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Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia
Abstract
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 randomized, 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 randomly 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 beta-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 resulted 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.
... According to the degree of disease, we found the different effects of oat beta-glucan on lipid profiles. When we conducted a sensitivity analysis, we found that four major indicators of lipid profiles almost decreased significantly in these two trials compared with control groups while other trials targeting mild hypercholesterolemic subjects had controversial results [18,27]. This may suggest that oat beta-glucan intake played a more prominent role in improving lipid profiles in moderately hypercholesterolemic patients. ...
... Open diamonds: synthesis of summary results of all studies; Filled diamonds: point estimates for effect of each study; Dashed lines: summary effect estimate which is labeled as a dashed line perpendicular to the X axis; Grey squares: the weight of each study, the value of weigh is proportional to the diamond size. WMD: weighted mean difference[18][19][20][21][22][23][24][25][26][27][28][29][30]. ...
... Effect of oat β-glucan on total triglyceride (mmol/L) in patients with hyperlipidemia. Open diamonds: synthesis of summary results of all studies; Filled diamonds: point estimates for effect of each study; Dashed lines: summary effect estimate which is labeled as a dashed line perpendicular to the X axis; Grey squares: the weight of each study, the value of weigh is proportional to the diamond size; WMD: weighted mean difference[18][19][20][21][22][23][24][25][26][27][28][29][30].Nutrients 2022, 14, x FOR PEER REVIEW ...
(1) Background: hyperlipidemia is one of the cardiovascular diseases which becomes a great threat to the health of people worldwide. Oat beta-glucan is reported to have a beneficial effect on lowering blood lipids. To probe the effect of oat beta-glucan consumption on serum lipid profiles (total cholesterol, total triglyceride, high-density lipoprotein-cholesterol, and low-density lipoprotein-cholesterol), we carried out a systematic search on randomized controlled trials of oat beta-glucan intervention on hypercholesterolemic individuals. (2) Methods: the pieces of literature were obtained from PubMed, Scopus, Cochrane Library, Web of Science, and the Embase from inception to 28 February 2022. The results were presented with the weighted mean difference (WMD) with a 95% CI. The random-effects or fixed-effects model was applied according to the heterogeneity. The subgroup analysis and meta-regression were used to identify the source of heterogeneity. (3) Results: thirteen trials with 927 participants were included in our meta-analysis. Overall, oat beta-glucan supplementation significantly reduced levels of TC (pooled WMD = −0.24 mmol/L; 95%CI: −0.28 to −0.20 mmol/L), LDL-c (pooled WMD = −0.27 mmol/L; 95%CI: −0.35 to −0.20 mmol/L). Furthermore, beta-glucan consumption did not show significant effects on TG (pooled WMD = −0.04 mmol/L; 95%CI: −0.13 to 0.05 mmol/L), HDL-c (pooled WMD = 0.00 mmol/L; 95%CI: −0.05 to 0.05 mmol/L). Subgroup analysis indicated that critical factors, such as disease severity of participants, the daily intervention of oat beta-glucan, source of oat beta-glucan, and duration of intervention had impacts on outcomes. (4) Conclusions: oat beta-glucan intake may significantly decrease the level of TC and LDL-c while no significant changes in TG and HDL-c were observed. This meta-analysis supports the health benefits of oat beta-glucan, especially for its cholesterol-lowering features, although it has some inevitable limitations.
... The filtered solution obtained was oats milk. [25] For Rice milk, 50 grams Rice was washed several times and soaked for around 15 minutes. Water was added and the whole content was placed on heating mantle. ...
... Pasteurization is believed to modify protein so as to enhance proper viscosity and gelatinisation of the product and this account for the uniformity and smoothness in body texture. [25] As a fermented product, the starter culture is the soul. The microorganisms present helps break down the complex protein, carbohydrates and fats into more easily assimilated molecules. ...
