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 .
Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies.
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
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 .