Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Effect of oat consumption on lipid profiles in hypercholesterolemic adults. The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Oat beta-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women. Cholesterol-lowering benefits of oat-containing cereal in Hispanic americans. Modest doses of beta-glucan do not reduce concentrations of potentially atherogenic lipoproteins. Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. The effect of strawberries in a cholesterol-lowering dietary portfolio. Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects: relation to apolipoprotein E phenotype. Do beans and oat bran add to the effectiveness of a low-fat diet? Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia Cookies enriched with psyllium or oat bran lower plasma LDL cholesterol in normal and hypercholesterolemic men from Northern Mexico. Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. Oat ingestion reduces systolic and diastolic blood pressure in patients with mild or borderline hypertension: a pilot trial. Physiological Effects of Concentrated Barley β-Glucan in Mildly Hypercholesterolemic Adults High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia Oat bran concentrate bread products improve long-term control of diabetes: a pilot study. The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety Rationale and design of the Optimal Macro-Nutrient Intake Heart Trial to Prevent Heart Disease (OMNI-Heart) Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals. Lipoprotein(a) as a cardiovascular risk factor: current status Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study. Oat bran lowers plasma cholesterol levels in mildly hypercholesterolemic men. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Effects of oat and wheat bread consumption on lipid profile, blood sugar, and endothelial function in hypercholesterolemic patients: A randomized controlled clinical trial Reduced serum cholesterol with dietary change using fat-modified and oat bran supplemented diets. A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women. Soluble fibre (Plantago ovata husk) reduces plasma low-density lipoprotein (LDL) cholesterol, triglycerides, insulin, oxidised LDL and systolic blood pressure in hypercholesterolaemic patients: A randomised trial. Four-week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men.
Background Soluble fibers lower serum lipids , but are difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of a concentrated oat β-glucan on  cardiovascular disease ( CVD ) endpoints in human subjects . We also compared the fermentability of concentrated oat β-glucan with inulin and guar gum in a model intestinal fermentation system . Methods Seventy-five hypercholesterolemic men and women were r and omly assigned to one of two treatments : 6 grams/day concentrated oat β-glucan or 6 grams/day dextrose ( control ) . Fasting blood sample s were collected at baseline , week 3 , and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . To estimate colonic fermentability , 0.5 g concentrated oat β-glucan was incubated in a batch model intestinal fermentation system , using human fecal inoculum to provide representative microflora . Fecal donors were not involved with the β-glucan feeding trial . Inulin and guar gum were also incubated in separate serum bottles for comparison . Results Oat β-glucan produced significant reduction from baseline in total cholesterol ( -0.3 ± 0.1 mmol/L ) and LDL cholesterol ( -0.3 ± 0.1 mmol/L ) , and the reduction in LDL cholesterol were significantly greater than in the control group ( p = 0.03 ) . Concentrated oat β-glucan was a fermentable fiber and produced total SCFA and acetate concentrations similar to inulin and guar gum . Concentrated oat β-glucan produced the highest concentrations of butyrate at 4 , 8 , and 12 hours . ConclusionS ix grams concentrated oat β-glucan per day for six weeks significantly reduced total and LDL cholesterol in subjects with elevated cholesterol , and the LDL cholesterol reduction was greater than the change in the control group . Based on a model intestinal fermentation , this oat β-glucan was fermentable , producing higher amounts of butyrate than other fibers . Thus , a practical dose of β-glucan can significantly lower serum lipids in a high-risk population and may improve colon health OBJECTIVE 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 design ed to test this hypothesis . DESIGN 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 r and omized , 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 . SETTING The study was with free-living individuals . SUBJECTS Twenty hypercholesterolemic male and female adults entered , and 19 completed , the study . INTERVENTIONS Blood lipids from fasting individuals were measured weekly throughout the study . Diet was monitored using 3 day food diaries . RESULTS 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 . CONCLUSIONS 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 Several regulatory bodies have approved a health cl aim on the cholesterol-lowering effects of oat β-glucan at levels of 3·0 g/d . The present study aim ed to test whether 1·5 g/d β-glucan provided as ready-to-eat oat flakes was as effective in lowering cholesterol as 3·0 g/d from oats porridge . A 6-week r and omised controlled trial was conducted in eighty-seven mildly hypercholesterolaemic ( ≥ 5 mmol/l and < 7·5 mmol/l ) men and women assigned to one of three diet arms ( 25 % energy ( E% ) protein ; 45 E% carbohydrate ; 30 E% fat , at energy requirements for weight maintenance ) : ( 1 ) minimal β-glucan ( control ) ; ( 2 ) low-dose oat β-glucan ( 1·5 g β-glucan ; oats low - OL ) or ( 3 ) higher dose oat β-glucan ( 3·0 g β-glucan ; oats high - OH ) . Changes in total cholesterol and LDL-cholesterol ( LDL-C ) from baseline were assessed using a linear mixed model and repeated- measures ANOVA , adjusted for weight change . Total cholesterol reduced significantly in all groups ( - 7·8 ( sd 13·8 ) % , - 7·2 ( sd 12·4 ) % and - 5·5 ( sd 9·3 ) % in the OH , OL and control groups ) , as did LDL-C ( - 8·4 ( sd 18·5 ) % , - 8·5 ( sd 18·5 ) % and - 5·5 ( sd 12·4 ) % in the OH , OL and control groups ) , but between-group differences were not significant . In responders only ( n 60 ) , β-glucan groups had higher reductions in LDL-C ( - 18·3 ( sd 11·1 ) % and - 18·1 ( sd 9·2 ) % in the OH and OL groups ) compared with controls ( - 11·7 ( sd 7·9 ) % ; P = 0·044 ) . Intakes of oat β-glucan were as effective at doses of 1·5 g/d compared with 3 g/d when provided in different food formats that delivered similar amounts of soluble β-glucan 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 Barley , like oats , is a rich source of the soluble fibre beta-glucan , which has been shown to significantly lower LDL-cholesterol ( LDL-C ) . However , barley foods have been less widely studied . Therefore , we evaluated the LDL-C-lowering effect of a concentrated barley beta-glucan ( BBG ) extract as a vehicle to deliver this potential health benefit of barley . In a 10-week blinded controlled study , subjects were r and omized to one of four treatment groups or control . Treatment groups included either high molecular weight ( HMW ) or low molecular weight ( LMW ) BBG at both 3 and 5 g doses . Treatment was delivered twice per day with meals in the form of two functional food products : a ready-to-eat cereal and a reduced-calorie fruit juice beverage . Levels of total cholesterol , LDL-C , HDL-cholesterol ( HDL-C ) , and TAG were determined at baseline and after 6 weeks of treatment . The study group comprised 155 subjects . All treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by 15 % in the 5 g HMW group , 13 % in the 5 g LMW group and 9 % in both the 3 g/d groups , versus baseline . Similar results were observed for total cholesterol . HDL-C levels were unchanged by treatment . Concentrated BBG significantly improves LDL-C and total cholesterol among moderately dyslipidaemic subjects . Food products containing concentrated BBG should be considered an effective option for improving blood lipids BACKGROUND Consumption of 3 g oat β-glucan/d is considered sufficient to lower serum LDL cholesterol , but some studies have shown no effect . LDL cholesterol lowering by oat β-glucan may depend on viscosity , which is controlled by the molecular weight ( MW ) and amount of oat β-glucan solubilized in the intestine ( C ) . OBJECTIVES Our 2 primary objectives were to determine whether consumption of 3 g high-MW oat β-glucan/d would reduce LDL cholesterol and whether LDL cholesterol lowering was related to the log(MW × C ) of oat β-glucan . DESIGN In a double-blind , parallel- design , multicenter clinical trial , subjects with LDL cholesterol ≥3.0 and ≤5.0 mmol/L ( n = 786 screened , n = 400 ineligible , n = 19 refused , n = 367 enrolled , and n = 345 completed ) were r and omly assigned to receive cereal containing wheat fiber ( n = 87 ) or 3 g high-MW ( 2,210,000 g/mol , n = 86 ) , 4 g medium-MW ( 850,000 g/mol , n = 67 ) , 3 g medium-MW ( 530,000 g/mol , n = 64 ) , or 4 g low-MW ( 210,000 g/mol , n = 63 ) oat β-glucan/d ( divided doses , twice daily ) for 4 wk . RESULTS LDL cholesterol was significantly less with 3 g high-MW , 4 g medium-MW , and 3 g medium-MW oat β-glucan cereals than with the wheat-fiber cereal by 0.21 ( 5.5 % ; 95 % CI : -0.11 , -0.30 ; P = 0.002 ) , 0.26 ( 6.5 % ; 95 % CI : -0.14 , -0.37 ; P = 0.0007 ) , and 0.19 ( 4.7 % ; 95 % CI : -0.08 , -0.30 ; P = 0.01 ) mmol/L , respectively . However , the effect of 4 g low-MW oat β-glucan/d ( 0.10 mmol/L ) was not significant ( 2.3 % ; 95 % CI : 0.02 , -0.20 ) . By analysis of covariance , log(MW × C ) was a significant determinant of LDL cholesterol ( P = 0.003 ) . Treatment effects were not significantly influenced by age , sex , study center , or baseline LDL cholesterol . CONCLUSIONS The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products ; an extruded breakfast cereal containing 3 g oat β-glucan/d with a high-MW ( 2,210,000 g/mol ) or a medium-MW ( 530,000 g/mol ) lowered LDL cholesterol similarly by ≈0.2 mmol/L ( 5 % ) , but efficacy was reduced by 50 % when MW was reduced to 210,000 g/mol . This trial was registered at www . clinical trials.gov as NCT00981981 BACKGROUND Soluble-fiber beta-glucan derived from oats can reduce cardiovascular disease ( CVD ) risk through reductions in total and LDL cholesterol .  Barley-derived beta-glucan may also improve serum cholesterol , but large quantities are required for clinical significance . OBJECTIVE This trial investigated whether a beta-glucan-enriched form of barley can favorably modify cholesterol and other markers of CVD and diabetes risk . DESIGN Eighteen mildly hyperlipidemic ( + /- SD : 4.0 + /- 0.6 mmol LDL cholesterol/L ) men with a mean ( + /- SD ) body mass index ( in kg/m(2 ) ) of 27.4 + /- 4.6 were r and omly assigned in this single-blind , 2 x 4-wk trial to either the treatment arm [ 8.1 - 11.9 g beta-glucan/d ( scaled to body weight ) ] or the control arm ( isoenergetic dose of 6.5 - 9.2 g glucose/d ) . After a washout period of 4 wk , dietary regimens were crossed over . The trial took place in a long-stay metabolic facility , and all foods were provided ( 38 % of energy from fat ) . Fasted blood sample s were collected on days 0 , 1 , 7 , 14 , 21 , 28 , and 29 in both study arms . An oral-glucose-tolerance test was carried out on days 0 and 29 . RESULTS There was no significant change ( Delta ) in total ( Delta = -0.08 mmol/L , -1.3 % ) , LDL ( Delta = -0.15 mmol/L , -3.8 % ) , or HDL ( Delta = 0 mmol/L ) cholesterol or in triacylglycerol ( Delta = 0.18 mmol/L ) , fasting glucose ( Delta = -0.05 mmol/L ) , or postpr and ial glucose when analyzed between treatments ( P > 0.05 ; ANOVA ) . CONCLUSION The effect of beta-glucan-enriched barley on lipid profile was highly variable between subjects , and there was no evidence of a clinical ly significant improvement in CVD risk across this group of mildly hyperlipidemic men BACKGROUND Hypercholesterolemia is a strong risk factor in cardiovascular disease . Oat ( Avena sativa L. ) beta-glucan , the soluble fiber in oat , has been known to reduce blood cholesterol levels considerably . However , the effect of oat soluble fiber in the Thai population is unknown . OBJECTIVE To determine the effect of oat consumption on serum lipid profiles in Thai hypercholesterolemic adults . MATERIAL AND METHOD The present study was a r and omized , crossover design . Twenty-four hypercholesterolemic adults , male and female aged 30 - 60 years , were r and omly assigned into two groups of twelve each . Group 1 consumed 70 g ( 3 g beta-glucan ) of oatmeal daily through the first 4-week intervention , and then switched to 70 g rice porridge ( control product ) daily for the next 4-week intervention . Group 2 consumed rice porridge first and then oatmeal . Before and after each intervention period , lipid profiles including total cholesterol ( TC ) , triglycerides ( TG ) , high density lipoprotein cholesterol ( HDL-C ) , and low density lipoprotein cholesterol ( LDL-C ) of all subjects were measured . RESULTS Following daily oat consumption , total cholesterol and LDL-cholesterol levels were significantly lower than baseline levels and lower than the levels observed with rice consumption . Oat consumption reduced total cholesterol by 5 % and LDL-cholesterol by 10 % from baseline levels . In addition , mean and percent changes were significantly different from the levels after consuming rice porridge ( p < 0.05 ) . CONCLUSION Oatmeal reduced serum total cholesterol and LDL-cholesterol levels in hypercholesterolemic Thai adults . Hence , oat consumption is a reasonable recommendation for Thai individuals with hyperlipidemia Oat cereals rich in the water-soluble fiber beta-glucan have been studied as a dietary therapy for  hypercholesterolemia .  To determine the hypocholesterolemic response of beta-glucan in the diet , 156 adults with low-density lipoprotein cholesterol ( LDL-C ) levels above 4.14 mmol/L ( 160 mg/dL ) or between 3.37 and 4.14 mmol/L ( 130 and 160 mg/dL ) with multiple risk factors were r and omized to one of seven groups . Six groups received either oatmeal or oat bran at doses ( dry weight ) of 28 g ( 1 oz ) , 56 g ( 2 oz ) , and 84 g ( 3 oz ) . A seventh group received 28 g of farina ( beta-glucan control ) . At week 6 of treatment , significant differences were found for both total cholesterol and LDL-C levels among the farina control and the treatment groups who were receiving 84 g of oatmeal , 56 g of oat bran , and 84 g of oat bran , with decreases in LDL-C levels of 10.1 % , 15.9 % , and 11.5 % , respectively . Fifty-six grams of oat bran result ed in significantly greater reductions in LDL-C levels than 56 g of oatmeal . Nutrient analysis shows no difference in dietary fat content between these treatment groups ; therefore , the higher beta-glucan content of oat bran most likely explains the significantly greater LDL-C reductions . A dose-dependent reduction in LDL-C levels with oat cereals supports the independent hypocholesterolemic effects of beta-glucan Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with mild to moderate hypercholesterolemia . Design : Thirty-eight male subjects [ mean age 59.8 ± 0.6 yr , mean body mass index ( BMI ) 28.3 ± 0.6 kg/m2 ] who were eligible for the study ate an isocaloric diet for a 1-week period . They were then divided into 2 groups : group A ( n = 19 ) , who were maintained on American Heart Association ( AHA ) Step II diet , including whole wheat bread , and group B ( n = 19 ) , who were maintained on AHA Step II diet containing high levels of monounsaturated fatty acids plus bread containing 6 g of β-glucan ( Nutrim-OB ) for 8 weeks . Plasma lipids and glucose were measured at baseline and after weeks 8 in all subjects . All subjects were advised to walk for 60 minutes every day . Results : There was a significant increase ( ↑27.8 % ) in plasma high density lipoprotein ( HDL ) cholesterol in the β-glucan group ( group A ) from 39.4 ± 2.0 to 49.5 ± 2.1 mg/dL ( P < 0.001 ) , but there was no change in group B. There was a significant