Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolaemia.
An oat bran concentrate was prepared by removing non-fibre components by cold-water wet-milling, resulting in a 2- to 3-fold concentration of soluble fibre, with beta-D-glucan as its main component. The concentrate was baked in bread which was consumed for 8 weeks by free-living men with mild to moderate hypercholesterolaemia. The effects on serum lipids were assessed in a randomized, double-blind, placebo-controlled trial. Despite the large daily dose (11.2 g) of beta-glucan, the beta-glucan-enriched bread had only a small and statistically non-significant effect on serum lipid concentrations. Probable reasons for the weakness of the effect could be the poor solubility of beta-glucan in the preparation, its enzymatic hydrolysis after ingestion, and the consequently low viscosity in the intestine.
Törrönen
R
R
Department of Physiology, University of Kuopio, Finland.
Kansanen
L
L
Uusitupa
M
M
Hänninen
O
O
Myllymäki
O
O
Härkönen
H
H
Mälkki
Y
Y
D000328:Adult; D001053:Apolipoproteins / Q000097:blood; D001794:Blood Pressure / Q000187:drug effects; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000494:pharmacology*; D004311:Double-Blind Method; D002523:Edible Grain / Q000737:chemistry*; D005936:Glucans / Q000008:administration & dosage / Q000494:pharmacology*; D006801:Humans; D006937:Hypercholesterolemia / Q000097:blood*; D008055:Lipids / Q000097:blood*; D008297:Male; D008875:Middle Aged
D001053:Apolipoproteins; D004040:Dietary Carbohydrates; D005936:Glucans; D008055:Lipids