 6 wk result ed in greater improvements in systolic blood pressure and lipid profile than did a hypocaloric diet without oats
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 .