reduction in total cholesterol in the 2 groups to approximately the same extent : group A , from 232.8 ± 2.7 mg/dL to 202.7 ± 6.7 mg/dL ; P < 0.001 ; and group B , from 231.8 ± 4.3 mg/dL to 194.2 ± 4.3 mg dL ; P < 0.001 . Plasma low density lipoprotein ( LDL ) cholesterol also decreased significantly in the two groups : group A , from 160.3 ± 2.8 mg/dL to 133.2 ± 5.4 mg/dL ; P < 0.001 ; group B , from 167.9 ± 4.3 mg/dL to 120.9 ± 4.3 mg/dL ; P < 0.001 ; however , the β-glucan fortified diet was significantly more effective ( ↓27.3 % vs. ↓16.8 % ; P < 0.04 ) . There was a small and insignificant reduction in plasma very LDL ( VLDL ) cholesterol and triglycerides in the two groups . Similarly , non-HDL cholesterol levels were also decreased , with β-glucan diet producing significantly higher effect ( ↓24.5 % vs. ↓16.1 % ; P < 0.04 ) . The β-glucan diet also produced higher reduction in total cholesterol/HDL cholesterol ratio ( ↓33.3 % vs. ↓8.4 % ; P < 0.003 ) and LDL cholesterol/HDL cholesterol ratio ( ↓42.1 % vs. ↓13.3 % ; P < 0.001 ) than the diet without β-glucan . The β-glucan diet also decreased fasting plasma glucose ( P < 0.4 ) , whereas the other diet had no effect . Interestingly , both diets reduced body weight and BMI significantly , with β-glucan diet having a greater effect . Conclusions : Six grams of β-glucan from oats added to the AHA Step II diet and moderate physical activity improved lipid profile and caused a decrease in weight and , thus , reduced the risk of cardiovascular events in overweight male individuals with mild to moderate hypercholesterolemia . The diet with added β-glucan was well accepted and tolerated Epidemiological evidence shows an inverse relationship between dietary fibre intake and body weight gain .  Oat beta-glucan , a soluble fibre alters appetite hormones and subjective satiety in acute meal test studies , but its effects have not been demonstrated with chronic consumption . The present study aim ed to test the effects in women of two different doses of oat beta-glucan on weight loss and hormones associated with appetite regulation . In a 3-month parallel trial , sixty-six overweight females were r and omised into one of three 2 MJ energy-deficit diets : a control and two interventions including 5 - 6 g or 8 - 9 g beta-glucan .  Anthropometric and metabolic variables ( blood glucose level , insulin , total cholesterol ( TC ) , LDL , HDL , TAG and leptin ) , together with markers of appetite regulation ( cholecystokinin ( CCK ) , glucagon-like peptide-1 ( GLP-1 ) , ghrelin , peptide YY ( PYY ) and PYY3 - 36 ) were measured at baseline and at 3 months . After 3 months , all groups lost weight ( P < 0.001 ) and showed a reduced waist circumference ( P < 0.001 ) . The study sample also showed reductions in TC , LDL , HDL , leptin , PYY , GLP-1 values ( all P < 0.001 ) and an increase in CCK levels ( P < 0.001 ) . No significant differences were noted between the groups for all outcome values except PYY levels ( P = 0.018 ) . In broad terms , the addition of oat beta-glucan did not enhance the effect of energy restriction on weight loss in mildly overweight women , although wide variations in observed results suggests that individual responsiveness may be an issue This r and omized , controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks . One-hundred fifty-two men and women , ages 30 to 70 years , with baseline low-density lipoprotein cholesterol ( LDL-C ) levels between 120 and 190 mg/dL and triglycerides < 400 mg/dL were included . After eating a National Cholesterol Education Program Step 1 diet for 5 weeks , subjects were r and omly assigned to the corn or the oat cereal for the next 6 weeks . The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol ( -10.9+/-21.6 mg/dL ; -4.5 % ) and LDL-C ( -9.4+/-20.3 mg/dL ; -5.3 % ) . Consumption of corn cereal did not affect either total cholesterol ( + 1.2+/-18.3 mg/dL ; 1.1 % ) or LDL-C ( + 1.2+/-17.5 mg/dL ; 2.2 % ) . Differences between the effects of the two cereals on total cholesterol and LDL-C were significant , P = .0003 and P = .0007 , respectively 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 Background / Aims : To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat β-glucans lowers total cholesterol ( T-C ) and low-density-lipoprotein cholesterol ( LDL-C ) in hyperlipidemic subjects and to evaluate its effect on postpr and ial glucose and insulin concentrations . Methods : A parallel , placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels . During the 3-week run-in period , all subjects consumed daily a ready-meal soup , low in energy and fat and high in fiber but without oat β-glucans . Subjects were then r and omly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with β-glucan . Results : Consumption of the β-glucan-enriched ready meal decreased T-C ( 0.22 ± 0.41 mmol/l ) and LDL-C ( 0.16 ± 0.36 mmol/l ) , but the reductions were not significantly lower compared with control . After a meal with β-glucan soup , neither postpr and ial glucose nor insulin concentrations were significantly different from those after a control soup . Conclusion : A daily dose of 4 g of oat β-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without β-glucans . Thus , if a food product fulfils general healthy dietary recommendations it may not necessarily be a c and i date for supplementation with β-glucans OBJECTIVE Weight loss and consumption of viscous fibers both lower low-density lipoprotein ( LDL ) cholesterol levels . We evaluated whether or not a whole-grain , ready-to-eat ( RTE ) oat cereal containing viscous fiber , as part of a dietary program for weight loss , lowers LDL cholesterol levels and improves other cardiovascular disease risk markers more than a dietary program alone . DESIGN R and omized , parallel-arm , controlled trial . SUBJECTS/ SETTING Free-living , overweight and obese adults ( N=204 , body mass index 25 to 45 ) with baseline LDL cholesterol levels 130 to 200 mg/dL ( 3.4 to 5.2 mmol/L ) were r and omized ; 144 were included in the main analysis of participants who completed the trial without significant protocol violations . INTERVENTION Two portions per day of whole-grain RTE oat cereal ( 3 g/day oat b-glucan ) or energy-matched low-fiber foods ( control ) , as part of a reduced energy ( approximately 500 kcal/day deficit ) dietary program that encouraged limiting consumption of foods high in energy and fat , portion control , and regular physical activity . MAIN OUTCOME MEASURES Fasting lipoprotein levels , waist circumference , triceps skinfold thickness , and body weight were measured at baseline and weeks 4 , 8 , 10 , and 12 . RESULTS LDL cholesterol level was reduced significantly more with whole-grain RTE oat cereal vs control ( -8.7+/-1.0 vs -4.3+/-1.1 % , P=0.005 ) . Total cholesterol ( -5.4+/-0.8 vs -2.9+/-0.9 % , P=0.038 ) and non-high-density lipoprotein-cholesterol ( -6.3+/-1.0 vs -3.3+/-1.1 % , P=0.046 ) were also lowered significantly more with whole-grain RTE oat cereal , whereas high-density lipoprotein and triglyceride responses did not differ between groups . Weight loss was not different between groups ( -2.2+/-0.3 vs -1.7+/-0.3 kg , P=0.325 ) , but waist circumference decreased more ( -3.3+/-0.4 vs -1.9+/-0.4 cm , P=0.012 ) with whole-grain RTE oat cereal . Larger reductions in LDL , total , and non-high-density lipoprotein cholesterol levels and waist circumference were evident as early as week 4 in the whole-grain RTE oat cereal group . CONCLUSIONS Consumption of a whole-grain RTE oat cereal as part of a dietary program for weight loss had favorable effects on fasting lipid levels and waist circumference Effective diets reduce blood lipids and oxidative damage , both of which have been linked to the complications of diabetes and coronary heart disease . Our objective was to assess the effect of adding strawberries , as a source of antioxidants , to improve the antioxidant effect of a cholesterol-lowering diet ( dietary portfolio ) . To this end , 28 hyperlipidemic subjects who had followed the dietary portfolio consisting of soy , viscous