Oat fiber (in bread and biscuits)

Indication: Cholesterol

Source: Am J Clin Nutr, 2003;78(2):221-227.

Research: This 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. In the first study, 48 subjects (21 men, 27 women) received for three weeks control bread and cookies rich in wheat fiber. For the next four weeks, by random 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 grams. Total dietary fiber intake did not differ significantly be­­­tween the groups. In study 2, the same sources of control fiber and beta-glucan (5 grams per day) as in study 1 were provided. For two weeks, 25 of the original 48 subjects (10 men, 15 women) were randomly assigned to consume orange juice containing either wheat fiber or beta-glucan from oat bran. After a washout period of one week, dietary regimens were crossed over.

Results: In study 1, the change in LDL cholesterol did not differ significantly between the two groups. However, in study 2, the drink rich in beta-glucan decreased LDL cholesterol by 0.26 +/- 0.07 mmol/L and the ratio of total to HDL cholesterol by 0.26 +/- 0.11 mmol/L compared with the other drink. HDL cholesterol and triacylglycerol concentrations did not change significantly. Researchers concluded that the food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan.