OATS AS A FUNCTIONAL FOOD FOR HEALTH.

Authors: BEHALL, KAY; HALLFRISCH, JUDITH - RETIRED DHPL

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/2005
Publication Date: 9/11/2005
Citation: Behall, K.M., Hallfrisch, J. 2005. Oats as a functional food for health. Meeting Abstract. Published: Proceedings of the American Association of Cereal Chemists International 2005 Annual Meeting. Available at http://www.aaccnet.org/meetings/pastmeetings.asp.

Interpretive Summary: None

Technical Abstract: Epidemiologic studies reported that diets rich in whole grains may protect against hypertension, stroke, cardiovascular disease, and Type 2 diabetes. Little or no protective association between refined grain intake and the risk of heart disease or Type 2 diabetes has been reported. Studies show that grains containing a high amount of soluble fiber, such as oats or barley, are more effective in lowering blood cholesterol in animals and humans than are grains containing predominantly insoluble fibers, such as wheat or rice. Oats and oat bran have been used successfully to lower blood lipids and have been promoted as lipid-lowering foods. However, little or no reduction of blood lipids has also been reported after the consumption of oats or oat bran. The amount of oats, oat bran or oat soluble fiber consumed, initial blood lipids concentration and age of the population studied may have played a role in the presence or absence of beneficial lipid lowering effects. On the basis of epidemiologic and clinical study results suggesting that oats are effective in lowering blood cholesterol levels, the U.S. Food and Drug Administration (2001) has allowed a health claim for oats and soluble fiber from oats. The recommended effective level of consumption is a minimum of four servings per day, each containing at least 0.75 g of soluble fiber for an intake of at least 3 g of soluble fiber per day from oats. A diet low in saturated fat and cholesterol in conjunction with the soluble fiber intake was recommended to reduce the risk of heart disease. Oats, barley and their soluble fiber extracts have been reported to have beneficial effects on glucose tolerance, especially with regard to the magnitude of postprandial glucose and insulin response. Beneficial health effects also include reduced insulin resistance, improved glycemic control in diabetes, and potentially, decreased risk for development of diabetes. Insulin resistance has been associated with the development of Type 2 diabetes mellitus, obesity, hypertension and ischemic heart disease, both independently and as part of the metabolic syndrome. The beneficial effects of consuming oat or barley or their soluble fiber extracts most likely occur in subjects whose elevated glucose and insulin can be modified by diet; that is, individuals who are older, overweight, or have Type 2 diabetes. The effects of soluble fibers on blood pressure are less well described. In individuals at risk for cardiovascular disease, Type 2 diabetes or hypertension, consumption of a healthy diet high in fiber from oat can lower total and LDL cholesterol, glucose, insulin and systolic and diastolic blood pressure.