Get your oats ev­ery day to stay healthy

Daily Express - - NEWS - By Mar­tyn Brown

A BOWL of oats for break­fast and an oat-flour roll at lunch is enough to cut the risk of a heart at­tack, a ma­jor re­view re­veals to­day.

Ex­perts say fol­low­ing such a diet can re­duce harm­ful choles­terol lev­els by al­most 20 per cent.

Re­search re­veals that oats con­tain a life-sav­ing com­pound called be­taglu­can, just three grams of which a day can keep the heart sur­geons away.

Choice

A bowl of muesli con­tains 1.5g of beta-glu­can, an oat bis­cuit 0.75g, a bowl of por­ridge 1.75g, a two-bis­cuit oat ce­real 1.75g, and a slice of oat-flour bread, 0.75g.

So per­sua­sive is the ev­i­dence of 21 stud­ies over the past 18 years, that nu­tri­tion­ists are call­ing on food man­u­fac­tur­ers to de­velop more oat-based prod­ucts to give con­sumers a wider choice of health-ben­e­fit­ing foods.

One bowl of an oat-based break­fast ce­real and a sand­wich made from oat-flour bread would reach the rec­om­mended daily level of beta-glu­can.

Nu­tri­tion­ist Dr Car­rie Rux­ton, whose re­port is pub­lished in the Bri­tish Food Jour­nal to­day, said: “This re­view pro­vides fur­ther ev­i­dence that reg­u­lar oat con­sump­tion is an ef­fec­tive di­etary strat­egy for help­ing re­duce car­dio­vas­cu­lar dis­ease risk.”

Fif­teen of the stud­ies found reg­u­lar con­sump­tion of oats cut to­tal choles­terol lev­els among the 1,450 vol­un­teers.

In 13 stud­ies, choles­terol lev­els were re­duced “sig­nif­i­cantly” by up to 17 per cent. Three re­ported big re­duc­tions in harm­ful low-den­sity lipopro­teins and sev­eral found eat­ing oats reg­u­larly boosted “good choles­terol”.

Oats are more likely to be eaten in their whole­grain state, which max­imises nu­tri­ent lev­els. Com­mon oat-rich foods in­clude muesli, ce­real bars, oat bis­cuits, por­ridge, oat break­fast ce­real and oat flour bread.

Dr Rux­ton said: “Every­one knows that por­ridge oats are a healthy food but what this re­view shows is that a wide range of oat-con­tain­ing prod­ucts, such as break­fast ce­re­als, bread, ce­real bars and oat­cakes, have the ca­pac­ity to help lower blood choles­terol.”

Weetabix, which funded Dr Rux­ton’s re­search, said: “The health ben­e­fits of por­ridge may be well doc­u­mented but it is not to every­one’s taste.

“In re­cent years, a num­ber of oat­based foods have been launched, like cold ce­re­als and oat bis­cuits, mak­ing oats much more ac­ces­si­ble.”

OATS-SO-GOOD: A cou­ple eat por­ridge for break­fast

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