Lactose intolerance is a common, gastrointestinal disorder. Its prevalence is highly variable depending on ethnicity. Hypolactasia or lactase deficiency may result in lactose mal-absorption, which combined with clinical symptoms, consists in the image of lactose intolerance. Management of lactose intolerance requires a total or partial exclusion of dairy products from diet. Plant milks may serve as boon since it contain no lactose. They are considered as suitable economical substitute for cow's milk and ideal nutritional supplement for lactose intolerant patients. On the other hand, yogurt is a fermented product that is also well tolerated by them. The present study aimed at finding and developing a local substitute for milk based product determining the physicochemical analysis and sensory evaluation (n=20) of Milk and "Dahi" (from oats, rice and almond) with a view of knowing the consumer acceptability of the product. Milk samples were prepared from different plant sources (oats, rice and almond) and then "Dahi" samples from these milk(s) were prepared using Lactobacillus sp. as culture starter (Vizylac Capsules) Milk and "Dahi" samples were also subjected to chemical parameters (pH, acidity, Calcium, Protein, Carbohydrate). The results from analyses were encouraging since the developed product contains no lactose. Milk and Curd prepared from almonds was liked most by the sensory panelists and contains appropriate amount of nutritive values.
... The number of participants ranged from 12 [43] to 191 [77] individuals. Half of the crossover studies had a 14-day washout period [43,44,46,65,68], the other half had washout periods >14 days [42,49,50,66,67]. The quantity of b-glucan ingested for all of the studies (oats and isolated b-glucan) ranged from 1.2 g/ day [51] to 11.2 g/day [45]. ...
Background & aims
It is well known that dietary fiber positively impacts the microbiome and health as a whole. However, the health effects of β-glucan, a dietary fiber extracted from oats, have been questioned when administered alone or incorporated into other foods. The purpose of this systematic review and meta-analysis was to evaluate the impact of oats or β-glucan supplements on the lipid profile.
Methods
Randomized controlled trials with parallel-arm or crossover blinded interventions at least two weeks in duration, for hyperlipidemic or non-hyperlipidemic men and women ≥18 years of age were selected. Only single (participants blinded) or double-blinded studies that compared oat or isolated β-glucan with a placebo/control group were considered for this review. The databases EMBASE, PubMed, Web of science and CINHAL were searched, from the earliest indexed year available online to the end of January 2022. Random-effects models were used to combine the estimated effects extracted from individual studies, and data were summarized as standardized mean difference (SMD) and 95% confidence interval (95%CI).
Results
A total of 811 articles were screened for eligibility, and relevant data were extracted from 28 studies, totaling 1494 subjects. Oat interventions TC (−0.61, 95%CI: −0.84;-0.39, p < 0.00001, and −0.70, 95%CI: −1.07;-0.34, p = 0.0002, respectively) and LDL (−0.51, 95%CI: −0.71;-0.31, p < 0.00001, and −0.38, 95%CI: −0.60;-0.15, p = 0.001, respectively). Moreover, isolated β-glucan interventions from parallel-arm studies decreased TC (−0.73, 95%CI: −1.01;-0.45, p < 0.00001), LDL (−0.58, 95%CI: −0.85;-0.32, p < 0.0001) and triglycerides (−0.30, 95%CI: −0.49;-0.12, p = 0.001). HDL was not altered by either oat or isolated β-glucan (p > 0.05).
Conclusion
Overall, this review showed that both oat and isolated β-glucan interventions improved lipid profiles. Furthermore, the ingestion of oats or isolated β-glucan supplements are effective tools to combat dyslipidemia and should be considered in cardiovascular disease prevention.
... Despite the generally lower total carbohydrate content in plant-based drinks (except some rice and oat drinks), milk consumption appears therefore more favorable in terms of GI. Regarding the fibers that were not reported in this study, oat-based drink is likely to have the highest contents with reported up to 0.5 g/100 mL (64). By contrast, milk contains only trace amounts of oligosaccharides, which might provide a prebiotic function (65). ...
