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Hypocholesterolemic Effects of Oat Products

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New Developments in Dietary Fiber

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 270))

Abstract

The cholesterol-lowering effects of oat products were recognized over a quarter of a century ago1. With the possible exception of beans, oat bran lowers serum cholesterol in humans more than any other food2. In metabolic ward studies, incorporating either 50 or 100 g of oat bran daily into a typical American diet lowered serum cholesterol of hypercholesterolemic men by 13–19%2,3. In ambulatory studies of healthy individuals eating their usual diet, providing 50 g of oat bran daily in the form of muffins decreased serum cholesterol by 12–26%4,5. Since every 1% decrease in serum cholesterol reduces estimated risk for coronary heart disease by 2%6, these oat bran-induced changes in serum cholesterol would theoretically reduce risk for coronary heart disease by approximately 10–35%.

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© 1990 Plenum Press, New York

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Anderson, J.W., Siesel, A.E. (1990). Hypocholesterolemic Effects of Oat Products. In: Furda, I., Brine, C.J. (eds) New Developments in Dietary Fiber. Advances in Experimental Medicine and Biology, vol 270. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5784-1_3

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  • DOI: https://doi.org/10.1007/978-1-4684-5784-1_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-5786-5

  • Online ISBN: 978-1-4684-5784-1

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