fiber , plant sterol , and nuts for a mean of 2.5 years were r and omized to receive supplements of strawberries ( 454 g/d , 112 kcal ) or additional oat bran bread ( 65 g/d , 112 kcal , approximately 2 g beta-glucan ) ( control ) in a r and omized 1-month crossover study with a 2-week washout . Strawberry supplementation result ed in a greater reduction in oxidative damage to low-density lipoprotein ( LDL ) measured as thiobarbituric acid-reactive substances in the LDL fraction ( P = .014 ) . At the end of the strawberry period , reductions in LDL cholesterol and in the ratio of total to high-density lipoprotein cholesterol were maintained close to 1-year values at -13.4 % + /- 2.1 % and -15.2 % + /- 1.7 % , respectively ( P < .001 ) , and were similar to the post-oat bran bread values . Strawberries also improved the palatability of the diet . We conclude that strawberry supplementation reduced oxidative damage to LDL while maintaining reductions in blood lipids and enhancing diet palatability . Added fruit may improve the overall utility of diets design ed to lower coronary heart disease risk 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 r and omized , 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 r and omly 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 β-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 result ed 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 The effects of beta-glucan-rich oat bran on serum lipids and lipoproteins were examined in a r and omized 8-week study . After a 4-week run-in phase , subjects with mild to moderate hypercholesterolemia [ serum total cholesterol ( TC ) 5.5 - 8.5 mmol/l ] on cholesterol-lowering diets were r and omly allocated to an oat bran ( 10.3 g beta-glucan/day ) or wheat bran group .  Thirty-six subjects ( 20 in the oat bran group , 16 in the wheat bran group ) completed the study . The diet was identical in both groups during the trial and no significant changes in body weight were found . Serum TC and low-density lipoprotein cholesterol ( LDL-C ) significantly declined in the oat bran group during the first 4 weeks from 7.03 + /- 0.81 to 6.72 + /- 0.97 ( p = 0.028 ) and from 4.90 + /- 0.69 to 4.61 + /- 0.89 mmol/l ( p = 0.038 ) , respectively , but at 8 weeks the values were not significantly different from baseline . Changes in serum TC were mainly confined to those who ate at least two-thirds of the planned daily dose of oat bran . In wheat bran group no changes were observed in serum TC or LDL-C levels . Apolipoprotein A1 and B did not change significantly in either group . Only subjects with apolipoprotein E 3/3 phenotype ( n = 12 ) had hypocholesterolemic response to oat bran at 4 weeks , but no change was found in those with apolipoprotein E 4/4 or 4/3 ( n = 7 ) . ( ABSTRACT TRUNCATED AT 250 WORDS The effects of consuming an increased amount of soluble fibre as oat bran or beans were examined in 40 free-living hypercholesterolaemic men and women . The subjects were initially established on a low-fat background diet ( 29 % of energy from fat ) and then 55 g low-fibre oat bran , 55 g high-fibre oat bran or 80 g mixed cooked beans were added to their diet in r and om order for 6 week periods . Body weight and overall composition of the diet did not change . Plasma cholesterol and low-density lipoprotein cholesterol ( LDL-C ) were unchanged . High-density lipoprotein cholesterol ( HDL-C ) was significantly higher on all three intervention diets than on the lower fibre run-in diet . Supplementation of a moderately low-fat diet with palatable quantities of oat bran or beans without changing the overall fat intake does not appear to significantly lower cholesterol but may have a benefit by increasing HDL-C and reducing the ratio of LDL-C to Background Cardiovascular disease ( CVD ) is the leading cause of death in China and worldwide . Whole grain oats can reduce risk of CVD by reducing total and LDL-cholesterol , major risk factors for CVD . While this association has been established in many population s , data from Asian population s is limited . Thus , this study investigated the impact of oat consumption on cholesterol levels in Chinese adults . Male and female data from this work were previously published separately in m and arin in two Chinese journals . The combined male and female data were reanalyzed and are presented here . Methods A r and omized , controlled , parallel-arm study was conducted at Beijing Hospital , Beijing china . Subjects were adults ( men and women ) with mild to moderate hypercholesterolemia . The oat group ( n=85 ) consumed 100grams of instant oat cereal versus the control group ( n=81 ) who consumed 100grams of wheat flour-based noodles daily for 6weeks . Laboratory and anthropometric measurements were conducted at baseline and at the end of the 6-week intervention . Results Dietary fiber intake increased significantly in the oat group compared to the control group at the end of the 6-week intervention . Total- , LDL-cholesterol and waist circumference decreased significantly in the oat group compared to the control . HDL-cholesterol decreased significantly in the control group versus the oat group . There were no significant changes in blood pressure , other anthropometric or laboratory measures between the two groups at the end of the intervention . Conclusions Instant oatmeal consumed daily for 6 weeks significantly increased fiber intake and decreased major risk factors for CVD in Chinese adults with hypercholesterolemia . Increased consumption of whole grains , including oats , should continue to be encouraged BACKGROUND Psyllium and oat bran have been shown to lower plasma LDL cholesterol levels in different population s. Hypercholesterolemia is prevalent in the Northern part of Mexico and might be associated to dietary habits and sedentary lifestyle . METHODS Sedentary normal ( cholesterol<200 mg/dL ) ( n=36 ) and hypercholesterolemic ( cholesterol>220 mg/dL ) ( n=30 ) men from the Northern part of Mexico aged 20 to 45 years of age participated in an 8-week study to determine the effects of dietary soluble fiber , either psyllium or oat bran , in lowering plasma LDL cholesterol in this population . Fiber was administered by feeding the subjects an amount of cookies ( 100 g ) equivalent to 1.3 or 2.6 g/day of soluble fiber from psyllium or oat bran , respectively . Subjects were r and omly allocated to three groups : a control group consuming cookies with wheat bran , a known source of fiber with no cholesterol lowering effects , psyllium , or oat bran . RESULTS Food frequency question naires indicated that subjects from the three groups had similar intakes of foods classified as hypercholesterolemic ( p>0.05 ) . Plasma LDL cholesterol concentrations were reduced by an average of 22.6 and 26 % in the psyllium and oat bran groups ( p<0.001 ) while a non-significant reduction of 8.4 % was observed in the hypercholesterolemic individuals from the control group . No effects on plasma HDL or triglycerides levels were observed among the three dietary treatments except for hypercholesterolemic individuals supplemented with oat bran where a 28 % reduction in plasma triglycerides was observed after 8 weeks ( p<0.01 ) . CONCLUSION These results indicate that psyllium and oat bran are efficacious in lowering plasma LDL cholesterol in both normal and hypercholesterolemic individuals from this population Scientific studies support recommendations to increase dietary soluble fiber as part of hyperlipidemia treatment . Rice bran contains minimal soluble fiber , but rice bran oil has a hypolipidemic effect . Full-fat rice bran was compared with oat bran and a rice starch placebo in hyperlipidemic humans to see if it might have a role in the treatment of hyperlipidemia . Moderately hypercholesterolemic ( 5.95 - 8.02 mmol/L ) , nonsmoking , nonobese adults were studied in a 6-wk , r and omized , double-blind , noncross-over trial . Three groups added 84 g/d of a heat-stabilized , full-fat , medium-grain rice bran product ( n = 14 ) , oat bran product ( n = 13 ) or rice starch placebo ( n = 17 ) to their usual low-fat diet .  