Consumption of foods rich in dietary fiber have for a long time been associated with decreased risks of developing chronic diseases such as colon cancer, atherosclerosis, diabetes, hypertension and obisity (1-3). Particularly, many studies have shown that (1→3)(1→4) ß-D-glucan, a soluble fiber present in oats, is effective in weakening the after meal glycemic and insulin responses and lowering blood cholesterol levels (4-11).

Regarding the cholesterol lowering effect the US Food and Drug Administration (FDA) has approved a health claim on the relationship between ß-glucan and the reduced risk of coronary heart disease (read the claim here). In EU, EFSA is currently reviewing the status of the health claims. Recently EFSA panel on Dietetic Products, Nutrition and Allergies released thier Scientific Opinion on the substantiation of health claims related to ß-glucans and the maintenance of normal blood cholesterol concentrations. Based on the available scientific data, the Panel concludes that a cause and effect relationship has been established between the consumption of oat ß-glucans and the reduction of blood cholesterol levels (read the Scientific Opinion at EFSAs website).

References

  1. FAO/WHO: Diet, Nutrition and Prebention of Chronic Diseases. WHO Publications, Geneva, Switzerland 2003. pp1 - 65.
  2. Ripsin CM, Keenan JM, Jacobs DR, Jr., Elmer PJ, Welch RR, Van Horn L, Liu K, Turnbull WH, Thye FW, Kestin M et al: Oat products and lipid lowering. A meta-analysis. JAMA 1992, 267(24):3317-3325.
  3. Brown L, Rosner B, Willett WW, Sacks FM: Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr 1999, 69(1):30-42.
  4. Wood PJ: Cereal β-glucans in diet and health. Journal of Cereal Science 2007, 46(3):230-238.
  5. Wood PJ: Relationships between solution properties of cereal ß-glucans and physiological effects: a review. Trends Food Sci Technol 2004, 15:313-320.
  6. Panahi S, Ezatagha A, Temelli F, Vasanthan T, Vuksan V: Beta-glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity. J Am Coll Nutr 2007, 26(6):639-644.
  7. Cavallero A, Empilli S, Brighenti F, Stanca AM: High (1→3)(1→4)-beta-glucan barley fractions in bread making and their effects on human glycemic response. J Cereal Sci 2002, 36:59-66.
  8. Yokoyama WH, Hudson CA, Knuckles BE, Chiu MM, Sayre RN, Turnlund JR, Schneeman BO: Effect of barley beta-glucan in durum wheat pasta on human glycemic response. Ceral Chem 1997, 74:293-296.
  9. Jenkins AL, Jenkins DJ, Zdravkovic U, Wursch P, Vuksan V: Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. Eur J Clin Nutr 2002, 56(7):622-628.
  10. Makelainen H, Anttila H, Sihvonen J, Hietanen RM, Tahvonen R, Salminen E, Mikola M, Sontag-Strohm T: The effect of beta-glucan on the glycemic and insulin index. Eur J Clin Nutr 2007, 61(6):779-785.
  11. Onning G: The Use of Cereal Beta-Glucans to Control Diabetes and Cardiovascular Disease. In Functional Foods, Cardiovascular Disease and Diabetes; Amoldi, A Ed; Woodhead Publishing Ltd: Cambridge, England 2004:402-421.
         

 

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