E. Saltzman et al., An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women, J NUTR, 131(5), 2001, pp. 1465-1470
Hypertension, dyslipidemia and overweight contribute substantially to cardi
ovascular disease risk. One of the most effective methods for improving hig
h blood pressure and lipid profiles is loss of excess weight. Other recomme
ndations for reducing cardiovascular risk include changes in dietary micron
utrient, macronutrient and fiber intakes. To better define a diet for reduc
tion in cardiovascular risk, 43 adults (body mass index 26.4 +/- 3.3, range
20.5-33.9 kg/m(2)) participated in an 8-wk study to determine the effects
of two diets on weight, blood pressure, lipids and insulin sensitivity. For
2 wk, weight was maintained and all subjects consumed a control diet. For
the next 6 wk, subjects consumed one of two hypocaloric diets (maintenance
energy minus 4.2 MJ/d): the control diet (n = 21) or a diet containing oats
[45 g/(4.2 MJ dietary energy . d), n = 22]. There was no significant diffe
rence between groups in changes in weight loss (control -4.0 +/- 1.1 kg, oa
ts -3.9 +/- 1.6 kg, P = 0.8). The oats diet resulted in greater decreases i
n mean systolic blood pressure (oats -6 +/- 7 mm Hg, control -1 +/- 10 mm H
g, P = 0.026), whereas diastolic blood pressure change did not differ betwe
en the two groups (oats -4 C 6 mm Hg, control -3 +/- 5 mm Hg, P = 0.8). The
oat diet resulted in significantly greater decreases in total cholesterol
(oats -0.87 +/- 0.47 mmol/L, control -0.34 +/- 0.5 mmol/L, P = 0.003) and L
DL cholesterol (oats -0.6 +/- 0.41 mmol/L, control -0.2 +/- 0.4lmmol/L, P =
0.008). In summary. a hypocaloric diet containing oats consumed over 6 wk
resulted in greater improvements in systolic blood pressure and lipid profi
le than did a hypocaloric diet without oats.