Oat derived-glucan significantly improves HDLc and diminishes LDLc and Non-HDL cholesterol in overweigh individuals with mild hypercholesterolemia
Year: 2006
Type: article
Abstract: "Objective: To investigate the effect of bread formulated with 6 g.ß- glucan in normotensive subjects with overweight and mild-to moderate hypercholesterolemia. Design: The 38 eligible patients ate an isocaloric diet for 1-week period; they were divided in two groups. Group A was treated with step II American Heart Association (AHA) diet and Group B, treated with AHA step II diet plus bread containing ß-glucan for 8 weeks. Plasma lipids were measured during baseline and after weeks 8 in all patients. Results: There was a significant increase in plasma HDLc in the oat ß-glucan group from 38,9±1,9 to 48,8±2,1mg/dl;p<0,001, while B group remained without change. Oat B-glucan consumption significantly reduced plasma total cholesterol and LDLc from 231,5±4,0 to 195,2±4,1md/dl and 167,6±4,0 to 122,2±3,5md/dl (p<0.001) respectively. Both diets showed a significantly drop in total cholesterol and LDL-c total cholesterol and LDLc with no significant differences between treatments. In the ß-glucan diet, TC-LDL/HDLc ratios showed significant decreases when compared with the AHA diet. Oat ß-glucan consumption diminished significantly non-HDL cholesterol compared with the AHA diet p<0.04. Conclusions: Six grams ß-glucan (Nutrim-OB) from oat administered in bread added to AHA diet and exercise can reduce lipidic risk factors associated with CVD in overweigh and mild hypercholesterolemic male subjects."
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W1824859779