title: Modest doses of beta-glucan do not reduce concentrations of potentially atherogenic lipoproteins. Effects on serum lipids of adding instant oats to usual American diets. 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. Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. Lipid responses of hypercholesterolemic men to oat-bran and wheat-bran intake. An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women. Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Reduced serum cholesterol with dietary change using fat-modified and oat bran supplemented diets. Effects of oat and wheat bread consumption on lipid profile, blood sugar, and endothelial function in hypercholesterolemic patients: A randomized controlled clinical trial Oat beta-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women. Research: Treatment A randomized crossover study to assess the effect of an oat-rich diet on glycaemic control, plasma lipids and postprandial glycaemia, inflammation and oxidative stress in Type 2 diabetes Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia A controlled study of consumption of beta-glucan-enriched soups for 2 months by type 2 diabetic free-living subjects. Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. Effect of an Oat Bran Enriched Diet on the Atherogenic Lipid Profile in Patients with an Increased Coronary Heart Disease Risk A randomized controlled trial of dietary fiber intake on serum lipids Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Do whole-grain oat cereals reduce the need for antihypertensive medications and improve blood pressure control? Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Four-week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men. Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia Serum lipid response to a fat-modified, oatmeal-enhanced diet. Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal Cookies enriched with psyllium or oat bran lower plasma LDL cholesterol in normal and hypercholesterolemic men from Northern Mexico. Effect of oat bran on plasma cholesterol and bile acid excretion in nine subjects with ileostomies. Cholesterol-lowering benefits of oat-containing cereal in Hispanic americans. Comparison of the effects of oat bran and low-fiber wheat on serum lipoprotein levels and blood pressure. The addition of oatbran to a low fat diet has no effect on lipid values in hypercholesterolaemic subjects. Oat bran lowers plasma cholesterol levels in mildly hypercholesterolemic men. The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. Effect of oatbran on mild hyperlipidaemia. Oats and soy in lipid-lowering diets for women with hypercholesterolemia: is there synergy? Oat bran concentrate bread products improve long-term control of diabetes: a pilot study. A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects: relation to apolipoprotein E phenotype. Effect of oat consumption on lipid profiles in hypercholesterolemic adults. Oat bran and cholesterol reduction: evidence against specific effect 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.
abstract: 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 This study was design ed as a test of the serum lipid response and dietary adaptation to recommended daily inclusion of instant oats in an otherwise regular diet . Hypercholesterolemic adults were r and omly assigned to a control or intervention group . Participants in the intervention group were given packages of instant oats and requested to eat two servings per day ( approximately two ounces dry weight ) , substituting the oats for other carbohydrate foods in order to maintain baseline calorie intake and keep weight stable . Serum lipids were measured in blood collected by venipuncture at baseline , four weeks , and eight weeks . Baseline mean total cholesterol ( TC ) levels were 6.56 mmol/L and 6.39 mmol/L for intervention and control groups , respectively . After eight weeks , mean serum total cholesterol of the intervention group was lower by -0.40 mmol/L , and mean net difference in TC between the two groups was 0.32 mmol/L ( 95 % CI : 0.09 , 0.54 ) . Low-density lipoprotein-cholesterol was similarly reduced with mean net difference of 0.25 mmol/L ( 95 % CI : 0.02 , 0.48 ) between the two groups . Mean soluble fiber intake increased along with slight self-imposed reductions in mean total fat , saturated fat , and dietary cholesterol intake in the intervention group . Neither group changed mean body weight . Daily inclusion of two ounces of oats appeared to facilitate reduction of serum total cholesterol and LDL-C in these hyperlipidemic individuals 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 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 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 The hypocholesterolemic effects of oat bran ( OB ) have been