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Oat bran and cholesterol reduction: evidence against specific effect
J M Bremer1, R S Scott, C J Lintott
1Lipid and Diabetes Research Group, Princess Margaret Hospital, Christchurch, New Zealand.
Australian and New Zealand Journal of Medicine
|August 1, 1991
Summary
Oat bran bread did not significantly lower cholesterol more than wheat bran bread. Both breads, as part of a lipid-correcting diet, lowered serum cholesterol by approximately 4%.
Area of Science:
- Nutritional Science
- Cardiovascular Health
- Dietary Fiber Research
Background:
- Previous studies on oat bran's cholesterol-lowering effects often compared high-fiber to low-fiber diets.
- The comparative efficacy of oat bran versus other fiber sources, like wheat bran, remains less understood.
- Hyperlipidemia management often involves dietary interventions, including the use of specific fiber sources.
Purpose of the Study:
- To investigate if oat bran has a superior cholesterol-lowering action compared to wheat bran.
- To assess the effects of oat bran bread versus wheat bran bread on lipid and lipoprotein profiles.
- To determine the impact of these breads when incorporated into a lipid-correcting diet for hyperlipidemic individuals.
Main Methods:
- A single-blind, cross-over study design was employed.
- Twelve hyperlipidemic subjects (aged 38-66 years) consumed diets containing either oat bran bread or wheat bran bread for four-week periods.
- Subjects were pre-stabilized on lipid-lowering diets for at least three months before the study commencement.
Main Results:
- No significant changes in total cholesterol, triglyceride, or LDL-cholesterol levels were observed between oat bran and wheat bran periods.
- High-density lipoprotein (HDL)-cholesterol showed an equivalent, though only marginally significant, increase during the oat bran diet period.
- Body weights and overall lipid/lipoprotein parameters did not differ significantly between the two dietary interventions; both lowered serum cholesterol by approximately 4%.
Conclusions:
- Oat bran bread, when consumed as part of a lipid-correcting diet, did not demonstrate a greater cholesterol-lowering effect than wheat bran bread of similar total fiber content.
- The study suggests that the source of fiber (oat vs. wheat bran) may not be a critical factor in cholesterol reduction when total fiber content is comparable.
- Further research may be needed to explore potential differences in other health outcomes or specific populations.