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 .
Modest doses of beta-glucan do not reduce concentrations of potentially atherogenic lipoproteins.
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
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 .