recently challenged . To carefully document the hypocholesterolemic effects of OB , 20 hypercholesterolemic men admitted to a metabolic ward were r and omly allocated to either OB or wheat bran ( WB ) for 21 d after a 7-d control-diet period . Control and treatment diets were design ed to be identical in energy content and nutrients , differing only in the amount of soluble fiber . After 21 d , OB significantly decreased total cholesterol by 12.8 % ( P less than 0.001 ) , low-density-lipoprotein cholesterol by 12.1 % ( P less than 0.004 ) , and apolipoprotein B-100 by 13.7 % ( P less than 0.001 ) whereas WB had no significant effect . High-density-lipoprotein cholesterol and apolipoprotein A-I did not change significantly in either group . Serum triglycerides decreased by 10 % in both groups but the decrease was only significant ( P less than 0.04 ) in WB subjects . OB but not WB significantly reduced total cholesterol and other atherogenic lipoprotein fractions independent of other dietary changes Hypertension , dyslipidemia and overweight contribute substantially to cardiovascular disease risk . One of the most effective methods for improving high blood pressure and lipid profiles is loss of excess weight . Other recommendations for reducing cardiovascular risk include changes in dietary micronutrient , macronutrient and fiber intakes . To better define a diet for reduction in cardiovascular risk , 43 adults ( body mass index 26.4 + /- 3.3 , range 20.5 - 33.9 kg/m(2 ) ) participated in an 8-wk study to determine the effects of two diets on weight , blood pressure , lipids and insulin sensitivity . For 2 wk , weight was maintained and all subjects consumed a control diet . For the next 6 wk , subjects consumed one of two hypocaloric diets ( maintenance energy minus 4.2 MJ/d ) : the control diet ( n = 21 ) or a diet containing oats [ 45 g/(4.2 MJ dietary energy . d ) , n = 22 ] . There was no significant difference between groups in changes in weight loss ( control -4.0 + /- 1.1 kg , oats -3.9 + /- 1.6 kg , P = 0.8 ) . The oats diet result ed in greater decreases in mean systolic blood pressure ( oats -6 + /- 7 mm Hg , control -1 + /- 10 mm Hg , P = 0.026 ) , whereas diastolic blood pressure change did not differ between the two groups ( oats -4 + /- 6 mm Hg , control -3 + /- 5 mm Hg , P = 0.8 ) . The oat diet result ed in significantly greater decreases in total cholesterol ( oats -0.87 + /- 0.47 mmol/L , control -0.34 + /- 0.5 mmol/L , P = 0.003 ) and LDL cholesterol ( oats -0.6 + /- 0.41 mmol/L , control -0.2 + /- 0.41mmol/L , P = 0.008 ) . In summary , a hypocaloric diet containing oats consumed over 6 wk result ed in greater improvements in systolic blood pressure and lipid profile than did a hypocaloric diet without oats 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 AIM Previous studies have shown that the water-soluble dietary fibre betaglucan , a natural component of oats , reduces cholesterol and postpr and ial hyperglycaemia . The aim of the present study was to investigate the effect of betaglucan-enriched bread consumption on the lipid profile and glucose homoeostasis of patients with type 2 diabetes ( T2D ) . METHODS We conducted a r and omized , double-blind study in which 46 patients with T2D and LDL-C greater than 3.37 mmol/l ( 130 mg/dl ) were r and omized to incorporate into their diet , for 3 weeks , either bread enriched with betaglucan ( providing 3g/day of betaglucan ) or white bread without betaglucan . RESULTS The consumption of bread containing betaglucan led to significant reductions ( vs the control group ) in LDL-C of 0.66 mmol/l ( 15.79 % ) versus 0.11 mmol/l ( 2.71 % ) ( P=0.009 ) , in total cholesterol of 0.80 mmol/l ( 12.80 % ) versus 0.12 mmol/l ( 1.88 % ) ( P=0.006 ) , in Fasting plasma insulin ( FPI ) of 3.23 microU/ml versus an increase of 3.77 microU/ml ( P=0.03 ) and in Homa-IR ( Homoeostasis model assessment -insulin resistance ) by 2.08 versus an increase of 1.33 ( P=0.04 ) . CONCLUSIONS Betaglucan enriched bread may contribute to the improvement of the lipid profile and insulin resistance in patients with T2D 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 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 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 Aims In the UK , lifestyle intervention is first-line management in Type 2 diabetes . It is unclear what type of diet is most efficacious for improving glycaemic control . This study investigated the effects of an oat-enriched diet on glycaemic control , postpr and ial glycaemia , inflammation and oxidative stress compared with st and ard dietary advice . Methods In a r and omized crossover design , 27 volunteers with Type 2 diabetes , managed on diet and lifestyle only , were observed for two consecutive 8-week periods following either the oat-enriched