The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised as milk substitutes and placed on shelves near milk products. To provide better understanding about the nutritional value of these drinks compared with cow’s milk, 27 plant-based drinks of 8 different species and two milk samples were purchased from two big retailers in Switzerland, and their composition regarding protein, carbohydrate, fat, vitamin, and mineral contents and residue load [glyphosate, aminomethylphosphonic acid (AMPA), and arsenic] was analyzed quantitatively and qualitatively. Energy and nutrient intakes were calculated and compared with the dietary reference values for Germany, Austria and Switzerland (D-A-CH). In addition, the digestible indispensable amino acid score (DIAAS) was calculated to estimate the quality of the proteins. Milk contained more energy; fat; carbohydrate; vitamins C, B2, B12, and A; biotin; pantothenic acid; calcium; phosphorus; and iodine than most plant-based drinks. Soy drinks provided slightly more protein and markedly more vitamins B1 and B6, folic acid, and vitamins E and D2 (with supplemented vitamin D2) and K1, magnesium, manganese, iron, and copper than milk and the other plant-based drinks. However, with the exception of cow’s milk and soy drinks, which had > 3% protein, most milk alternatives contained ≤ 1% protein; therefore, they cannot be considered good protein sources. In regard to protein quality, milk was outstanding compared with all plant-based drinks and exhibited higher calculated DIAASs. Our results show that the analyzed plant-based drinks are not real alternatives to milk in terms of nutrient composition, even if the actual fortification is taken into account. Improved fortification is still an issue and can be optimized using the most bioavailable and soluble derivatives. Complete replacement of milk with plant-based drinks without adjusting the overall diet can lead to deficiencies of certain important nutrients in the long term.
The purpose of the present study was to design a functional apple drink
based on barely milk, to transfer the nutritional ingredients of the barely
milk to drink and improve the taste of barley milk products, in addition
to use inulin to replace part of sucrose. Therefore, two levels of barley
milk (30 and 50 gr per 100 ml), three levels of sugar and three levels of
inulin with sugar to inulin ratios of 5:0, 3:2 and 1:4 (gr per 100 ml)
respectively were used in the preparation of six formulation. Pure barely
milk was selected as the control sample. Then the physicochemical
properties and sensory evaluation of all samples were examined. The
results showed that, adding the apple concentration, sugar and inulin to
the samples affected all physical parameters such as Brix, pH and
sensory properties of the samples. Based on the findings, it was
observed that Brix of the samples increased in the presence of apple
concentration, sugar and inulin compared to barely milk. On the other
hand, using inulin alone in the formulations reduced the acceptance of
taste and sweetness, but replacing part of sucrose with inulin improved
the feeling of sweetness in consumers. Likewise, the use of apple
concentration, sugar, inulin and citric acid in barley milk increased the
taste acceptance in both 30 and 50 grams of barley. In the end, B30
formulation containing 30 gr milk, 2 gr sugar and 3 gr inulin was
selected as the appropriate formula because of low Brix, suitable
sweetness and taste superiority over other samples.
Hypertension (HTN) is a major risk factor for cardiovascular disease (CVD) and cognitive decline. Elevations in blood pressure (BP) leading to HTN can be found in young adults with increased prevalence as people age. Oats are known to decrease CVD risk via an established effect of β-glucan on the attenuation of blood cholesterol. Many past studies on CVD and oats have also reported a decrease in BP; however, a thorough assessment of oats and BP has not been conducted. Moreover, oats deliver several beneficial dietary components with putative beneficial effects on BP or endothelial function, such as β-glucan, γ-amino butyric acid (GABA), and phytochemicals such as avenanthramides. We conducted a comprehensive search for systematic reviews, meta-analyses, and clinical intervention studies on oats and BP and identified 18 randomized controlled trials (RCTs) and three meta-analyses that supported the role of oats in decreasing BP. Emerging data also suggest oat consumption may reduce the use of anti-hypertensive medications. The majority of these studies utilized whole oats or oat bran, which include a vast array of oat bioactives. Therefore, we also extensively reviewed the literature on these bioactives and their putative effect on BP-relevant mechanisms. The data suggest several oat components, such as GABA, as well as the delivery of high-quality plant protein and fermentable prebiotic fiber, may contribute to the anti-HTN effect of oats. In particular, GABA is enhanced in oat sprouts, which suggests this food may be particularly beneficial for healthy BP management.
