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 .
Oat bran concentrate bread products improve long-term control of diabetes: a pilot study.
OBJECTIVE To evaluate the long-term effects oat bran concentrate bread products in the diet of free-living subjects with non-insulin-dependent diabetes ( NIDDM ) via dietary , clinical , and biochemical methods . DESIGN A 24-week crossover study consisting of two 12-week periods . SUBJECTS/ SETTING Eight men with NIDDM ( mean age = 45 years ) who lived in the community . Glucose and insulin profiles were conducted in a clinical investigation unit . INTERVENTION Palatable , high-fiber , oat bran concentrate ( soluble fiber [ beta-glucan ] content = 22.8 % ) bread products were developed . Four r and omly chosen subjects ate oat bran concentrate breads first ; the other subjects ate control white bread first . MAIN OUTCOME MEASURES Dietary intake ( four 48-hour dietary recalls per period ) was assessed . Blood glucose and insulin ( 8-hour profiles ) and lipid parameters after fasting were measured ( at 0 , 12 , and 24 weeks ) . STATISTICAL ANALYSES PERFORMED Analysis of variance and repeated- measures analysis of variance . RESULTS Total energy and macronutrient intakes were similar in both periods . Mean total dietary fiber intake was 19 g/day in the white bread period and 34 g/day ( 9 g soluble fiber per day from oat bran concentrate ) in the oat bran concentrate period . Body weight remained stable . Mean glycemic and insulin response areas ( area under the curve ) were lower ( P < or = .05 and not significant , respectively ) for the oat bran concentrate period than the white bread period . After breakfast , area under the curve for the oat bran concentrate period was lower for glucose ( P < or = .01 ) and insulin ( P < or = .05 ) ; insulin peak was reached earlier ( P < or = .05 ) than in the white bread period . Dietary fiber intake was correlated negatively with insulin area under the curve ( P < or = .05 ) . Mean total plasma cholesterol and low-density lipoprotein cholesterol levels were lower ( P < or = .01 ) in the oat bran concentrate period than in the white bread period . In the oat bran concentrate period , the mean ratio of low-density lipoprotein cholesterol to high-density lipoprotein cholesterol was reduced by 24 % ( P < or = .05 ) . CONCLUSIONS The well-accepted oat bran concentrate bread products improved glycemic , insulinemic , and lipidemic responses
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 .