diet or re-enforced st and ard dietary advice . Volunteers attended at baseline ( habitual intake ) and 8 and 16 weeks . Measurements included basic clinical measurements and fasted and postpr and ial ( 3-h ) glucose and insulin in response to a healthy test meal . Markers of inflammation and oxidative stress , including high-sensitivity C-reactive protein , interleukin 6 , interleukin 18 , tumour necrosis factor-alpha , adiponectin , thiobarbituric acid reactive substances , oxygen radical antioxidant capacity , oxidized LDL and urinary isoprostanes , were also measured at fasting and in the postpr and ial period . Results There were no diet-related effects on glycaemic control or glycaemic or insulinaemic responses to the test meal . Total cholesterol ( 5.1 ± 1.0 vs. 4.9 ± 0.8 mmol/l , P = 0.019 ) concentrations declined following the oat-enriched diet compared with st and ard dietary advice . There was a postpr and ial decline in adiponectin concentration ( P = 0.009 ) , but no effect of dietary intervention . None of the measures of oxidative stress or inflammation were altered by the oat-enriched diet compared with st and ard dietary advice . Conclusion The oat-enriched diet had a modest impact on lipid lowering , but did not impact on oxidative stress or inflammation in these volunteers with Type 2 diabetes 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 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 Type 2 diabetes is associated with a higher cardiovascular risk and there has been a growing interest in using dietary intervention to improve lipid profile and glucose control . The present work aims at analysing the effects of the enrichment of a normal diet with beta-glucan ( 3.5 g/d ) in free-living type 2 diabetic subjects for 2 months , using a palatable soup . This trial was a parallel , placebo-controlled , double-blinded r and omised study performed in fifty-three type 2 diabetic subjects . During a 3-week run-in period , subjects daily consumed a ready meal control soup ( without beta-glucan ) . For the following 8 weeks , subjects were r and omly assigned to consume daily either a control soup or a beta-glucan soup .  Changes in lipid profile ( total cholesterol ( TC ) , HDL- and LDL-cholesterol ( HDLc and LDLc ) , apo B and TAG ) and in glucose control ( HbA1c and fasting glucose ) were measured . There was no significant alteration in lipid profile in the two groups ( TC , HDLc , LDLc and apo B ) . TAG decreased significantly in the beta-glucan group compared with the control group ( - 0.12 ( SD 0.38 ) v. 0.12 ( SD 0.44 ) mmol/l , P = 0.03 ) . HbA1c and fasting glucose were not reduced in any group . A single daily ingestion of 3.5 g beta-glucan , as required by official dietary recommendations , for 8 weeks did not change the lipid profile and HbA1c in type 2 diabetic subjects . To improve the metabolic profile of type 2 diabetic subjects in the long term , the quantity , the food vectors and the tolerability of beta-glucan products may be re-evaluated 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 Aim : To study whether an oat bran enriched diet has a specific effect in lowering total and low-density lipoprotein cholesterols , in addition to caloric and fat restriction . Methods : We performed a r and omized , controlled , parallel-group , single-centre study in which 1,994 patients from the Wehrawald Hospital ( Todtmoos , Germany ) were screened and 235 met the criteria male gender , hypercholesterolemia , and overweight . All patients in the Wehrawald Hospital took part in a 4-week st and ardized inpatient lifestyle health program consisting of dietary intervention , increased physical activity , and health education . Caloric restriction , fat modification , and oat bran supplementation were part of the nutritional regimen within the lifestyle health program . Ninety-nine patients were r and omized to a fat-modified diet with caloric restriction and a daily intake of 35–50 g oat bran and 136 patients to a fat-modified , oat bran-free diet with caloric restriction .  Fifty-three male overweight but normocholesterolemic subjects were selected as controls . Results : The most significant decreases in total cholesterol ( –67.7 ± 37.2 mg/dl ; p < 0.01 ) , low-density lipoprotein cholesterol ( –56.3 ± 35.1 mg/dl ; p < 0.01 ) , and apolipoprotein B ( –42.4 ± 34.1 mg/dl ; p < 0.01 ) were found with the combination of the fat-modified and oat bran enriched food . Conclusions : Added to a fat-modified diet , oat bran within a practical range of intake significantly reduces total cholesterol , low-density lipoprotein cholesterol , and apolipoprotein B. These beneficial effects occurred independent of covariables such as physical activity or caloric and fat restriction in the diet Objective : Clinical trials have indicated that water-soluble