Although compelling evidence from observational studies supports a positive association between consumption of cereal fiber and cardiovascular disease (CVD) risk reduction, randomized clinical trials (RCT)s often target viscous fiber type as the prospective contributor to lipid lowering to reduce CVD risk. The objective of our study is to compare the lipids lowering effects of viscous dietary fiber to non-viscous, cereal-type fiber in clinical studies. RCTs that evaluated the effect of viscous dietary fiber compared to non-viscous, cereal fiber on LDL cholesterol and alternative lipid markers, with duration of ≥ 3 weeks, in adults with or without hypercholesterolemia were included. Medline, EMBASE, CINAHL, and the Cochrane Central Register were searched through October 19, 2021. Data was extracted and assessed by 2 independent reviewers. The generic inverse variance method with random effects model was utilized to pool the data which were expressed as mean differences (MD)s with 95% confidence intervals (CI). Eighty-nine trials met eligibility criteria (n = 4755). Mean differences for the effect of viscous dietary fiber compared to non-viscous cereal fiber were: LDL cholesterol (MD = –0.26 mmol/L; 95% CI: –0.30, -0.22 mmol/L; P < 0.01), non-HDL cholesterol (MD = –0.33 mmol/L; 95% CI: –0.39, -0.28 mmol/L; P < 0.01), and Apo-B (MD = –0.04 g/L; 95% CI: –0.06, -0.03 g/L; P < 0.01). Viscous dietary fiber reduces LDL cholesterol and alternative lipid markers relative to the fiber from cereal sources, hence may be a preferred type of fiber-based dietary intervention targeting cardiovascular disease risk reduction.
Plant-based alternatives to dairy milk are becoming more popular in many parts of the world. The present research explored this product category using a multi-variable research strategy where consumers from New Zealand (n=345) tasted samples for degree of liking/disliking and described their perceived sensory, emotional/cognitive and situational use characteristics using check-all-that-apply (CATA) questions. A total of 10 products were included in the study, three of which were dairy-based (cow’s milk, two at 3.4% fat and one at 0.1% fat), while the remaining seven products were a blend of three plant-based ingredients (coconut, rice and oats) or made from soy, oat, rice or cashew nuts (including variations for sweetened/unsweetened products and reduced-fat products). At the aggregate level, the full-fat dairy milks were most liked, but heterogeneity was apparent, especially for the plant-based alternatives. Four consumer segments were identified that fell along a continuum from those people who exclusively liked full-fat dairy products (n=107) to those who preferred a wide range of plant-based products (n=111), with two smaller intermediary clusters, Dairy and tri-blend Likers (n=55) and Full-fat dairy / tri-blend / soy Likers (n=72). Each cluster had distinct and characterising sensory, emotional/cognitive and situational uses for the tested dairy and plant-based beverages, and penalty/lift analysis was used to determine how these positively or negatively impacted product liking. The penalty/lift analysis was supplemented with a test that for each CATA term (sensory, emotional/cognitive, situational use) enabled a comparison of the four clusters to understand for which of these the effect on liking scores was larger/smaller. Overall, the present research contributed new knowledge for plant-based beverages (which remain understudied relative to plant-based meat alternatives) by providing detailed product insights into a broad range of tasted samples, showing that complex consumer preference segmentation exists, driven by a combination of sensory, emotional/cognitive, and situational use perceptions.
Six normolipidemic males ingested on separate days a low-fiber test meal [2.8 g dietary fiber (TDF)] containing 70 g fat and 756 mg cholesterol, enriched or not with 10 g TDF as oat bran, rice bran, or wheat fiber or 4.2 g TDF as wheat germ. Fasting and postmeal blood samples were obtained for 7 h and chylomicrons were isolated. Adding fibers to the test meal induced no change in serum glucose or insulin responses. The serum triglyceride response was lower (P less than or equal to 0.05) in the presence of oat bran, wheat fiber, or wheat germ and chylomicron triglycerides were reduced with wheat fiber. All fiber sources reduced chylomicron cholesterol. Cholesterolemia decreased postprandially for 6 h and was further lowered in the presence of oat bran. Serum apolipoprotein (apo) A-1 and apo B concentrations were not affected. Thus, dietary fibers from cereals may reduce postprandial lipemia in humans to a variable extent.
To estimate the size of the association between serum concentration of low density lipoprotein cholesterol and mortality from ischaemic heart disease.
Prospective study of total serum cholesterol concentration and mortality from ischaemic heart disease in 21,515 men (538 deaths) and study of total cholesterol concentration measured on two occasions an average of three years apart in 5696 men in whom low density lipoprotein cholesterol concentration was also measured on the second occasion.
Men who attended the medical centre of the British United Provident Association (BUPA) in London between 1975 and 1982.
The difference in mortality from ischaemic heart disease for a 0.6 mmol/l difference in concentration of low density lipoprotein cholesterol after adjustment for, firstly, regression dilution bias, which arises from the random fluctuation of serum cholesterol concentration in people over time, and, secondly, the surrogate dilution effect, which arises because differences in total cholesterol concentration between people reflect smaller differences in low density lipoprotein cholesterol concentration.
