Escolar Documentos
Profissional Documentos
Cultura Documentos
December 3, 2013
Abstract
Coronary heart disease, stroke and heart attacks are three medical conditions that are leading causes of death in the United States. These deaths may be prevented, and health can be improved, by focusing on one controllable risk factor; high cholesterol. Seeking an alternative to drug therapy for cholesterol-lowering benefits, there has been many studies on functional foods that may promote cardiovascular health. Oat -glucan, a soluble fiber, is one such food that has cholesterol-lowering properties. Othman, Moghadasian & Jones 2011 review article summarizes that there is scientific agreement stating that consuming daily doses of 3 grams of oat -glucan can lower low density lipoprotein and total cholesterol values by 5-10%. The Food and Drug Administration of the United States, in 1997, approved a health claim for oat -glucan, which states that there is a reduction in plasma cholesterol levels and risk of heart disease from intake of this soluble fiber. On the basis of data from over 33 clinical studies, soluble fiber has been confirmed to have cholesterol-lowering effects, and can be accepted as a functional food which has heart-healthy properties.
cholesterol into bile acids Upregulation of hepatic LDL-receptors synthesis Transportation of LDL-cholesterol from the blood into hepatocytes Plasma LDL cholesterol removal
Symbols: , increase; , decrease. Source: Othman et al., 2011, p. 306
Health Claims Initiative Support health claim (Wolever et al., 2010, p. 723)
fat and cholesterol may reduce the risk of coronary heart disease Included food items: whole oats, oat bran, whole oat flour
Current Research
Exact molecular weight and quantity of -glucan dosage for
most benefit
- 1.5 grams/day medium molecular weight versus 3 grams/day high molecular weight
(Chalton et al., 2012, p. 1046)
Mean Change at 6 Weeks: Cholesterol Levels & 1.5 g/day vs. 3 g/day -Glucan
Final Recommendations
health, which is equivalent to: 3/4 cup uncooked oats 1 cup cooked oatmeal
Total and LDL Cholesterol potentially lowered by 5-10% Beneficial for individuals with borderline cholesterol levels; a
Sources
Birklund, M., Holm, J., & nning, G. (2008). Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat -glucan containing ready meal. Annuals of Nutrition & Metabolism, (52), 83-90. doi: 10.1159/000121281 Charlton, K.E., Tapsell, L.C., Batterham, M.J., OShea, J., Thorne, R., Beck, E., & Tosh, S. (2012). Effect of 6 weeks consumption of glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. British Journal of Nutrition, 107 (7), 1037- 1047. http://dx.doi.org/10.1017/S0007114511003850 Chen, J., & Huang, X. (2009). The effects of diets enriched in beta-glucans on blood lipoprotein concentrations. Journal of Clinical Lipidology, 3 (3), 154-158. http://dx.doi.org/10.1016/j.jacl.2009.04.054 Monastyrsky, Konstantin. (2005-2013). Dietary fiber: A heart savior from heaven, or a death wish from hell. Retrieved from http://www.gutsense.org/reports/transcript.html Nichols, Anne-Marie. (2004-2013). This Mama Cooks. Retrieved from http://www.thismamacooks.com/2008/10/win-a-one-month.html Othman, R.A., Moghadasian, M.H., & Jones, P.J. (2011). Cholesterol-lowering effects of oat - glucan. Nutrition Reviews, 69 (6), 299-309. doi: 10.1111/j.1753-4887.2011.00401.x. Quaker Oats Company. (2012). Quaker History. Retrieved from http://www.quakeroats.com/about-quaker-oats/content/ quaker-history.aspx Rondanelli, M., Opizzi, A., Monteferrario, F., Klersy, C., Cazzola, R. & Cestaro, B. (2011). Beta-glucan or rice bran enriched foods: a comparative crossover clinical trial on lipidic pattern in mildly hypercholesterolemic men. European Journal of Clinical Nutrition, (65), 864-871. doi: 10.1038/ejcn.2011.48 Wolever, T.M., Tosh, S.M., Gibbs, A. L., Brand-Miller, J., Duncan, A. M., Hart, V., . . . Wood, P.J. (2010). Physiochemical properties of oat glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. American Journal of Clinical Nutrition, 92 (4). 723-732. doi: 10.3945/ajcn.2010.29174