fiber from oats reduces serum cholesterol among hypercholesterolemic patients on a low-fat diet . We examined the effect of dietary fiber intake on serum lipids among persons without hypercholesterolemia . Design : R and omized controlled trial . Setting and subjects : We recruited 110 participants who were aged 30–65 years and had a serum cholesterol level < 240 mg/dl from community . Intervention : Study participants were r and omly assigned to receive 8 g per day of water-soluble fiber from oat bran or a control intervention . Results : At baseline , the mean levels of serum cholesterol and other measured variables were comparable between the high-fiber and control groups . Over the 3-month intervention , mean changes ( 95 % confidence interval ( CI ) ) in total , HDL- , and LDL-cholesterol were −2.42 mg/dl ( −8.90 to 4.05 mg/dl ; P=0.46 ) , −0.24 mg/dl ( −2.19 to 1.71 mg/dl ; P=0.81 ) , and −1.96 mg/dl ( −7.32 to 3.40 mg/dl ; P=0.47 ) in the fiber group and −0.02 mg/dl ( −5.29 to 5.26 mg/dl ; P=0.99 ) , 1.42 mg/dl ( −0.74 to 3.59 mg/dl ; P=0.19 ) , and −0.64 mg/dl ( −5.30 to 4.03 mg/dl ; P=0.79 ) in the control group , respectively . The net changes ( 95 % confidence interval ) in total , HDL- , and LDL-cholesterol were −2.40 mg/dl ( −10.6 to 5.81 mg/dl ; P=0.56 ) , −1.66 mg/dl ( −4.55 to 1.22 mg/dl ; P=0.26 ) and −1.33 mg/dl ( −8.33 to 5.68 mg/dl ; P=0.71 ) , respectively . Conclusions : Our study does not support the hypothesis that water-soluble fiber intake from oat bran  reduces total and LDL-cholesterol in study participants with a normal serum cholesterol level 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 OBJECTIVES Our study compared 2 whole grain oat-based cereals with 2 refined grain wheat-based cereals to determine their effects on the need for antihypertensive medications in people with high blood pressure ( BP ) . STUDY DESIGN This 12-week , r and omized controlled parallel-group trial with = 6 weeks of voluntary follow-up was design ed to investigate the antihypertensive effects of oats . After 4 weeks of baseline feeding , medication dose was maintained or reduced by half or completely throughout the middle 4 weeks of the study . In the final 4 weeks , participants continued cereal consumption ; medication was adjusted according to the protocol . POPULATION Men and women ( n = 88 ) being treated for hypertension with a mean baseline BP below 160/100 . OUTCOMES MEASURED Primary study outcomes included change in SBP and DBP as well as antihypertensive medication reduction . Secondary measures included blood lipid , fasting glucose , and insulin levels and side effects related to elevated BP and increased dietary fiber intake . RESULTS Seventy-three percent of participants in the oats group versus 42 % in the control group were able to stop or reduce their medication by half . Treatment group participants whose medication was not reduced had substantial decreases in BP . The oats group experienced a 24.2-mg/dL reduction in total cholesterol levels , a 16.2-mg/dL decrease in low-density lipoprotein cholesterol levels , and a 15.03-mg/dL drop in plasma glucose levels vs controls . CONCLUSIONS Results suggest that a diet containing soluble fiber-rich whole oats can significantly reduce the need for antihypertensive medication and improve BP control . Considering the lipid and glucose improvements as well , increased consumption of whole oats may significantly reduce cardiovascular disease risk 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 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 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 purpose of this study was to confirm and extend previous findings that serum cholesterol response to a fat-modified diet is enhanced by oat fiber .  Participants ( n = 236 ) were recruited from the Continental Illinois National Bank in Chicago . Data including weight , serum lipid level , lipoproteins , and 3-day food records were collected at baseline and every 4 weeks for 12 weeks . All participants were instructed to follow the fat-modified ( Phase II ) diet recommended by the American Heart Association ( AHA ) . After 4 weeks , participants were r and omly assigned to one of two groups . While both groups continued to follow the AHA diet , Group 1 was instructed to include 2 oz ( 56 g , dry wt ) of oatmeal , isocalorically substituted for other carbohydrate foods . Group 2 served as the control and consumed no oat products throughout the study .  