NUTRITIONAL PROPERTIES OF HARD WHITE AND HARD RED WINTER WHEATS AND OATMEAL .1. EFFECTS ON CHOLESTEROL LEVELS AND FECAL FAT, NEUTRAL STEROLS, AND BILE-ACIDS IN CHOLESTEROL-FED RATS

The effects of hard white and hard red winter wheats (whole flour, bra n, straight-grade flour) and oatmeal on rat weight gains, serum and li ver cholesterol levels, fecal fat, neutral sterols, and bile acids wer e compared. No differences in weight gains or feed efficiencies were n oted for animals fed red versus white whole flours, brans or straight- grade flours. Only animals fed the white wheat bran diet gained less w eight than the control animals. The bran diets were the least efficien t feeds. By the end of week 8, animals fed red wheat diets tended to h ave lower serum cholesterol levels than those fed respective white whe at diets, but the difference was significant only in animals fed whole wheat flour. The wheat brans, whole red flour, red straight-grade flo ur, and oatmeal diets were hypocholestrolemic compared to the control diet. No significant differences occurred in liver cholesterol levels between groups fed respective hard white versus hard red wheat diets. Animals fed bran diets had significantly lower liver cholesterol conce ntrations than did those fed whole flour or straight-grade flour, but concentrations were similar to those of animals fed the oatmeal diet. Correlation analysis showed significant inverse relationships between total serum cholesterol and dietary fiber (especially soluble fiber), amount of fecal fat and neutral sterols excreted daily, dietary phenol ics and phytic acid, and diet viscosity. The relationships were strong er for liver cholesterol. All of these factors may contribute to the h ypocholestrolemic properties of grain diets.