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SOLUBLE FIBER AND CHOLESTEROL: THE FUNCTIONALITY OF OAT -GLUCAN

Kimberly L. Scannevin The Sage Colleges

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.

Oat -Glucan Properties


Soluble fiber Highly viscous (Othman et al., 2011, p. 299) Gel-forming (Rondanelli et al., 2011, p. 869) Cholesterol-lowering ability (Othman et al., 2011, p. 299)

Stable to heat (Chen & Huang, 2009, p. 155)

Oat -Glucan Chemical Structure

Glucose residues joined by a beta linkage


Image source: Othman et al., 2011, p. 300 Text: Chen & Huang, 2012, p. 154

Mechanisms for Cholesterol-Lowering Impact of Glucan


Viscosity in the gastrointestinal tract

Intestinal uptake of dietary cholesterol


Hepatic conversion of cholesterol into bile acids Reabsorption of bile acids and its return to the liver
Symbols: , increase; , decrease. Source: Othman et al., 2011, p. 306

Mechanisms for Cholesterol-Lowering Impact of Glucan


Hepatic bile acid concentrations results in: Hepatic cholesterol pools Activity of CYP7A1 enzyme, which converts

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

Oat -Glucan & Cholesterol Lowering Claims


Quaker Oats Company petitions FDA for health claim in 1995
(Othman et al., 2011, p. 300)

Relationship between soluble fiber and decrease in

cholesterol recognized in 1997 (Othman et al., 2011, p. 300)


Based on data from 33 clinical studies (Othman et al., 2011, p. 300)
Significant cholesterol decrease found in 21 studies
(Othman et al., 2011, p. 300)

French Food Safety Agency and United Kingdoms Joint

Health Claims Initiative Support health claim (Wolever et al., 2010, p. 723)

Approved Oat -Glucan Health Claim


Soluble fiber from foods along with a diet low in saturated

fat and cholesterol may reduce the risk of coronary heart disease Included food items: whole oats, oat bran, whole oat flour

Text source: Othman et al, 2011, p. 300

Image sources: http://www.quakeroats.com/about-quaker-oats/content/quaker-history.aspx, www.thismamacooks.com & www.gutsense.org

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)

- glucan mode of administration and consumption

frequency - More frequent servings versus one or two servings,


supplementing soups and other foods as a cholesterol-lowering additive
(Birklund et al., 2008, p. 84-88)

Mean Change at 6 Weeks: Cholesterol Levels & 1.5 g/day vs. 3 g/day -Glucan

Chalton et al., 2012, p. 1043

Final Recommendations

3 grams of oat -glucan a day will promote cardiovascular

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

diet change may be possible instead of medication


Source: Othman et al., 2011, p. 299, 307

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

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