The observed difference in mortality from ischaemic heart disease associated with a difference of 0.6 mmol/l in total serum cholesterol concentration was 17% but increased to 24% after correction for the regression dilution bias and to 27% (95% confidence interval 21% to 33%) after adjustment for both sources of underestimation, which provides an estimate of the difference in mortality for a true difference of 0.6 mmol/l in low density lipoprotein cholesterol concentration. The association was greater at younger ages. The estimated decrease in mortality from all causes was 6% before and 10% (1% to 17%) after adjustment for the two sources of underestimation. There was no excess mortality from any cause associated with low cholesterol concentration.
The association between serum cholesterol concentration and ischaemic heart disease is materially stronger than directly inferred from prospective studies. This has important implications for the health benefit of achieving low cholesterol concentrations.
The changes in plasma insulin, enterostatin, lipid, and glucose levels during weight reduction were studied in 32 subjects having a body mass index of 25-35. The 31 subjects who completed the study followed for 23 weeks an energy-restricted dietary regimen which included a new oat-based soup as the main meal once or twice daily. The intake of energy decreased from 8.9 to 6.2 MJ/day from 0 to 22 weeks, the energy percentage from fat decreased from 35 to 30%, and the intake of dietary fiber increased from 21 to 25 g/10 MJ. The body weight decreased from 83 to 78 kg after 6 weeks and to 77 kg after 23 weeks. Plasma glucose had decreased significantly from 5.4 to 5.2 mmol/l, and plasma insulin from 122 to 98 pmol/l after 23 weeks. In contrast, the plasma enterostatin concentration did not vary significantly over five sampling times, the mean values ranging from 25 to 30 nmol/l. Plasma cholesterol declined from 5.6 to 5.2 mmol/l, low-density lipoprotein cholesterol from 3.8 to 3.3, and plasma triglycerides from 1.5 to 1.3 mmol/l from 0 to 23 weeks. High-density lipoprotein cholesterol increased from 1.1 to 1.3 mmol/l. It is concluded that an energy-restricted regimen leading to lower plasma insulin, triglyceride, and low-density lipoprotein cholesterol levels did not significantly affect the plasma enterostatin concentration in overweight subjects. A new oat-based liquid food as a part of the dietary regimen was well tolerated.
To compare the role of serum cholesterol in the long-term prognosis of men with a history of myocardial infarction, in men with clinical angina without myocardial infarction, and men without clinical coronary disease.
In the second screening of the Primary Prevention Study in Göteborg which comprised 7100 men aged 51 to 59 years at baseline in 1974-1977, 314 men with clinical angina but no myocardial infarction at baseline were identified and 195 men who had survived a myocardial infarction for 0 to 19 years (median 3 years).
Of the men without clinical coronary disease at baseline and cholesterol at or below 5.2 mmol.l-1, 2.7 per 1000 observation years died from coronary disease compared to 8.5 per 1000 of the men with serum cholesterol of 7.2 mmol.l-1 or more. Corresponding figures for men with angina was 5.5 and 31.0 per 1000 observation years, and for men with prior myocardial infarction 19.8 and 58.3, respectively, per 1000. After adjustment for age, smoking, systolic blood pressure, body mass index and diabetes the risk of coronary death in men with serum cholesterol above 7.2 mmol.l-1 compared to below 5.2 mmol.l-1 was 2.42 (1.66-3.51) in healthy men, 4.82 (1.44-16.09) in men with angina, 2.70 (0.95-7.67) in survivors of myocardial infarction, and 4.07 (1.86-8.91) in the combined group of men with either angina or prior infarction. The strongest effect was seen during the first half of the follow-up, with an adjusted relative risk for high in relation to low serum cholesterol of 8.08 (1.95-33.55) in men with preexisting coronary disease. Non-coronary deaths varied little by serum cholesterol or coronary disease status at baseline. After 16 years, 76% of the healthy men with low cholesterol and 65% of healthy men with cholesterol above 7.2 mmol.l-1 were still alive. Of the men with prior myocardial infarction, 50% in the group with low cholesterol were alive after 16 years, as compared to 21% of those with high cholesterol.
The long-term absolute risk of death in men with coronary disease and elevated serum cholesterol is very high. Implementation of lipid-lowering strategies shown to be efficacious is important in this high-risk group.
