Oats can lower choles­terol, heart dis­ease risk

The Sun (Malaysia) - - WHAT2EAT -

NEW CANA­DIAN re­search sug­gests that eat­ing oats can lower choles­terol lev­els and re­duce a per­son’s risk of de­vel­op­ing car­dio­vas­cu­lar dis­ease.

Led by Dr Vladimir Vuk­san from the Risk Fac­tor Mod­i­fi­ca­tion Cen­tre at St Michael’s Hospi­tal in Toronto, Canada, the study looked at 58 clin­i­cal tri­als in­volv­ing al­most 4,000 peo­ple from around the world.

The tri­als as­sessed the ef­fects of eat­ing a diet rich in the sol­u­ble fi­bre oat beta-glu­can on LDL choles­terol (also known as ‘bad’ choles­terol), and for the first time, on non-HDL choles­terol and apolipopro­tein B (apoB).

Ev­i­dence sug­gests that nonHDL choles­terol (which is to­tal choles­terol mi­nus the ‘H’ or ‘healthy choles­terol’) and apoB (which car­ries bad choles­terol through the blood) both give a bet­ter assess­ment of car­dio­vas­cu­lar risk, es­pe­cially for in­di­vid­u­als with meta­bolic syn­drome and Type 2 di­a­betes.

Vuk­san found that those who ate a diet en­riched with around 3.5g/day of beta-glu­can fi­bre were found to mod­estly im­prove on LDL choles­terol, non-HDC and apoB when com­pared to con­trol di­ets.

Over­all, LDL choles­terol was also re­duced by 4.2%, non-HDL choles­terol by 4.8% and apoB by 2.3%.

Vuk­san said con­sump­tion could be in­creased by eat­ing oat bran.

One cup of cooked oat bran (88 calo­ries) con­tains the same quan­tity of beta-glu­can as dou­ble the amount of cooked oat­meal (166 calo­ries). – AFP-Re­laxnews

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.