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Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects.
Eur J Clin Nutr. 1994 Jul; 48(7):465-74.EJ

Abstract

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 designed 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 randomized, cross-over design with a 3 week wash-out between phases. Consumption was equivalent to a daily dose of about 70 g of oat bran.

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.

Authors+Show Affiliations

Division of Endocrinology and Metabolism, Ottawa Civic Hospital, University of Ottawa, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

7956987

Citation

Braaten, J T., et al. "Oat Beta-glucan Reduces Blood Cholesterol Concentration in Hypercholesterolemic Subjects." European Journal of Clinical Nutrition, vol. 48, no. 7, 1994, pp. 465-74.
Braaten JT, Wood PJ, Scott FW, et al. Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Eur J Clin Nutr. 1994;48(7):465-74.
Braaten, J. T., Wood, P. J., Scott, F. W., Wolynetz, M. S., Lowe, M. K., Bradley-White, P., & Collins, M. W. (1994). Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition, 48(7), 465-74.
Braaten JT, et al. Oat Beta-glucan Reduces Blood Cholesterol Concentration in Hypercholesterolemic Subjects. Eur J Clin Nutr. 1994;48(7):465-74. PubMed PMID: 7956987.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. AU - Braaten,J T, AU - Wood,P J, AU - Scott,F W, AU - Wolynetz,M S, AU - Lowe,M K, AU - Bradley-White,P, AU - Collins,M W, PY - 1994/7/1/pubmed PY - 1994/7/1/medline PY - 1994/7/1/entrez SP - 465 EP - 74 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 48 IS - 7 N2 - 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 designed 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 randomized, cross-over design with a 3 week wash-out between phases. Consumption was equivalent to a daily dose of about 70 g of oat bran. 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. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/7956987/Oat_beta_glucan_reduces_blood_cholesterol_concentration_in_hypercholesterolemic_subjects_ L2 - https://medlineplus.gov/cholesterollevelswhatyouneedtoknow.html DB - PRIME DP - Unbound Medicine ER -