Serum cholesterol , triglycerides , HDL-cholesterol ( HDL-C ) , LDL-cholesterol ( LDL-C ) , apoA1 and apoB were measured before and at the end of the supplementation period . Serum cholesterol decreased significantly ( P < /= 0.05 ) by 8.3 + /- 2.4 % and 13.0 + /- 1.8 % in the rice bran and oat bran groups , respectively , but there was no change in the rice starch group . This change was attributable to LDL-C , which decreased by 13.7 + /- 2.8 % in the rice bran group and 17.1 + /- 2.4 % in the oat bran group ( P < /= 0.05 ) . Serum apoB decreased proportionately . There was no consistent effect on triglycerides within each group and HDL-C and apoA concentrations did not change . The LDL-C : HDL-C ratio decreased significantly in the rice bran and oat bran groups . Stabilized , full-fat rice bran or oat bran , added to the prudent diet of hyperlipidemic adults , similarly reduced cholesterol and LDL-C and improved lipid ratios in 78 % of these individuals . Rice bran , as well as oat bran , should be included in the prudent diet of individuals with hyperlipidemia OBJECTIVES We assessed the short-term antihypertensive effects of soluble fiber-rich whole oat cereals when added to a st and ard American diet . In addition , multiple assessment s of insulin sensitivity were conducted . STUDY DESIGN This was a r and omized , controlled , parallel-group pilot study design ed to compare an oat cereal group ( st and ardized to 5.52 g/day beta-glucan ) to a low-fiber cereal control group ( less than 1.0 g/day total fiber ) over 6 weeks . POPULATION A total of 18 hypertensive and hyperinsulinemic (= 10 U/mL or more ) men and women completed the trial . OUTCOMES MEASURED Primary study outcomes were changes in systolic blood pressure ( SBP ) and diastolic blood pressure ( DBP ) . Secondary outcomes included blood lipid , fasting glucose , and insulin levels and side effects related to elevated blood pressure and increased dietary fiber intake . RESULTS The oat cereal group experienced a 7.5 mm Hg reduction in SBP ( P < .01 ) and a 5.5 mm Hg reduction in DBP ( P < .02 ) , while there was virtually no change in either SBP or DBP in the control group . In the oat cereal group , a trend was observed for a lower total insulin response to a glucose load , suggesting improved insulin sensitivity . However , this could not be confirmed using estimates from the Bergman Minimal Model , perhaps because of our small sample size . The oats group experienced a significant reduction in both total cholesterol ( 9 % ) and low-density lipoprotein cholesterol ( 14 % ) . CONCLUSIONS The addition of oat cereals to the normal diet of patients with hypertension significantly reduces both SBP and DBP .  Soluble fiber-rich whole oats may be an effective dietary therapy in the prevention and adjunct treatment of hypertension Objective : Barley fiber rich in beta-glucans lowers serum lipids , but is difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of two concentrated barley β-glucans on cardiovascular disease ( CVD ) endpoints and body weight in human subjects . Methods : Hypercholesterolemic men and women ( n = 90 ) were r and omly assigned to one of two treatments : low molecular weight ( low-MW ) or high molecular weight ( high-MW ) concentrated barley β-glucan consumed as a daily supplement containing 6 grams beta-glucan/day . Fasting blood sample s were collected at baseline and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . Dietary intakes , body weights , blood pressure , hunger ratings , and gastrointestinal symptoms were measured at baseline and 6 weeks . Results : The only difference between treatments in lipid outcomes at week 6 was a reduction of the cholesterol/HDL ratio in the low-MW group and a small increase in the high-MW group . No changes were found in blood pressure , glucose , insulin , and gastrointestinal symptoms . Body weight decreased from baseline to 6 weeks in the high-MW group while body weight increased in the low-MW group . Levels of hunger decreased slightly in the low-MW group and decreased significantly in the high-MW group ( P = 0.02 ) Conclusion : Overall , supplementation with isolated barley β-glucans of different molecular weights had small effects on cardiovascular disease markers . Molecular weight of the barley fiber did alter effects on body weight with the high-MW fiber significantly decreasing body weight BACKGROUND No studies have examined whether increased consumption of oat cereal , rich in soluble fiber , favorably alters lipoprotein particle size and number . OBJECTIVE We examined the effects of large servings of either oat or wheat cereal on plasma lipids , lipoprotein subclasses , lipoprotein particle diameters , and LDL particle number . DESIGN Thirty-six overweight men aged 50 - 75 y were r and omly assigned to consume daily for 12 wk either oat or wheat cereal providing 14 g dietary fiber/d . Before and after the intervention , plasma lipid and lipoprotein subclasses were measured with proton nuclear magnetic resonance spectroscopy , and whole-body insulin sensitivity was estimated with the frequently sample d intravenous-glucose-tolerance test . RESULTS Time-by-treatment interactions ( P < 0.05 ) for LDL cholesterol ( oat : -2.5 % ; wheat : 8.0 % ) , small LDL cholesterol ( oat : -17.3 % ; wheat : 60.4 % ) , LDL particle number ( oat : -5.0 % ; wheat : 14.2 % ) , and LDL : HDL cholesterol ( oat : -6.3 % ; wheat : 14.2 % ) were observed . Time-by-treatment interactions were nearly significant for total cholesterol ( oat : -2.5 % ; wheat : 6.3 % ; P = 0.08 ) , triacylglycerol ( oat : -6.6 % ; wheat : 22.0 % ; P = 0.07 ) , and VLDL triacylglycerol ( oat : -7.6 % ; wheat : 2.7 % ; P = 0.08 ) . No significant time-by-treatment interactions were observed for HDL cholesterol , HDL-cholesterol subclasses , or LDL , HDL , and VLDL particle diameters . Insulin sensitivity did not change significantly with either intervention . CONCLUSIONS The oat compared with the wheat cereal produced lower concentrations of small , dense LDL cholesterol and LDL particle number without producing adverse changes in blood triacylglycerol or HDL-cholesterol concentrations . These beneficial alterations may contribute to the cardioprotective effect of oat fiber BACKGROUND Barley has high amounts of soluble fiber but is not extensively consumed in the US diet . OBJECTIVE This study investigated whether consumption of barley would reduce cardiovascular disease risk factors comparably with that of other sources of soluble fiber . DESIGN Mildly hypercholesterolemic subjects ( 9 postmenopausal women , 9 premenopausal women , and 7 men ) consumed controlled American Heart Association Step 1 diets for 17 wk . After a 2-wk adaptation period , whole-grain foods containing 0 , 3 , or 6 g beta-glucan/d from barley were included in the Step 1 diet menus . Diets were consumed for 5 wk each and were fed in a Latin-square design . Fasting blood sample s were collected twice weekly . RESULTS Total cholesterol was significantly lower when the diet contained 3 or 6 g beta-glucan/d from barley than when it contained no beta-glucan ; the greatest change occurred in the men and postmenopausal women .  HDL and triacylglycerol concentrations did not differ with the 3 amounts of dietary beta-glucan . Large LDL and small VLDL fractions and mean LDL particle size significantly decreased when whole grains were incorporated into the 3 diets . Large LDL and large and intermediate HDL fractions were significantly higher , mean LDL particle size was significantly greater , and intermediate VLDL fractions were significantly lower in the postmenopausal women than in the other 2 groups . A group-by-diet interaction effect was observed on LDL fractions and small LDL particle size . CONCLUSION The addition of barley to a healthy diet may be effective in lowering total and LDL cholesterol in both men and women Objective : To determine whether barley , as the soluble fiber source , would beneficially change  cardiovascular risk factors .  