Study Revisits Cholesterol Health Benefits of Oats

by | Jul 1, 2008 | 2008, Blood Lipids, Cardiovascular Health, Whole Grains

Written by Greg Arnold, DC, CSCS.  The researchers concluded that “the consumption of oats and oat-based products should be encouraged as part of an overall lifestyle …approach for the prevention of cardiovascular disease.”

More than a decade ago, the US Food and Drug Administration (FDA) approved the first food-specific health claim for foods containing whole oat sources of soluble fiber (oats, oat bran, and oat flour) and reduced risk of coronary heart disease (CHD) (1,2). Based on evidence showing that consumption of whole-oat sources decreases total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) concentrations, the FDA was able to provide “a high level of confidence” that oats would be able to positively affect heart health and CHD. This condition affects more than 16 million Americans, caused 451,326 deaths in 2004 and is the single leading cause of death in America today (3).

Now a new review of this cholesterol health property of oats (4) has again confirmed this relationship. In the study, researchers cited significant studies on oat consumption and CHD since 1997. The Joint Health Claims Initiative (JHCI), based in the United Kingdom, involved collaboration with consumer organizations, enforcement authorities, and industry trade groups. In 2004, they concluded that science substantiates a relationship between the consumption of whole oat sources of soluble fiber and a reduction of blood cholesterol (5). Another review done by the Cochrane Collaboration (6), an international not-for-profit organization that produces systematic reviews of health care interventions, included five studies done since 1997. This review found that oat consumption could reduce the risk of CHD by as much as 15% because of its ability to maintain healthy levels of LDL cholesterol.

When examining how oats provide this cholesterol health benefit, the researchers pointed to the soluble fiber in oats (beta-glucan), which maintains healthy cholesterol levels (7) by having positive effects on liver function (8, 9). Research has also found that beta-glucan helps maintain healthy insulin levels (10).

The researchers then went on to cite that oat consumption in the U.S. (3.4 lbs per person per year) is “dramatically lower” than other common grains (rice at 14.9 lb; corn flour, meal, grits, and hominy at 18.6 lb; and wheat at 94.6 lb per year), most of which are refined before they enter the consumer food supply (11).

Although they didn’t make any specific recommendations on the amount of oat consumption required to achieve cholesterol health benefits, the researchers concluded that “the consumption of oats and oat-based products should be encouraged as part of an overall lifestyle …approach for the prevention of cardiovascular disease.”

Source: Andon, Mark B., and James W. Anderson. “State of the art reviews: the oatmeal-cholesterol connection: 10 years later.” American Journal of Lifestyle Medicine 2.1 (2008): 51-57.

Copyright © 2008 Sage Publications

Posted July 1, 2008

References:

  1. US Department of Health and Human Services, Food and Drug Administration. Health claims: oats and coronary heart disease—proposed rule. Fed Regist. 1996;61:296-337.
  2. US Department of Health and Human Services, Food and Drug Administration. Health claims: oats and coronary heart disease—final
  3. “Cardiovascular Disease Statistics” posted on The American Heart Association website.
  4. Andon MB. State of the Art Reviews: The Oatmeal-Cholesterol Connection: 10 Years Later. American Journal of Lifestyle Medicine 2008 2: 51-57
  5. Joint Health Claims Initiative. Final report on a generic health claim for oats and reduction of blood cholesterol.
  6. Kelly SAM, Summerbell CD, Brynes A, Whittaker V, Frost G. Wholegrain cereals for coronary heart disease. Cochrane Database Syst Rev. 2007;2:CD005051. www3.interscience.wiley.com/cgibin/mrwhome/106568753/HOME.
  7. Mensink RP. ß-Glucan incorporated into a fruit drink effectively lowers serum LDL-cholesterol concentrations. Am. J. Clinical Nutrition, Mar 2006; 83: 601 – 605.
  8. Andersson M, Ellegard L, Andersson H. Oat bran stimulates bile acid synthesis within an 8 h as measured by 7-alphahydroxy- 4-cholesten-3-one. Am J Clin Nutr. 2002;76:1111-1116.
  9. Ellegard L, Andersson H. Oat bran rapidly increases bile acid excretion and bile acid synthesis: an ileostomy study. Eur J Clin Nutr. 2007;61:938-945.
  10. Maki KC. Effects of consuming foods containing oat beta-glucan on blood pressure, carbohydrate metabolism and biomarkers of oxidative stress in men and women with elevated blood pressure. Eur J Clin Nutr advance online publication, December 6, 2006; doi:10.1038/sj.ejcn.1602562
  11. Carlson A, Mancino L, Lino M. Nutrition insight 32: grain consumption by Americans. 2005. US Department of Agriculture, Center for Nutrition Policy and Promotion.