Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men. Lipid profiles after the daily consumption of an oat-based cereal: a controlled crossover trial. Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. Oat bran and cholesterol reduction: evidence against specific effect Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Oat-bran intake selectively lowers serum low-density lipoprotein cholesterol concentrations of hypercholesterolemic men. [Cholesterol-lowering effect of oat]. 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. Cookies enriched with psyllium or oat bran lower plasma LDL cholesterol in normal and hypercholesterolemic men from Northern Mexico. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women.
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 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 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 Water-soluble fiber has been reported to reduce serum cholesterol and consequently , oat bran , which has a high soluble-fiber content , has been recommended as part of a lipid-lowering diet . However , a recent small study of 20 volunteers with low mean serum cholesterol concentrations ( 4.8 mmol/L ) demonstrated no lipid-lowering effect of oat bran . The present study investigated 64 volunteers with cholesterol concentrations much more typical of the UK population ( 6 mmol/L ) . Subjects were r and omly allocated to receive either a normal-sized helping of an oat-based cereal or a cereal containing no oats for 4 wk and then crossed over to the alternative regimen for a further 4 wk . Small ( 2.23 % and 4.55 % ) but significant ( P < 0.04 and P < 0.05 ) reductions in total and low-density-lipoprotein cholesterol , respectively , were observed in association with the consumption of oat-based cereal . These data support the view that consumption of oat-based cereals may well contribute usefully to a lipid-lowering diet 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 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 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 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 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 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 Abstract Most placebo‐controlled studies testing the hypo‐cholesterolaemic action of oat bran have compared high fibre against low fibre diets . To determine whether oat bran had greater cholesterol‐lowering action than another source of fibre ( wheat bran ) we compared the effect of breads of similar total fibre content containing either oat bran or additional wheat bran .  Twelve hyperlipidaemic subjects ( 38–66 years ) were stabilised on lipid‐lowering diets for at least three months prior to the study . Subjects were given each type of bread for four‐week periods in a single‐blind , cross‐over design 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 To evaluate selected metabolic effects of plant fibers , we fed control and oat-bran diets in an alternating sequence to eight men with previously documented hypercholesterolemia . The two solid diets differed only in the inclusion of 100 g of oat bran in the test diet . We r and omized diet sequences and the measured intakes of carbohydrate , protein , fat , and cholesterol were virtually identical on the two diets . Serum total cholesterol concentrations were stable on control diets whereas a progressive reduction was observed in seven men on oat-bran diets . On oat-bran diets , average reductions in serum total cholesterol concentrations were 13 % ( p less than 0.01 , N = 8) ; plasma low-density lipoprotein cholesterol concentrations were 14 % lower ( p less than 0.05 ) while high-density lipoprotein cholesterol concentrations were not changed . Fasting and postpr and ial serum glucose , insulin , and triglyceride concentrations were similar on the two diets . Fecal excretion of total bile acids was 54 % higher ( p less than 0.001 ) on oat-bran diets than on control diets but neutral steroid excretion was slightly lower while on oat bran . Palatable and inexpensive high-fiber foods such as oat bran may have a role in the treatment of certain patients with hypercholesterolemia Use of oat-supplement has been advocated to reduce serum cholesterol concentration . In order to study the effect of a daily dietary supplement of oats on lipid levels we performed three controlled clinical trials in healthy Norwegians and patients with hypercholesterolemia . The studies lasted 3 - 5 weeks , and oats were added to the diet in bread , breakfast cereals , porridge or crispbread . The serum cholesterol concentrations were reduced by 2.5 - 5 % in four of the five groups with an oat-supplemented diet . No effect was found in the group who ate crispbread . Lipid levels remained unchanged in the three control groups . We conclude that oat products have a small but significant cholesterol-lowering effect when given as a supplement to the ordinary Norwegian diet 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 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 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
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 .