EFFECTS OF OAT GUM ON BLOOD CHOLESTEROL LEVELS IN HEALTHY-YOUNG MEN

Objective: There is much evidence that oat products lower serum lipid concentrations in hypercholesterolaemic subjects. This effect has been attributed to the soluble fibre component of oat (1-->3)(1-->4)-beta- D-glucan. Therefore, the practical role of oat bran beta-glucan on ser um lipid indices was examined. Design: A metabolically controlled, ran domised, single-blind, cross-over study. Setting: Swiss Federal Instit ute of Technology, Department of Food Science and University Hospital, Zurich, Switzerland. Subjects: 14 healthy young men, selected from un iversity staff and students. Interventions: After a 1-week run-in peri od subjects were randomly assigned to a test group (oat gum instant wh ip, 9 g beta-glucan/day) or a control group (placebo instant whip) for 14 days. After completing the first diet, subjects switched to the ot her diet for 14 days. The study was strictly metabolically controlled. Blood samples were collected for measurement of serum total cholester ol, HDL cholesterol, LDL cholesterol, and triglyceride concentrations. Results: The dietary intake of the two groups was not significantly d ifferent. The body weights and physical activities of the subjects did not change significantly during the study. No statistically significa nt effect of the oat gum could be detected on serum total cholesterol, LDL cholesterol and triglyceride concentrations. HDL cholesterol was significantly higher (P < 0.05) during the test period. Conclusions: T he cholesterol-lowering capacity of oat gum in healthy young men is we ak. The effect of oat bran preparations on serum cholesterol levels ca nnot be estimated by the beta-glucan content but by measurement of the solubility and viscosity of the beta-glucan.