Soluble fiber from oats has been recognized as beneficial in decreasing blood cholesterol levels . Although barley contains high amounts of soluble fiber , it is not consumed as extensively as oats . Methods : Eighteen moderately hypercholesterolemic men ( 28–62 y ) consumed a controlled equilibration diet ( Step 1 , 30 % fat , 55 % carbohydrate , 15 % protein , < 300 mg cholesterol ) for 2 weeks followed by the diet with about 20 % of energy replaced with brown rice/whole wheat , ½ barley & ½ brown rice/whole wheat or barley ( < 0.4 g , 3 g and 6 g added soluble fiber/2800 kcal , respectively ) for 5 weeks in a Latin square design . Fasting blood was drawn twice weekly . Total cholesterol , HDL cholesterol , and triacylglycerols were measured enzymatically and lipid fractions were measured by nuclear magnetic resonance spectroscopy . Results : Compared with pre study concentrations , total cholesterol ( 14 % , 17 % , and 20 % , respectively ) and LDL cholesterol ( 17 % , 17 % , and 24 % , respectively ) were significantly lower ( p < 0.0001 ) after the low , medium , and high-soluble fiber diets . Triacylglycerol was 6 % , 10 % , and 16 % lower ( p = 0.09 ) whereas HDL cholesterol ( 9 % , 7 % , and 18 % ) was higher ( p < 0.001 ) after the experimental diets . Total cholesterol and LDL cholesterol after the high-soluble fiber diet were significantly lower than concentrations after the low- or medium-soluble fiber  diets . Mean LDL particle number significantly decreased ( p < 0.007 ) and the large LDL cholesterol fraction showed a trend toward lower concentrations ( p = 0.06 ) . Conclusion : Increasing soluble fiber through consumption of barley in a healthy diet can reduce cardiovascular risk factors Introduction . Oats are high in soluble fibers and effective in reducing the risk of cardiovascular diseases ( CVD ) . We assessed the effects of beta-glucan from oat bran on serum nitric oxide ( NO ) endothelial function in patients with hypercholesterolemia . Method . Sixty hypercholesterolemic patients were r and omly divided to receive an experimental bread rich in beta-glucan from oat bran ( intervention ) or bread rich in wheat fiber ( control ) for four weeks . All subjects had the same diet for two-week baseline period and hypocaloric diet for four weeks of intervention . Serum NO concentration and flow-mediated dilation ( FMD ) were determined before and after the experiment . Results . Mean age of the participants was 51.1 ± 9.3 years and 65 % ( n = 39 ) were female . After intervention , serum NO concentration increased by 50.2 ± 19.8 μmol/lit in the intervention group ( P = 0.017 ) , but no change was observed in the control group ( 17.5 ± 27.5 μmol/lit ; P = 0.530 ) . No change of FMD was observed in the intervention ( 0.48 ± 0.78 % ; P = 0.546 ) or in the control group ( 0.59 ± 0.92 % ; P = 0.533 ) . Conclusion . Consumption of oat bread for four weeks increases serum NO concentration but has no effect on FMD . Further studies are warranted in this regard 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 Background Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem . Objective To investigate the effect of an oat ingredient rich in β-glucan on perceived satiety at different dietary fibre ( DF ) concentrations , energy levels and viscosity levels . Design A total of 29 healthy volunteers , age 19–39 , mean BMI 23.2 kg/m2 participated in this study . Measurement of subjective perceptions ( satiety , fullness , hunger , desire to eat something/the sample food and thirst ) was performed during a 180-min period after ingestion of the sample . There were altogether six sample s : two beverages without fibre at energy levels 700 and 1,400 kJ ; two beverages containing 5 or 10 g oat DF ( 2.5 and 5 g oat β-glucan , respectively ) at energy level 700 kJ , one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the sample s was r and omised for each subject and evaluated during six separate days . The results are reported in three sets of sample s : ‘ fibre ’ , ‘ energy ’ and ‘ viscosity ’ . Results In the fibre set , the beverages containing 5 or 10 g of fibre had a larger area under curve ( AUC ) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre , but no significant dose – response relationship was detected . Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions . In the viscosity set , the beverage with low-viscosity β-glucan increased satiety-related perceptions from no fibre containing beverage , but less compared to the beverage with the same amount of fibre and higher viscosity . Conclusions Addition of an oat ingredient rich in β-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages . The effect was , however , not related to the amount of ingested fibre or energy Background The DASH ( Dietary Approaches to Stop Hypertension ) diet is a carbohydrate-rich , reduced-fat diet that lowers blood pressure ( BP ) and LDL-cholesterol . Whether partial replacement of some carbohydrate ( C ) with either protein ( P ) or unsaturated fat ( U ) can further improve these and other cardiovascular ( CVD ) risk factors is unknown . Methods OmniHeart is a r and omized , three-period , crossover feeding study design ed to compare the effects on BP and blood lipids of a carbohydrate-rich diet ( CARB , similar to the DASH diet ) with a diet rich in protein ( PROT , predominantly from nonmeat sources ) and a diet rich in unsaturated fat ( UNSAT , predominantly monounsaturated ) . Throughout feeding ( run in and the three intervention periods ) , participants are provided with all of their meals that meet the nutrient profile of their assigned diet . Calorie intake is adjusted to maintain weight . The target sample size is 160 ( 50 % African-American ) . Participants are adults , aged 30 or older , with prehypertension or Stage 1 hypertension ( systolic BP 120–159 or diastolic BP 80–99 mmHg ) . The primary outcome variables are systolic BP and LDL-cholesterol . Secondary outcomes are diastolic BP , HDL-cholesterol , and triglycerides . Other outcome variables are total cholesterol , apolipoproteins VLDL-apoB , VLDL-apoCIII , apolipoprotein B , non-HDL cholesterol , and lipoprotein(a ) , and insulin resistance , as measured by Homeostasis Model Assessment ( HOMA ) . Conclusions OMNI-Heart should advance our fundamental knowledge of the effects of diet on both traditional and emerging risk factors , and , in the process , guide policy makers , health care providers and the general public on the relative benefits of carbohydrate , protein , and unsaturated fat as a means to reduce CVD risk The present study was aim ed to evaluate the effect of plant proteins ( lupin protein or pea protein ) and their combinations with soluble fibres ( oat fibre or apple pectin ) on plasma total and LDL-cholesterol levels .  A r and omised , double-blind , parallel group design was followed : after a 4-week run-in period , participants were r and omised into seven treatment groups , each consisting of twenty-five participants . Each group consumed two bars containing specific protein/fibre combinations : the reference group consumed casein+cellulose ; the second and third groups consumed bars containing lupin or pea proteins+cellulose ; the fourth and fifth groups consumed bars containing casein and oat fibre or apple pectin ; the sixth group and seventh group received bars containing combinations of pea protein and oat fibre or apple pectin , respectively . Bars containing lupin protein+cellulose ( - 116 mg/l , - 4·2 % ) , casein+apple pectin ( - 152 mg/l , - 5·3 % ) , pea protein+oat fibre ( - 135 mg/l , - 4·7 % ) or pea protein+apple pectin ( - 168 mg/l , - 6·4 % ) result ed in significant reductions of total cholesterol levels ( P<0·05 ) , whereas no cholesterol changes were observed in the subjects consuming the bars containing casein+cellulose , casein+oat fibre or pea protein+cellulose . The present study shows the hypocholesterolaemic activity and potential clinical benefits of consuming lupin protein or combinations of pea protein and a soluble fibre , such as oat fibre or apple pectin Aims The aims of the study were , first , to critically evaluate lipoprotein(a ) [ Lp(a ) ] as