Serum cholesterol values at baseline and after 4 weeks of the AHA diet were similar for both groups ( 203.9 and 193.0 mg/dl for Group 1 and 205.3 and 194.5 mg/dl for Group 2 ) . After 4 weeks of oatmeal intervention , mean group differences were -6.8 and -2.1 mg/dl ( P = 0.008 one-tailed t test ) for Groups 1 and 2 , respectively . Following an additional 4 weeks of oatmeal intervention , the Group 1 mean cholesterol increased slightly ( 0.9 mg/dl ) , while the Group 2 level decreased slightly ( -0.7 mg/dl ) . Overall serum cholesterol responses for the two groups from Visit 2 to Visit 4 were -6.0 and -2.8 mg/dl for Groups 1 and 2 , respectively ( P = 0.074 , one tail ) . Changes in weight were small and nonsignificant . Subgroup analyses revealed greater reductions in serum cholesterol among participants with the highest baseline serum cholesterol ( -8.0 mg/dl vs -1.7 mg/dl for Subgroups 1 and 2 , respectively ) . These data support previous findings that inclusion of oatmeal in a fat-modified diet is helpful in lowering serum cholesterol , particularly for individuals with elevated serum cholesterol levels 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 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 A higher excretion of dry matter , fat , nitrogen , energy , and total bile acids in ileal effluents ; a lower plasma low-density-lipoprotein ( LDL ) and total cholesterols ( 12.1 % and 9.0 % lower respectively ) ; but no change in plasma high-density-lipoprotein ( HDL ) cholesterol or apolipoproteins A-I and B were observed in nine subjects with ileostomies when they consumed an oat-bran , bread-based , high-fiber diet ( HFD ) as compared with a wheat-flour , bread-based , low-fiber diet ( LFD ) for 3 wk with a crossover design . Of the nine subjects only the subjects with a low daily excretion of bile acids had an elevated excretion of total bile acids during the HFD compared with the LFD . Total cholesterol , LDL cholesterol , and apolipoprotein B in plasma also decreased by 11.3 % , 15.3 % , and 10.7 % , respectively , after consumption of the HFD for 3 wk 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 Previous studies have shown that supplementation of the diet with oat bran may lower serum cholesterol levels . However , it is not known whether oat-bran diets lower serum cholesterol levels by replacing fatty foods in the diet or by a direct effect of the dietary fiber contained in oat bran . To determine which is the case , we compared the effect of isocaloric supplements of high-fiber oat bran ( 87 g per day ) and a low-fiber refined-wheat product on the serum lipoprotein cholesterol levels of 20 healthy subjects , 23 to 49 years old . After a one-week base-line period during which they consumed their usual diets , the subjects were given each type of supplement for six-week periods in a double-blind , crossover trial . Mean serum cholesterol levels ( + /- SD ) were not significantly different during the high-fiber and low-fiber periods : total cholesterol , 4.44 + /- 0.73 and 4.46 + /- 0.64 mmol per liter ( 172 + /- 28 and 172 + /- 25 mg per deciliter ) ; low-density lipoprotein , 2.69 + /- 0.63 and 2.77 + /- 0.59 mmol per liter ( 104 + /- 24 and 107 + /- 23 mg per deciliter ) ; and high-density lipoprotein , 1.40 + /- 0.39 and 1.32 + /- 0.39 mmol per liter ( 54.2 + /- 15.0 and 50.9 + /- 15.2 mg per deciliter ) , respectively . However , both types of supplements lowered the mean base-line serum cholesterol level , 4.80 + /- 0.80 mmol per liter ( 186 + /- 31 mg per deciliter ) , by 7 to 8 percent ( 95 percent confidence interval for high fiber , 11 to 4 percent , and for low fiber , 11 to 3 percent ) . The subjects ate less saturated fat and cholesterol and more polyunsaturated fat during both periods of supplementation than at base line . Those changes in dietary fats were sufficient to explain all of the reduction in serum cholesterol levels caused by the high-fiber and low-fiber diets . The average blood pressure was 112/68 mm Hg at base line and did not change during either dietary period . We conclude that oat bran has little cholesterol-lowering effect and that high-fiber and low-fiber dietary grain supplements reduce serum cholesterol levels about equally , probably because they replace dietary fats AIMS to assess the hypocholesterolaemic effect of adding 50 g of oatbran to the diet of hypercholesterolaemic subjects already prescribed a diet with less than 30 % of energy from fat . METHODS twenty-nine volunteers aged 21 - 67 years with total serum cholesterol levels 5.59 - 8.5 mmol/L prescribed a diet containing less than 30 % of energy intake as fat , and with a body mass index between 19.8 and 29.3 , were enrolled in a crossover study to assess the effect of the addition to the diet of 50 g daily of oatbran . After six weeks of an oat-free control diet , subjects were r and omised to eat 50 g daily of oatbran or to continue on the oat-free diet . Six weeks later the subjects crossed to the alternative diet for a further six week period . Lipid levels were assessed in weeks five and six of each study period . RESULTS twenty-four subjects completed the study consuming 51.7 ( SD 