Oat beta-glucan lowers total and LDL-cholesterol

Pomeroy, Sylvia, Tupper, Richard, Cehun-Aders, Marja and Nestel, Paul 2001, Oat beta-glucan lowers total and LDL-cholesterol, Australian journal of nutrition and dietetics, vol. 58, no. 1, pp. 51-55.

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Title Oat beta-glucan lowers total and LDL-cholesterol
Author(s) Pomeroy, Sylvia
Tupper, Richard
Cehun-Aders, Marja
Nestel, Paul
Journal name Australian journal of nutrition and dietetics
Volume number 58
Issue number 1
Start page 51
End page 55
Publisher Blackwell Publishing
Place of publication Malden, MA
Publication date 2001-03
ISSN 1032-1322
Keyword(s) glucans
low density lipoproteins
Summary Several soluble polysaccharides have been shown to have cholesterol-lowering properties and to have a role in prevention of heart disease. Major sources of one such polysaccharide (beta-glucan) are oats and barley. The aim of this study was to examine the effects on plasma lipid concentrations when beta-glucan derived from a fractionated oat preparation was consumed by people with elevated plasma lipids. A single-blind, crossover design compared plasma cholesterol, triglycerides, high density lipoproteins and low density lipoproteins (LDLs) in 14 people; in the order of low, high and low beta-glucan supplemented diets, each of three weeks duration. For the high beta-glucan diet, an average intake of 7 g per day was consumed from cereal, muffins and bread. The background diet remained relatively constant over the three test periods. Differences during the interventions were calculated by one-way repeated measures analysis of variance. Where treatments were found to be significantly different, pairwise multiple comparison procedures (Tukey Test) were carried out between the high beta-glucan and each of the low beta-glucan phases and there was a highly significant difference between treatments for plasma cholesterol (P = 0.009) and for LDL-cholesterol concentrations (P < 0.001). The differences in plasma cholesterol (6.42 +/- 0.7, 6.14 +/- 0.53, 6.44 +/- 0.67 mmol/L) and LDL-cholesterol (4.59 +/- 0.59, 4.17 +/0.58, 4.52 +/- 0.65 mmol/L) between high beta-glucan and each of the low beta-glucan treatments were significant (P < 0.05). The effect on LDLs (9% lower) is among the highest reported. The results of this study confirm that beneficial reductions in plasma cholesterol and LDL-cholesterol concentrations can be obtained with beta-glucan incorporated into a variety of foods.
Language eng
Field of Research 110199 Medical Biochemistry and Metabolomics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2001, Wiley-Blackwell
Persistent URL http://hdl.handle.net/10536/DRO/DU:30030899

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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