a cardiovascular risk factor and , second , to advise on screening for elevated plasma Lp(a ) , on desirable levels , and on therapeutic strategies . Methods and results The robust and specific association between elevated Lp(a ) levels and increased cardiovascular disease (CVD)/coronary heart disease ( CHD ) risk , together with recent genetic findings , indicates that elevated Lp(a ) , like elevated LDL-cholesterol , is causally related to premature CVD/CHD . The association is continuous without a threshold or dependence on LDL- or non-HDL-cholesterol levels . Mechanistically , elevated Lp(a ) levels may either induce a prothrombotic/anti-fibrinolytic effect as apolipoprotein(a ) resembles both plasminogen and plasmin but has no fibrinolytic activity , or may accelerate atherosclerosis because , like LDL , the Lp(a ) particle is cholesterol-rich , or both . We advise that Lp(a ) be measured once , using an isoform-insensitive assay , in subjects at intermediate or high CVD/CHD risk with premature CVD , familial hypercholesterolaemia , a family history of premature CVD and /or elevated Lp(a ) , recurrent CVD despite statin treatment , ≥3 % 10-year risk of fatal CVD according to European guidelines , and /or ≥10 % 10-year risk of fatal + non-fatal CHD according to US guidelines . As a secondary priority after LDL-cholesterol reduction , we recommend a desirable level for Lp(a ) < 80th percentile ( less than ∼50 mg/dL ) . Treatment should primarily be niacin 1–3 g/day , as a meta- analysis of r and omized , controlled intervention trials demonstrates reduced CVD  by niacin treatment . In extreme cases , LDL-apheresis is efficacious in removing Lp(a ) . Conclusion We recommend screening for elevated Lp(a ) in those at intermediate or high CVD/CHD risk , a desirable level < 50 mg/dL as a function of global cardiovascular risk , and use of niacin for Lp(a ) and CVD/CHD risk reduction BACKGROUND The consumption of monounsaturated trans fatty acids ( TFAs ) increases the risk of cardiovascular disease ( CVD ) . Putative differences between the effects of TFAs from industrially produced and natural sources on CVD risk markers were not previously investigated in healthy subjects . OBJECTIVE We aim ed to compare the effects of TFAs from industrially produced and natural sources on HDL and LDL cholesterol , lipoprotein particle size and distribution , apolipoproteins , and other lipids in healthy subjects . DESIGN In a r and omized , double-blind , controlled , crossover design , 46 healthy subjects ( 22 men and 24 women ) consumed food items containing TFAs ( 11 - 12 g/d , representing approximately 5 % of daily energy ) from the 2 sources . RESULTS Forty subjects ( 19 men and 21 women ) completed the study . Compared with TFAs from industrially produced sources , TFAs from natural sources significantly ( P = 0.012 ) increased HDL cholesterol in women but not in men . Significant ( P = 0.001 ) increases in LDL-cholesterol concentrations were observed in women , but not in men , after the consumption of TFAs from natural sources . Apolipoprotein (apo)B and apoA1 concentrations confirmed the changes observed in LDL and HDL cholesterol . Analysis of lipoprotein subclass showed that only large HDL and LDL concentrations were modified by TFAs from natural sources but not by those from industrially produced sources . CONCLUSIONS This study shows that TFAs from industrially produced and from natural sources have different effects on CVD risk factors in women . The HDL cholesterol-lowering property of TFAs seems to be specific to industrial sources . However , it is difficult in the present study to draw a conclusion about the effect of TFAs from either source on absolute CVD risk in these normolipidemic subjects . The mechanism underlying the observed sex- and isomer-specific effects warrants further investigation The effects of oat bran and wheat bran on plasma lipid concentrations were compared in a crossover study . Each bran ( 123 g oat bran or 54 g wheat bran ) added nearly 18 g of nonstarch polysaccharide to a background diet containing about 10 g nonstarch polysaccharide . Twenty-three men ( average plasma cholesterol level = 5.84 mmol/L , and low-density-lipoprotein ( LDL ) cholesterol level = 4.11 mmol/L ) were r and omly assigned to either the oat or wheat bran diet for 4 weeks and then changed to the alternate bran diet for a similar period . The oat bran diet produced significantly lower levels of plasma total cholesterol and LDL cholesterol : 5.65 + /- 0.16 and 3.88 + /- 0.15 mmol/L ( mean + /- st and ard error ) for oat bran vs 5.89 + /- 0.16 and 4.11 + /- 0.16 mmol/L for wheat bran . Food intake diaries showed that average consumption of total fat and saturated fat was identical during the two test periods , which excluded displacement of fat as an explanation for lowering of plasma cholesterol by oat bran . Our results indicate that in mildly hypercholesterolemic men , a diet high in soluble oat fiber can significantly lower plasma total cholesterol and LDL cholesterol and thus potentially lower the risk of coronary heart disease BACKGROUND Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations , thereby potentially adversely affecting cardiovascular disease ( CVD ) risk . High-monounsaturated fatty acid ( MUFA ) , cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol , but little is known about how peanut products , a rich source of MUFAs , affect CVD risk . OBJECTIVE The present study compared the CVD risk profile of an Average American diet ( AAD ) with those of 4 cholesterol-lowering diets : an American Heart Association/National Cholesterol Education Program Step II diet and 3 high-MUFA diets [ olive oil ( OO ) , peanut oil ( PO ) , and peanuts and peanut butter ( PPB ) ] . DESIGN A r and omized , double-blind , 5-period crossover study design ( n = 22 ) was used to examine the effects of the diets on serum lipids and lipoproteins  : AAD [ 34 % fat ; 16 % saturated fatty acids ( SFAs ) , 11 % MUFAs ] , Step II ( 25 % fat ; 7 % SFAs , 12 % MUFAs ) , OO ( 34 % fat ; 7 % SFAs , 21 % MUFAs ) , PO ( 34 % fat ; 7 % SFAs , 17 % MUFAs ) , and PPB ( 36 % fat ; 8 % SFAs , 18 % MUFAs ) . RESULTS The high-MUFA diets lowered total cholesterol by 10 % and LDL cholesterol by 14 % . This response was comparable with that observed for the Step II diet . Triacylglycerol concentrations were 13 % lower in subjects consuming the high-MUFA diets and were 11 % higher with the Step II diet than with the AAD . The high-MUFA diets did not lower HDL cholesterol whereas the Step II diet lowered it by 4 % compared with the AAD . The OO , PO , and PPB diets decreased CVD risk by an estimated 25 % , 16 % , and 21 % , respectively , whereas the Step II diet lowered CVD risk by 12 % . CONCLUSION A high-MUFA , cholesterol-lowering diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile BACKGROUND Increased lipid profile after each meal can disturb the endothelial function . The present study assessed the effects of bread supplemented with oat bran on serum lipids and endothelial dysfunction in patients with hypercholesterolemia . METHODS This clinical trial was conducted on 60 isolated hypercholesterolemic patients . The subjects were r and omly allocated to either intervention ( consuming at least five daily servings of oat bread with 6 g beta-glucan ) or control ( receiving at least five servings of wheat bread ) . Anthropometric indicators , fasting blood sugar and lipid profiles ere measured at baseline and after 6 weeks ( in the end of the intervention ) . Endothelial function was assessed using flow-mediated dilation ( FMD ) . Within the group and between group differences were investigated using paired t-test and Student ’s t-test , respectively . RESULTS Oat bread consumption could significantly reduce total cholesterol ( P = 0.029 ) . A significant increase in baseline and after ischemia brachial artery diameters at the end of the study was seen . However , it did not have a significant effect on FMD ( P = 0.825 ) . In the control group , none of the measured indices had changed significantly at the end of