15.5 ) g of oatbran daily during the treatment phase . No significant difference was seen between the oatbran and control diet periods in body mass index , energy or fat intake , or in total cholesterol , LDL and HDL fractions , apolipoprotein A1 and B levels , or triglyceride levels . Considerable variation was observed between the paired lipid results . CONCLUSIONS ingestion of 50 g of oatbran daily by hypercholesterolaemic subjects on a low fat diet showed no influence on serum lipid levels . The importance of using at least duplicate sample s in assessing changes in lipid values is emphasised 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 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 determine whether adding 60 g oatbran per day to a low saturated fat ,  low cholesterol  diet has any additional effect of lowering serum lipids . DESIGN A double blind , prospect i ve , r and omised , placebo controlled crossover study . SETTING Lipid clinic in a teaching hospital . SUBJECTS Thirty-seven subjects ( 16 men , 21 women ) with serum cholesterol of 5.5 - 8.0 mmol/L were recruited from staff and medical clinics . All subjects were aware of their hyperlipidaemia and no subject was previously treated with lipid lowering agents . INTERVENTIONS After an eight-week diet period subjects were r and omised to receive two muffins per day containing either 60 g of oatbran or the equivalent amount of fibre from wheatbran in a double blind crossover study . MAIN OUTCOME MEASURES Measurement of lipids , lipoproteins and biochemical parameters at the end of each eight-week period . RESULTS Mean serum lipid levels at the end of the oatbran and wheatbran periods were significantly different from each other only for low density lipoprotein ( LDL ) cholesterol ( oatbran , 4.67 mmol/L ; SD , 0.85 ; and wheatbran , 4.95 mmol/L ; SD , 0.81 ; P < 0.01 ) , the LDL/HDL ( high density lipoprotein ) ratio ( oatbran , 3.68 ; SD , 1.25 ; and wheatbran , 4.01 ; SD , 1.25 ; P < 0.001 ) and apoprotein B ( oatbran , 1.03 g/L ; SD , 0.21 ; and wheatbran , 1.08 g/L ; SD , 0.19 ; P < 0.05 ) . CONCLUSION Oatbran fibre is more effective than wheatbran fibre in lowering cholesterol in subjects with mild hyperlipidaemia who are already on a low saturated fat , low cholesterol diet OBJECTIVES To study possible synergistic effects of oats and soy on reducing total and low-density lipoprotein cholesterol ( LDL-C ) concentrations in human beings and the efficacy and feasibility of including these adjustments to a National Cholesterol Education Program Step I diet . SUBJECT/ SETTING : One hundred twenty-seven postmenopausal women with moderate hypercholesterolemia were recruited from a large Midwestern workforce and senior centers in the surrounding community . Intervention and clinical visits were conducted in these same facilities . DESIGN After a 3-week lead-in period on the Step I diet , participants were r and omly assigned to 1 of 4 dietary treatments for an additional 6 weeks : an oats/milk group , a wheat/soy group , an oats/soy group , and a wheat/milk group . Clinical measurements included blood draws , body weight and height , blood pressure , and medical history data . Three-day food records were collected at baseline and Weeks 3 and 9 of the intervention . R and omization was stratified based on the status of hormone replacement therapy and was blocked with sizes 4 or 8 for group assignment . RESULTS After 3 weeks on the Step I diet , total cholesterol , LDL-C , and triglyceride levels ; total fat and saturated fat intake , dietary cholesterol intake , Keys score , and body mass index were all reduced . Following an additional 6 weeks on the Step I diet plus intervention , total cholesterol and LDL-C were further reduced for both the oats/soy group and oats/milk group . There were no significant further changes in total cholesterol , LDL-C , or high-density lipoprotein cholesterol levels in the wheat/soy and wheat/milk groups . Body mass index remained stable in all groups from Week 3 to Week 9 . APPLICATIONS Nonpharmacologic dietary interventions like the Step I diet are feasible in a community setting and can produce rapid and significant lipid-lowering benefits . Daily consumption of 2 servings of oats can contribute to further lipid alterations in this population although soy intake at this dose may not . Palatability and convenience are important considerations in achieving dietary adherence 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 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 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 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 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
target: 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
background: 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 .