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Related Experiment Videos

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
PubMed
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%.

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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.

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  • 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.