the study . Finally , only the mean change of brachial artery diameter after ischemia and baseline brachial artery diameter were significantly higher in the intervention group than in the control group ( P = 0.036 and P = 0.012 respectively ) . CONCLUSION Oat bread with beta-glucan could successfully reduce cholesterol levels . Furthermore , in this study oat bread did not reduce FMD more than wheat bread . Since hypercholesterolemia is a proven risk factor for endothelial dysfunction , hypercholesterolemic patients can hence be advised to eat oat bread A low-fat , low-cholesterol diet and oat bran supplementation for treatment of hypercholesterolemia were studied for their effectiveness in lowering blood lipids and their impact on dietary intake . Seventy-one free-living men and women with hypercholesterolemia ( serum cholesterol greater than 75th percentile ) were r and omly assigned to one of the following four groups : low-fat , low-cholesterol diet ( LFLC ) ; low-fat , low-cholesterol diet plus 50 gm/day oat bran ( LFLC + OB ) ; 50 gm/day oat bran supplemented diet ( OB ) ; or 42.5 gm/day processed oat bran ( ready-to-eat cereal containing beta-glucan concentrated from oat bran ) ( POB ) . Subjects assigned to regimens OB and POB were requested to add the oat supplement without making additional changes in their diet . Serum cholesterol and high-density lipoprotein cholesterol analyses were performed at 4-week intervals , and diet records were assigned and analyzed . All groups experienced significant decreases in cholesterol from original levels ( p less than .05 ) . The average decrease in total serum cholesterol varied from 10 % to 17 % , with no significant differences among the four groups . High-density lipoprotein cholesterol concentrations decreased in all groups except group 4 , in which there was a slight increase ; however , no differences were found between groups . Energy , fat , and cholesterol intakes decreased in all groups , suggesting that displacement of higher fat foods from the diet may be one of the many mechanisms whereby oat supplements lower serum cholesterol . In addition , all groups reduced their intakes of calcium , copper , folic acid , and potassium from marginal levels at the beginning of the study . ( ABSTRACT TRUNCATED AT 250 WORDS Epidemiologic studies and clinical trials have demonstrated that the unique fatty acid profile of nuts beneficially affects serum lipids/lipoproteins , reducing cardiovascular disease ( CVD ) risk .  Nuts are low in SFA and high in PUFA and monounsaturated fatty acids ( MUFA ) . Macadamia nuts are a rich source of MUFA . A r and omized , crossover , controlled feeding study ( 5-wk diet periods ) compared a Macadamia nut-rich diet [ 42.5 g ( 1.5 ounces)/8.79 MJ ( 2100 kcal ) ] [ MAC ; 33 % total fat ( 7 % SFA , 18 % MUFA , 5 % PUFA ) ] vs. an average American diet [ AAD ; 33 % total fat ( 13 % SFA , 11 % MUFA , 5 % PUFA ) ] on the lipid/lipoprotein profile of mildly hypercholesterolemic ( n = 25 ; 15 female , 10 male ) subjects .  Serum concentrations of total cholesterol ( TC ) and LDL cholesterol ( LDL-C ) following the MAC ( 4.94 + /- 0.17 mmol/L , 3.14 + /- 0.14 mmol/L ) were lower than the AAD ( 5.45 + /- 0.17 mmol/L , 3.44 + /- 0.14 mmol/L ; P < 0.05 ) . The serum non-HDL cholesterol ( HDL-C ) concentration and the ratios of TC : HDL-C and LDL-C : HDL-C were reduced following consumption of the MAC diet ( 3.83 + /- 0.17 , 4.60 + /- 0.24 , and 2.91 + /- 0.17 , respectively ) compared with the AAD ( 4.26 + /- 0.17 , 4.89 + /- 0.24 , and 3.09 + /- 0.18 , respectively ; P < 0.05 ) . There was no change in serum triglyceride concentration . Thus , macadamia nuts can be included in a heart-healthy dietary pattern that reduces lipid/lipoprotein CVD risk factors . Nuts as an isocaloric substitute for high SFA foods increase the proportion of unsaturated fatty acids and decrease SFA , thereby lowering CVD risk UNLABELLED The objective was to evaluate whether the soluble fibre Plantago ovata (Po)-husk improves cardiovascular disease ( CVD ) risk biomarkers including low-density lipoprotein cholesterol ( LDL-C ) . METHODS In a multi-centred , double-blind , placebo-controlled , parallel , r and omised trial conducted in primary care-clinics in Spain , France and Holl and , mild-moderate hypercholesterolaemic patients ( age range : 43 - 67 years ) received 14 g/d of Po-husk ( n=126 ) or placebo ( microcrystalline-cellulose 14 g/d ; n=128 ) in a low saturated fat diet for 8 weeks . Subsequently , if LDL-C remained > or = 3.35 mmol/L [ 130 mg/dL ] , participants proceeded with the fibre plus simvastatin ( 20mg/d ) for further 8 weeks . Lipid profile , blood pressure ( BP ) , insulin , oxidised LDL and some gene polymorphisms involved in CVD risk were measured . RESULTS Relative to placebo , Po-husk reduced plasma LDL-C by -6 % ( P<0.0002 ) , total cholesterol ( TC ) by -6 % , triglycerides ( TG ) by -21.6 % , apolipoprotein ( Apo ) B-100 by -6.7 % , oxidised LDL by a mean of -6.82 U/L ( 95%CI : 3.15 - 10.48 ) , insulin by -4.68 pmol/L ( 95%CI : 0.68 - 8.67 ) and systolic BP by -4.0 mm Hg ( 95%CI ; 1.2 - 6.7 ) ( P<0.05 ) . The TG-lowering effect in the Po-husk group was magnified by variants in plasminogen-activator-inhibitor ( PAI-1 ; rs1799768 ) and fatty acid-binding protein ( FABP-2 ; rs1799883 ) genes . At 16 weeks , the intra-group action of simvastatin ( 20mg/d ) added to Po-husk or placebo was a similar LDL-C reduction . CONCLUSIONS Po-husk , apart from lowering LDL-C , also reduced TG , TG related to certain gene variants , TC , Apo B-100 , oxLDL , insulin-resistance and systolic BP in mild-moderate hypercholesterolaemic individuals . Thus , the target patients to receive Po-husk would be those who present a cluster of various CVD risk factors , such as metabolic syndrome Low-glycemic index diets are associated with a wide range of benefits when followed on a chronic basis . The chronic effects , however , of the substitution of 1 meal per day are not well known in diabetic subjects . Therefore , we aim ed to evaluate whether the chronic use of a low-glycemic index breakfast ( low-GIB ) rich in low-GI carbohydrates and a modest amount of soluble fibers could have an effect on lipemia at a subsequent lunch , and improve glucose and lipid metabolism in men with type 2 diabetes . A total of 13 men with type 2 diabetes were r and omly allocated in a double-blind cross-over design to a 4-week daily intake of a low-GI versus a high-GI breakfast separated by a 15-day washout interval . The low-GI breakfast was composed of whole grain bread and muesli containing 3 g beta-glucan from oats . Low-GIB induced lower postpr and ial plasma glucose peaks than the high-GIB at the beginning ( baseline , P < .001 ) and after the 4-week intake ( P < .001 ) . The incremental area under the plasma glucose curve was also lower ( P < .001 , P < .01 , baseline , and 4 weeks , respectively ) . There was no effect on fasting plasma glucose , insulin , fructosamine , or glycosylated hemoglobin ( HbA(1c ) ) . Fasting plasma cholesterol , as well as the incremental area under the cholesterol curve , were lower ( P < .03 , P < .02 ) after the 4-week low-GIB period than after the high-GIB period . Apolipoprotein B ( apo B ) was also decreased by the 4-week low-GIB . There was no effect of the low-GI breakfast on triacylglycerol excursions or glucose and insulin responses at the second meal . The high-GIB , however , tended to decrease the amount of mRNA of leptin in abdominal adipose tissue , but had no effect on peroxisome proliferator-activated receptor gamma ( PPARgamma ) and cholesterylester transfer protein ( CETP ) mRNA amounts . In conclusion , the intake of a low-GI breakfast containing a modest amount ( 3 g ) of beta-glucan for 4 weeks allowed good glycemic control and induced low plasma cholesterol levels in men with type 2 diabetes . The decrease in plasma cholesterol associated with low-GI breakfast intake may reduce the risk of developing cardiovascular complications in subjects with type 2 diabetes
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 .