Quantitative relations between dietary fat and cholesterol and plasma lipid concentrations have been the subject of much study and some controversy during the past 40 y. Previous meta-analyses have focused on the most tightly controlled, highest-quality experiments. To test whether the findings of these investigations are generalizable to broader experimental settings and to the design of practical dietary education interventions, data from 224 published studies on 8143 subjects in 366 independent groups including 878 diet-blood lipid comparisons were subjected to weighted multiple-regression analysis. Inclusion criteria specified intervention studies published in English between 1966 and 1994 reporting quantitative data on changes in dietary cholesterol and fat and corresponding changes in serum cholesterol, triacylglycerol, and lipoprotein cholesterol concentrations. Regression models are reported for serum total cholesterol, triacylglycerol, and low-density-high-density-, and very-low-density-lipoprotein cholesterol, with multiple correlations of 0.74, 0.65, 0.41, 0.14, and 0.34, respectively. Interactions of dietary factors, initial dietary intakes and serum concentrations, and study and subject characteristics had little effect on these models. Predictions indicated that compliance with current dietary recommendations (30% of energy from fat, < 10% from saturated fat, and < 300 mg cholesterol/d) will reduce plasma total and low-density-lipoprotein-cholesterol concentrations by approximately 5% compared with amounts associated with the average American diet.
Eighteen healthy male normocholesterolaemic men consumed diets supplemented with 15 g wheat bran, 15 g and 30 g rice bran for 3-week treatment periods. Plasma lipoprotein concentrations were determined on the last 3 days of each treatment period. Nutrient intakes estimated by analysis of duplicate diets were similar during all treatments. Plasma triglyceride concentrations were statistically significantly (P less than 0.05) lowered by 15 g/day rice bran compared with 15 g/day wheat bran. Plasma total cholesterol, low density lipoprotein and high density lipoprotein cholesterol, apoprotein AI and B concentrations and body weight were unaffected by the supplements. It is concluded that the consumption of realistic amounts of rice bran does not contribute to a reduction in plasma cholesterol concentrations in man.
Samples of oat groat from cultivars grown in Sweden during 3 years (1987-1989, 50 samples/year) were investigated. On an average, the kernels contained 15.9% protein, 7.0% fat, 9.7% dietary fibre and 63.2% starch (% of dry matter). The coefficient of variation was highest for fat (26%) and lowest for starch (7%). The thousand kernel weight was on average 34.7 g. The content of dietary fibre and fat was significantly negatively correlated and the starch positively correlated with the thousand kernel weight. The samples contained mean (and range) 9.7% (5.0-13.4) total dietary fibre, 3.5% (2.0-5.0) soluble dietary fibre, and 4.6% (3.5-5.7) beta-glucan. The beta-glucan content was significantly positively correlated with insoluble and total dietary fibre as well as with the fat content, and significantly negatively correlated with starch.
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 designed to test this hypothesis.
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 randomized, 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.
The study was with free-living individuals.
Twenty hypercholesterolemic male and female adults entered, and 19 completed, the study.
Blood lipids from fasting individuals were measured weekly throughout the study. Diet was monitored using 3 day food diaries.
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.
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.
The Malmö Diet and Cancer study is a 10-year prospective case-control study in 45-64-year-old men and women (n = 53,000) living in a city with 230,000 inhabitants. One objective is to clarify whether a western diet is associated with certain forms of cancer whilst taking other life-style factors into account. Another broad question is whether oxidative stress and the activity in DNA-repairing systems influence the impact of diet on the development of all or certain forms of cancer. The study is also to act as a resource available for testing new hypotheses emanating from other studies. Initially food intake, heredity, socio-economic factors, life-style pattern, occupational situation, previous and current diseases, symptoms and medications, will be determined. Viable lymphocytes, granulocytes, erythrocytes, and plasma/serum will be stored in a biological bank together with tumour specimens gathered from cases. The incidence and mortality of all cancer forms will then be followed for 10 years by existing registries. Data from the initial examination in these cases will then be compared with those of control subjects not having developed any form of cancer. A biomarker programme, utilizing the biological bank, has been developed and is aimed at finding predictors and/or precursors of cancer. A high participation rate (> 70%) and a high quality biological bank are prerequisites for a successful project. The experience gathered so far indicates that these goals are feasible.